Capture the taste of campfire s’mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the marshmallow centers in the microwave helps make these cookies simple to assemble.
—ABBY METZGER LARCHWOOD, IA
PREP: 25 MIN. • BAKE: 10 MIN. + COOLING • MAKES: ABOUT 2 DOZEN
3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups graham cracker crumbs (about 20 squares)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 cups (12 ounces) semisweet chocolate chips
24 to 28 large marshmallows
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
3. Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 10-15 seconds or until the marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat.
NOTE This recipe was tested in a 1,100-watt microwave.