S'mores cookies

Dry Ingredients

• 1 3/4 cup all purpose flour
• 1/4 cup malted milk powder
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Wet ingredients

• 1 cup butter, room temperature
• 2 large eggs, room temperature
• 1 tablespoon vanilla extra

Mix-ins

• 1 cup semi sweet chocolate chips
• 4 sheets graham crackers, cut into bite-sized
• 10 jumbo marshmallows, halved
• 1 Hershey's bar, roughly chopped (for garnish)

Prepping

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, sift the flour, malted milk powder, baking soda and salt together. Whisk until combined.
3. Using a KitchenAid or hand-mixer, in a separate large bowl, beat the butter, brown sugar and granulated sugar until creamy. About two minutes.
4. To the large bowl, add eggs one at a time and beat into mixture. Mix in vanilla extract.
5. Gradually fold in dry ingredients and mix until just combined. Don't overmix!
6. When you see a little white left, gently fold in chocolate chips and graham crackers.
7. On a standard, 18 X 13 cookie sheet, line it with parchment paper or a silicon baking mat. Roll cookie dough into 1.5 tbsp size balls and place on the sheet until all the dough is used.
8. Refridgerate for at least one hour or until the dough is firm.

Baking

1. After removing dough from the fridge, use your finger to make a small indention in the middle of the ball and play half a marshmallow there. Carefully cover the marshmallow with a little bit of dough so its pocketed inside the cookie. (This helps prevent it from running like glue during the baking.)
2. If desired, garnish the top of the cookie with some additional Hershey's chopped chocolate.
3. Place 6-9 dough balls on the cookie sheet and bake for 6-7 minutes.
4. Remove the pan from the oven and tap the sheet on counter three times to flatten the cookies. Return to oven and bake for two to three minutes until golden.
5. Remove the cookies from the oven and tap the cookie sheet one more time. Allow five minutes for cooling so the center of the cookies can continue cooking. Transfer to wire rack for additional cooling.
6. Devour these warm and gooey campfire s'mores cookies – kitchen edition!

Recipe Notes:

• ‍For a charred marshmallow look – Use a kitchen blow torch (or a gas stove like me) and roast the remaining marshmallow halves to desired char-level. When the s'mores cookies are removed form the oven, carefully add charred marshmallows to the centers of the cookies. Just needs a slight push!