Last recipe from the Cookie Exchange!
Since Mark’s other recipe was such a hit, I have a feeling this one will be even more so. After all, while I liked the Orange Dark Chocolate Chip cookies quite a bit, the clear winners in my mind were his S’mores Cookies.
Funny story about these cookies. The whole time he was making them, he was calling them Rocky Road Cookies. And, though I questioned his use of regular cookie dough rather than a cocoa-infused version, I never really questioned him beyond that. It literally wasn’t until Melissa arrived that we figured out that he had actually made S’mores Cookies!
They’re really good, especially because they taste decadent but feel light. I’m still eating them – straight out of the freezer. 😉
makes about 2 dozen cookies
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup butter
- 1 tsp pure vanilla extract
- 9 graham cracker sheets, crumbled
- 1 12-oz bag semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows (or more, if you’d like)
Preheat oven to 350 degrees.
Mix flour, baking soda and salt in a large bowl.
In a separate bowl, cream butter and sugars. Add egg and vanilla extract and combine. Add dry mixture to wet mixture and combine thoroughly. Fold in graham crackers, marshmallows and chocolate chips. Spoon dough in balls onto baking sheet.
Bake for 10-12 minutes at 350.
Bake 10-12 minutes at 350 degrees.