3/4 cup hand-crushed graham crackers, NOT fine crumbs
10-11 large gelatin-free marshmallows, cut in half
Instructions
In a small bowl, combine the flour, salt, soda, and baking powder. Set aside.
Cream the butter for a minute or two, then pour in the sugar and mix until light and fluffy. Mix in the honey, and then beat in the eggs.
Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips, and then gently fold in the graham cracker pieces.
Refrigerate the dough for at least 1 hour.
Preheat oven to 350 degrees.
Scoop up 1 tablespoon of dough, roll into a ball, flatten, and set down on a parchment-lined cookie sheet. Set the marshmallow right in the middle. Top with another tablespoon of flattened dough and press together. Repeat with remaining dough.
Bake for 10-13 minutes, until the sides are golden. Let sit on the cookie sheet for a couple minutes, and then transfer to a cooling rack.
Notes-
For those of you who aren’t vegetarians and/or don’t mind gelatin, feel free to use regular marshmallows in this recipe. I haven’t tried it with the gelatin-filled kind, but I assume you would get the same wonderful, deliciously messy result.
I crushed the graham crackers with my hands until the largest pieces were about the size of a quarter. It’s not an exact science, as they will break down a bit more as you fold them in. You just don’t want fine crumbs, because you want to taste actual chunks of graham cracker in the cookies.
Originally Submitted
7/31/2013
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