You think that before you have a baby you try to soak everything in and just sit back and relax. But my life has seriously been the exact opposite. Steve and I have been on a total whirlwind. From preparing for the baby, buying a house, and working, life has been jam-packed. We’re so close to actually moving into our house and having baby Ezekiel in our lives, we only know that things are going to get even crazier! But even with all the craziness going on we’re creating memories that we are going to remember forever. There is only one time in your life you buy your first home and have your first baby, and we’re so blessed that both of these things are happening at the same time!
With everything going on it’s hard to find time to bake as much as I normally would. But I love baking so much that I can’t go too long without it. So one night when I really wanted to bake I decided to whip up a quick batch of cookies. I’ve wanted to make these S’mores cookies for quite some time and this was the perfect time.
These cookies are incredibly soft and are filled with all the flavors of a delicious S’more – chocolate, graham crackers, and marshmallows. They only take minutes to whip up a batch and within no time you have a cookie reminiscent of your favorite summer-time treat. Enjoy!
Soft S’mores Cookies
For Printable Recipe, Click here!
Makes: 24 Cookies
1 1/3 cups All Purpose Flour
¾ cup Graham Cracker Crumbs
1 teaspoon Baking Powder
½ teaspoon Salt
½ cup (1 stick) Unsalted Butter, at Room Temperature
½ cup Sugar
¼ cup Brown Sugar
1 teaspoon Pure Vanilla Extract
¾ cup Chocolate Chips
1 cup Mini Marshmallows
Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone mats. Set aside until ready to use.
In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla and beat on medium speed for 1 minute. With the mixer running on low speed, slowly add the flour mixture and beat until fully incorporated. Stir in the chocolate chips and marshmallows.
With a cookie scoop, or a tablespoon, scoop mounds of dough onto the prepared baking sheets. Place the cookies at least 2 inches apart – I put 8 cookies on each cookie sheet.
Bake the cookies until they have set and the edges begin to turn a light golden brown, about 8-10 minutes. Allow the cookies to cool on the baking sheets for 1 minute and the transfer to a cooling rack to cool completely.
These cookies last up to 7 days in a sealed container.
Recipe from Kevin and Amanda.