S'mores Cookies: A Camp Fire Favorite Turned into a Cookie

These S'mores Cookies are the perfect way to get your s'mores fix without a campfire. They've got all the components of the classic treat: gooey marshmallow, milk chocolate bars, and a graham cracker base. NO chilling required!

Recipe: https://sugarspunrun.com/smores-cooki...

Ingredients
1 cup unsalted butter, softened (226g)
¾ cup granulated sugar (150g)
¾ cup light brown sugar, firmly packed (150g)
2 large eggs
½ teaspoon vanilla extract
2 ⅓ cups all-purpose flour (290g)
1 ¼ cups graham cracker crumbs (125g)
2 teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 cups mini marshmallows, divided (80g, divided), see note
1 cup milk chocolate chips (170g)
5-6 oz coarsely chopped milk chocolate bars (140-170g)

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Instructions
00:00 Introduction
00:19 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:24 Combine butter and sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and use an electric mixer to beat on medium speed until light and creamy.
00:49 Add eggs and vanilla extract and stir into batter until completely combined.
01:14 In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
01:48 With mixer on medium-low speed, gradually add dry ingredients to butter mixture just until completely combined.
02:16 Add 1 cup (40g) mini marshmallows, chocolate chips, and chocolate bars and use a spatula to stir until ingredients are well incorporated.
03:03 Scoop dough by heaping 1 ½ Tablespoon-sized ball and drop on prepared baking sheet, spacing at least 2” apart. For more uniform/round cookies, briefly roll dough between your palms to make a smooth ball before placing on cookie sheet. Any exposed marshmallows will melt onto the tray, this is fine (and why we line the tray with parchment paper) but to help keep the marshmallows in the cookie, try to tuck any exposed pieces of marshmallow into the dough.
03:58 Transfer cookies to center rack of 350F (175C) oven and bake for 10-12 minutes. While cookies are baking, use a knife to cut the remaining 1 cup (40g) marshmallows in half crosswise.
04:04 Within 1 minute of the cookies being removed from the oven, gently press marshmallow halves into the surface of the cookies.
05:01 Allow cookies to cool completely on baking sheet before enjoying.

Notes
Marshmallows
If you can find the super miniature marshmallows (the tiny kind you use in hot chocolate) you can substitute these instead. Use 1-1 ½ cup and stir them all into the dough.
Chocolate
Instead of a mix of chips and chocolate bars, you could use 2 cups (340g) milk chocolate chips or 12 oz of coarsely chopped milk chocolate candy bars.
Storing
Store in an airtight container at room temperature for up to 3-5 days. Exposed marshmallows that have been pressed onto the surface may begin to feel a bit stale after 24 hours (if this happens they will be easy to remove/discard).

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