Happy Valentine’s Day! I’m sorry I haven’t posted in a little while; these past few weeks have been crazy busy for me! Last weekend I was in Florida with my cheerleading team for Nationals and it was so much fun. Now, this upcoming week is February break for my school, and we have one week off. My family and I are going to a resort in Virginia for the vacation, but of course I am still baking before I leave! My friend found this recipe on Tumblr and we made them together. It is basically a s’more and chocolate chip cookie combined…what could be better?! I love combining different kinds of classic recipes. These are definitely awesome for Valentine’s Day, especially since you can’t make real s’mores because it’s too cold out (at least where I am)! My friends and I have all decided that since none of us have boyfriends, we’ll all bake something and hangout at my house and watch love movies. LOL. I hope you all have a wonderful Valentine’s Day and spread your love among all your friends, family, and hopefully you’re own valentine. I know I will be…by baking for them!
- 2 cups plus 2 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsp unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cookie dough recipe, at room temperature
- 8 graham cracker squares, broken into halves (see header note above)
- 4 marshmallows, snipped in half lengthwise
- 1 full-size Hershey’s bar, divided between each of the prospective cookies
- To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined.
Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy.
Stir in chocolate chips.
Preheat oven to 325° F. Line two baking sheets with parchment paper.
To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet.
Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s’mores.
Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.
Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling. Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.