Summer-fy your chocolate chip cookie recipe by making them s'mores!
Recipe from Mrs. Heather at Boston Girl Bakes
We are so excited to have Mrs. Heather join our team of teachers! She has the best recipes on her blog, including this one she'll be teaching at Bake Shop Baking Camp! Check it out below and for more details and tips, click here.
S'mores Chocolate Chip Cookies
Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened to room temperature
1/2 cup granulated sugar
1 1/4 cups brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups chocolate chips
5 Tablespoons unsalted butter melted
44 graham cracker squares
22 large marshmallows cut in half
44 Hershey chocolate squares
Directions:
Position a rack in the center of your oven and preheat to 375°F. Line baking sheets with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a bowl with a hand mixer, or in your stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for about 2 to 3 minutes until light in color and fluffy. Scrape down the bowl as needed.
Add in the eggs, one at a time, beating to combine. Beat in vanilla extract. Scrape down the bowl as needed.
On low speed, add in the dry ingredients and mix just until combined.
On low speed, add the chocolate chips stirring just until combined.
Dip a graham cracker square into melted butter and place onto baking sheet. These cookies won't spread as much so you can place them closer together, about an inch apart.
Using a small cookie scoop or a tablespoon, scoop about 1 ½ tablespoons of cookie dough and place onto graham crackers.
Bake the cookies in the center of your 375°F preheated oven for about 9-11 minutes. Cookies will not look quite done yet. Remove from the oven.
Set oven to broiler setting. Place one large marshmallow, cut side down on top of each cookie. Place cookie sheet back into oven on middle rack and broil for 1-2 minutes just until marshmallows are lightly toasted. Keep an eye on them so they don't burn!
Remove from the oven, and immediately place a Hershey chocolate square on top of each marshmallow pressing down slightly. Allow to cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack to continue cooling.
