12 Days of Cookies: S’Mores Cookies

There are two qualities I admire in a cookie that both chocolate chip and s’more share; they’re both best served warm, with oozing chocolate. So why not combine the two and make s’mores easier by packaging them in a classic brown sugar cookie dough? All you need to do is add some mini marshmallows to the mix, along with a shake of graham cracker crumbs for flavour, and you have the perfect accompaniment to a mug of hot chocolate – apres ski, or apres school.

S’Mores Cookies

1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour

1/3 cup graham cracker crumbs
1 tsp. baking soda
1/2 tsp. salt
1 – 1 1/2 cups chocolate chips
1-2 cups mini marshmallows

Preheat the oven to 350˚F.

In the bowl of a food processor fitted with the blade attachment, pulse the butter and brown sugar until well blended. Add the egg and vanilla and process for a good minute, until the mixture is pale and creamy. Scrape down the sides of the bowl if you need to.

Add the flour, graham crumbs, baking soda and salt and pulse until almost combined; add the chocolate chips and pulse just until the dough comes together.

Drop by the spoonful onto a parchment-lined sheet and press a couple mini marshmallows into each. Bake for 15-20 minutes, or until pale golden and just set.

Makes about  1 1/2 dozen cookies.