When you start working on a recipe for something that seems completely obvious (like s'mores cookies) that there isn't already a super-common recipe for (like s'mores cookies), you need to wonder why. The first try on this recipe told me exactly why: The marshmallow in the cookies makes them fall apart if you don't let them cool for a long time (like 10 full minutes) on the cookie sheet before you try to move them. So that's my big caveat on this recipe. It's super-easy, super-delicious, and good for kids to help with. But if you don't let the cookies cool all the way, you'll end up with a crumbled mess.
I also tested these using a silpat on my cookie sheet. If you don't have one (and I recommend buying one, as they're not that expensive and make baking anything so much easier), grease the foxtrot out of your cookie sheet or put down parchment paper and grease *that*. I still make no promises without a silpat.
Now for the goods:
4 or 5 graham cracker rectangles
1/2 cup canola oil
2 large eggs
3/4 cup dark brown sugar, packed
3/4 cup white sugar
1 teaspoon real vanilla extract
2 cups unbleached flour
3/4 teaspoon baking soda
1 teaspoon salt
1 12-ounce bag semisweet chocolate chips
2 cups miniature marshmallows
Crush the graham crackers, in a blender or with your hands (or get your kids to do it) in a ziploc bag. Measure out 1/2 cup and set the rest aside.
In a big bowl, mix together the oil, eggs, sugars, and vanilla extract. Stir until completely blended. Put on top the flour, 1/2 cup graham cracker crumbs, baking soda, and salt. Mix those together as well as you can, then stir in to the wet stuff underneath. When it's completely blended, stir in the chocolate chips and marshmallows. Cover with plastic wrap and put in the fridge for 15 minutes to overnight.
When you're ready to bake off the cookies, heat the over to 375 degrees F. Put the remaining graham cracker crumbs on a plate next to the cookie sheet. Scoop a spoonful of cookie dough and drop it onto the crumbs. Roll in the crumbs to coat the dough, then put on the cookie sheet. These cookies will spread, so don't put them too close to each other.
Bake for 6 1/2 or 7 minutes, then let cool on the sheet for ten minutes.
I have no idea how long these will keep, as my kids eat them faster than I can bake them.
(c) MagdaMedia 2010
