S’mores Cookie Sandwiches

I can respect a dessert whose name demands seconds from the start. But there’s something about being around a campfire, with some remnants of stick in your marshmallow and your toes slightly singed, that makes outdoor s’mores that much better. So because I couldn’t do the fireside version justice, I made some tweaks to allow this s’more to be the next great indoor treat.

If (or when) I make these again, I would make the following changes. Feel free to do these the first time around.

• Don’t break up the graham crackers as finely. Leave them in chunks for a crunchier texture. 
• Add less chocolate chips. I know, blasphemy, but as is these can cause even the sweet tooth to ache (for more.)

Adapted from: A Bitchin Kitchen

• 1 and 1/2 sticks of butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 and 1/4 cup flour
• 1 cup graham crackers, finely or roughly chopped (almost a bag’s worth)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1-2 cups dark chocolate chips
• 1 jar marshmallow creme

Directions

• Preheat oven to 375.

• In large bowl, cream butter and sugars on medium speed until combined. Add in egg and vanilla.

• In separate bowl, mix together flour, graham crackers, salt, and baking soda. Gradually beat flour mixture into butter mixture on medium-low speed.

• Fold in chocolate chips.

• Spoon dough onto greased cookie sheet. Bake for 8-10 minutes.

• After cooled, use marshmallow creme to bind two cookies for one, awesome sandwich.