As most of you know, s'more are my little Dandelions favourite dessert in the world. The combination of chocolate,marshmallow and graham cracker is a die for. I baked S'more bar before and believe me or not she wiped out almost 1/2 of the tray...dat's how much her love for S'more. Coming back to the S'more cookies, it has all the element needed for S'mores. It's chewy,chocolatey and the crunchiness of graham cracker crumbs. The dough stay good in freezer for 1 month. Simply make it into balls and freeze covered with ziplock bag. Thaw and bake whenever you need a cookie fix. Below is the video for the cookies
Ingredients
2 1/3 cups all purpose flour
2 cups chocolate chips
1 cup mini marshmallow
1 cup unsalted butter,room
temperature
2 eggs, room temperature
1 cup light brown sugar,packed
1/2 cup gtanulated white sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
1/2 cup graham cracker crumbs + 3 tbsp
Methods
Line a baking tray with parchment paper and keep aside.
In a bowl, combine flour,baking powder,salt and graham cracker crumbs. Set aside.
Using a stand or hand mixer, beat butter,brown sugar and granulated white sugar till pale. Add vanilla essence and beat for 1 minute.
Add egg one at a time and beat after each addition.
Add the flour mixture into the butter mixture and beat just to combine.
Switch to a spatula and fold in the chocolate chips and marshmallow.
For a giant sized cookies, use a ice cream scoop or a round spoon for a medium sized. Drop in the cookie dough onto the prepared baking tray.
Top with marshmallow and chocolate chips and sprinkle with remaining graham cracker crumbs.
Bake at 375'F or 180'C for 10-12 minutes. Leave to cool completely before transfering into serving plate.
Serve with a tall glass of cold milk.
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