Smookie Cookies
So here is my latest secret for thickening up these cookies. To the original recipe below, I added an extra 1/2c. flour plus 2 tsp. cornstarch. I also used a round cookie cutter to reshape them when they were hot out of the oven….just swing the cookie around inside of the cutter. So if you want thicker cookies, give it a try! The first picture below is the most recent using these thickening tips. If you prefer a thinner cookie, stick with the recipe as it is written below.
To make these gluten free, I have used Cup4Cup brand flour in the past! Below, is a picture of the gluten free cookies
SMOOKIES!!!!!!
Ingredients
- S'MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
- 2 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 brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups miniature chocolate chips
- 1½ 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 combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger 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. Drop by LARGE scoop onto ungreased cookie sheet.
- Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.
[…] and less camp fires. But, now you can have your smores indoors! These are perfect and start with my smookie cookie dough which has the graham crackers packed right in. Then the middles get filled with a […]