homemade: s'mores cookies

Even though we all have to grow up at some point, there are certain things from my childhood that I'm not fully ready to let go of. Ever. Simply in terms of food, as the list could go on forever otherwise, for me this would be fruit snacks, string cheese, homemade sandwiches by my mom and s'mores. I have fond memories of charring marshmellows to burnt black bits and sleep away camp and perfecting the ideal "mellow goo" in friend's backyards during middle school. 

Now that I'm grown, live in an apartment with no outdoor space, and have surrounded myself with 95% concrete, there is little time to experience wide open spaces, or just open flames for that matter. So I find myself craving s'mores the other day and start scouring the web for a recipe that can be made in the comfort of my urban kitchen. 

So I give you, s'more cookies. Besides this picture, there is little else to show for them, as they were scooped up at work before I could get my paws on more than one. Definitely not a dessert for the classy affair, but perfect for an easy Saturday curling up with a good book and a glass of milk. 

S'mores Cookies
Adapted from: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 1/2 cups mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used 8x8 pans because I wanted thicker cookies - but you can really use whatever you have.
Lay out graham crackers side by side on the pans as close as possible (they should be touching).  If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour (Or if you really can't wait like myself, just go ahead and move on to the next step!)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.