S'mores Chocolate Chip Cookies
1 ¼ cups all-purpose flour
1 cup graham cracker crumbs (see note)
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, room temperature
½ cup sugar
½ cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups semisweet chocolate chips
1 cup miniature marshmallows
2 (1.45-ounce each) milk chocolate bars, such as Hershey's, broken into small pieces
Preheat the oven 350 degrees and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
Mix the flour, graham cracker crumbs, baking soda and salt together in a medium-size bowl; set aside.
In a stand mixer with a paddle attachment or in a large bowl using a hand mixer, beat the butter and both sugars on medium speed until creamy; add the vanilla and egg and beat for another 30 seconds. Scrape the sides of the bowl.
By hand or using the lowest speed of the mixer, stir in the flour mixture. When the flour mixture is incorporated, stir in the chocolate chips.
Drop rounded tablespoonfuls of dough about 2 ½ inches apart onto the prepared baking sheets. Bake one sheet at a time for 8 minutes or until the cookies appear almost set. Remove from the oven and quickly press a couple of marshmallows and a few small pieces of milk chocolate into the cookies. Return the pan to the oven and bake for about 3 minutes or until the marshmallows have puffed up and the cookies appear set. If you are concerned about timing it just right, bake one cookie as a tester and repeat.
Let cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Times testing note: You can pulse whole graham crackers in a food processor until fine, but we prefer to buy a box of graham cracker crumbs. Less mess and you're ensured of getting uniform crumbs.
Yield: About 3 ½ dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Janet K. Keeler from The Daily Cookie by Anna Ginsburg