Turn the classic campfire treat on its head — here, we take summer's favorite dessert ingredients and turn them into a delectably ooey-gooey cookie.
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- Yields:
- 18 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr 10 mins
- Cal/Serv:
- 307
Ingredients
- 2 c.
all-purpose flour
- 10
graham crackers, crushed to fine crumbs
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
- 2
sticks unsalted butter, softened
- 1/2 c.
granulated sugar
- 1/2 c.
dark-brown sugar
- 1 tsp.
vanilla extract
- 2
large eggs
- 8 oz.
dark chocolate chips
- 2 c.
marshmallow crème
- 2 1/4 tsp.
flaky sea salt
Directions
- Step 1Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Step 2In a large bowl, whisk together flour, graham cracker crumbs, baking soda, and salt; set aside.
- Step 3With an electric mixer, cream together butter and sugars for 2 to 3 minutes, or until pale and fluffy. Add vanilla extract and eggs, one at a time, beating thoroughly until fully incorporated. Add flour mixture and beat until just combined.
- Step 4Drop dough in 2-tablespoon portions onto prepared baking sheets. Lightly press down with the palm of your hand to flatten to 1/2-inch thick. Bake 14 to 15 minutes, or until cookies are golden brown around the edges. Let cool on pan 5 minutes; transfer to rack and cool completely.
- Step 5In a small heatproof bowl set over a small saucepan of simmering water, melt chocolate until smooth, stirring often. Let cool 2 to 4 minutes. Use a spoon or small spatula to spread each cookie with 1 heaping teaspoon marshmallow crème. Drizzle 1 teaspoon melted chocolate on top of crème, and swirl together. Sprinkle immediately with salt. Let harden 30 minutes before serving.
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