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The Best Smores Cookies

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Giant, thick, smores cookies studded with chocolate chunks, marshmallows, and layers of graham cracker crumbles throughout.
Servings 8 large cookies

Ingredients

  • 1 cup unsalted butter (2 sticks) cold and cubed
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs cold
  • 1/2 cup graham cracker powder pulse graham crackers into a fine powder in a food processor and then measure out 1/2 cup for the dough. The finer the powder the better for overall cookie texture.
  • 3 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 cup mini chocolate chips
  • 1 cup semi sweet chocolate chunks
  • 1/2 cup crumbled graham cracker pieces crush graham crackers into smaller crumbles, then measure out 1/2 cup
  • 2/3 cup whole mini marshmallows

Instructions

  • Preheat the oven to 410 degrees (traditional bake & yes, that temp is correct!). Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light an fluffy. Add in the sugars and cream together for 3 minutes. Scrape down the sides of the bowl with a spatula.
  • Add in vanilla and then one egg at a time (whipping up between additions).
  • Add in the flour, graham cracker powder, salt, baking soda, and cornstarch. Pulse until just combined (don't overmix!).
  • Either on the lowest speed possible, or hand stirring, (reserve a few pieces to press onto the outside of the cookie dough balls), add in the rest of the ingredients (chips, chunks, grahams, and mallows).
  • Split the dough in half, and then each half into 4 balls. Place 4 cookie dough balls the size of baseballs onto each cookie sheet (8 cookie dough balls total - yes, they're huge cookie dough spheres!). Press on chocolate chips for presentation, if desired.
  • Bake for 9 minutes. They should be mounded and toasty on the outside, but gooey on the inside. KEEP THEM ON THE PAN for 5 minutes to continue baking, pressing in the edges where needed to keep their circular shape around the sides, and then transfer them to a cooling rack to finish cooling.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
Measure your flour correctly - this can greatly affect the outcome of the cookie size and performance in the oven. 
Store in an airtight container with a slice of bread for max softness longevity.