Today, we reinvent the wheel, ladies and gents. Call me crazy, many have before, but sometimes, a graham cracker just doesn’t cut it for me. It’s hard, crumbly, and often semi tasteless. Some of you may say it’s a classic, and I can’t argue that. But, what’s better than a graham cracker? Crisp, chewy, chocolate chunk cookies. That’s what.
Take two of those perfect little cookies, and squish a gooey roasted marshmallow in the center…you’ll be wondering what you’ve been doing with those pesky graham crackers all this time.
Heres how to mak them:
Chocolate Chunk Cookie Smores
What You’ll Need:
+ 1 and 1/2 sticks of butter, melted and cooled
+ 1 cup brown sugar
+ 1/2 cup granulated sugar
+ 2 eggs
+ 2 teaspoons vanilla extract
+ 2 cups all purpose flour
+ 1 teaspoon baking soda
+ 1/2 teaspoon salt
+ 2 cups chocolate chunks
+ 12 marshmallows
In a large bowl, combine the butter and sugars together until creamed. Add in the eggs, one at a time, and the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Slowly add this to the butter mixture, until all is combined. Stir in the chocolate chunks.
Refrigerate for 30 minutes to an hour to firm up the dough.
Preheat the oven to 325 F. Scoop the dough out by 1/8 cup and place on a lightly greased cookie sheet. Bake in the preheated oven for 10-12 minutes, or until golden brown.
Cool on wire racks. Meanwhile, roast the marshmallows over an open flame (I used the flame on my stove CAREFULLY, or you can do so over a grill or fire outside). Sandwich them in between the cookies, and serve.
Wanna go even more over the top? Melt a little extra chocolate and add a bit to the bottom of the cookies before the marshmallows. Oh yeah!