Ingredients
10sheetsGraham cracker,finely ground in a food processor
1cupall-purpose flour
½tsp.baking powder
½tsp.baking soda
¼tsp.salt
⅔cupbutter,softened
⅔cuppacked light-brown sugar
⅓cupgranulated sugar
1tsp.vanilla extract
5cupsminiature marshmallows
¾cupmilk chocolate chips
3Tbsp.butter
1Tbsp.water
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder, and salt then set aside.
Using an electric mixer, whip together butter, brown sugar, and granulated sugar until light and fluffy for about 3 to 4 minutes.
Stir in egg and vanilla. Slowly add in dry ingredients and mix until well combined. Scoop out 1 tablespoon dough at a time and form into a ball, then place dough balls onto the greased baking sheet.
Flatten dough balls slightly and bake 9 minutes. Remove from oven and allow to cool.
Generously butter a cookie sheet and spread miniature marshmallows in a single layer on the cookie sheet. Heat oven to broil and toast marshmallows for about 1 minute until golden.
Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies.
In a small microwave-safe mixing bowl combine chocolate chips, butter, and water.
Microwave chocolate on 50% in 30-second intervals stirring after each interval until melted and smooth.
Pour mixture into a small Ziploc bag. Cut a small tip off the end and drizzle over Smores Cookies.
