S'mores Chocolate Chip Cookies

I already have another recipe for s'mores cookies.  This one is more of a fusion between chocolate chip cookies and s'mores.  It uses mini dehydrated marshmallows.  And they are one of our all-time favorites!  Taken from Mel's Kitchen Cafe.


INGREDIENTS
 3/4 cup (12 tablespoons, 6 ounces) butter, softened
 1 cup (7.5 ounces) packed light or dark brown sugar
 1/3 cup (2.5 ounces) granulated sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 1 3/4 cups (8.75 ounces) all-purpose flour (see note)
 1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)
 2 cups (12 ounces) chocolate chips or chunks
 1 cup (1.75 ounces) miniature dehydrated marshmallow bits (NOT mini marshmallows)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line baking sheets with silpat or parchment. Set aside.
Cream together the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

Add the eggs and vanilla and mix until evenly combined.

Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart and rolling to smooth if desired.

Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

NOTES:

I experimented a bit to make these cookies next level AMAZING!  You can add more marshmallowy and chocolate goodness on top for a gourmet delicious effect.  

Ingredients:

• 54-60 regular mini marshmallows (NOT deyhrated), or 10 large marshmallows cut into 6 pieces
• Hershey chocolate bar chopped into 24-30 pieces

Directions:

1. After the cookies have fully baked, let them cool on the cookie sheet for 3-5 minutes.  
2. Then gently push about 3-4 marshmallows/marshmallow pieces on the top of each cookie.  
3. Broil for 30-60 seconds, watching closely.  
4. Pull out of the oven when the marshmallows get puffy and just start to turn golden.  
5. Add 1-2 pieces of Hershey bar on top.   
6. Cool slightly and move to a cooling rack.  
7. Great served warm, room temperature, or even cool.  The baked cookies also freeze great.

Note from Mel's Kitchen Cafe: These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help.