Best Smookie Cookies

Smookie Cookies

So here is my latest secret recipe for my famous smookies. My oldest calls these the OG! I used a round cookie cutter to reshape them when they were hot ….just swing the cookie around inside of the cutter. So if you like thicker cookies, give  these a try! Here is another great cookie tip for you…Scoop out the dough and flash freeze on a cookie sheet. (Flash freeze means individually freezing each ball of dough) Then transfer the cookie dough balls to a freezer bag and bake them off as you want! This way you can enjoy freshly baked cookies on any given day without any of the work! If baking from frozen you may need to increase the bake time by 1-2 minutes or thaw to room temp first.

2024 Variation!

Try browning the butter for these in a skillet. Once done browning, transfer to heat safe container and chill in fridge. Weigh before baking because due to evaporation in the browning process, you will probably need 2 T. more butter to equal the 8 ounces (2 sticks). I also then used dark brown sugar instead of light brown. Chill 30 mins. before baking. They were fabulous.

You may need:

cookie sheet with rimmed sides

cookie scooper

SMOOKIES!!!!!!

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Ingredients

  

• S'MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
• 2 ¼ cups all purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks butter, softened
• ¾ cup sugar
• ¾ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups miniature chocolate chips
• 1 ½ cups mini marshmallows
• 2 Hershey bars chopped (I used the snack size because they r thicker...mmm)

Instructions

 

• Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
• In a medium bowl whisk together the flour, graham cracker crumbs, baking soda and salt.
• In a mixer bowl beat together the butter, sugar, brown sugar and vanilla until creamy.
• Add the eggs one at a time, beating well after each addition.
• Slowly beat in the flour mixture until smooth.
• Stir in the chocolate chips. Chill 30 mins.
• Scoop 2 1/2 ounce mounds onto parchment lined cookie sheet.
• Bake for 8 minutes-open oven and swing 4 1/4 inch cookie cutter around the cookie to help shape them. Continue baking 1-2 mins.
• Remove from oven and push 3 to 4 marshmallows into each cookie.
• Return to the oven and bake an additional 3 minutes until done. Remove and top with Hershey pieces (I used 2 diff sizes)
• Cool cookies.

Here is a photo of the original recipe of you prefer a thinner cookie…. (less flour)

originally published 9/15/13

republishing 6/30/2023