S'mores Cookies... Sweet #6

S'mores Cookies... This was a real tasty cookie. A cookie that has lots of flavors and textures. The chocolate and melted marshmallows really brings it all together to make the "s'mores" part of the cookie. I love combining dark and milk chocolate to balance out the sweetness a bit. The cookies bake up to be extra chewy with crisp edges. It's a great cookie to make... especially if you have some leftover marshmallows and graham crackers that need to be used up.

I personally loved the look of these cookies. So if you want a cookie that's different and delicious, you just might want to gives these a try. I have to say the cookie really stands out on a cookie platter. Plus, it's a real nice way to bring a bit of summer indoors, especially during the cooler months. Definitely a cookie that warms up the house with a bit of sunshine:). So here's #6 in the "sweet" series. Hope you enjoy...

Note: Most of my cookies sort of flattened out a bit (not sure if it was because I only used 1 cup mini chips( instead of 2 cups)... or if it was the altitude), so if you like your cookies a bit thicker, you can opt to add 1/4-1/2 cup extra flour to the dough, and/or use extra chocolate chips. Otherwise, they will  just be a bit thinner and extra-chewy:). 

You will need: makes about 4 dozen cookies. Adapted from Baked Perfection

1 1/2 cups all purpose flour
1 cup graham cracker crumbs (I used graham crackers that I processed till fine)
1 teaspoon baking soda
pinch of salt
1/4 tsp cinnamon
14 TBS butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 tsp almond extract
2 eggs
1- 2 cups miniature chocolate chips (I used 1 cup)
1 1/2 cups mini marshmallows (or as needed, I ended up using less)
2 chocolate bars, chopped (I used a combination of milk and dark chocolate)

Directions:
1. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
2. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy.... 5-7 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Slowly beat in the flour mixture until smooth.
5. Stir in the chocolate chips.
6. Refrigerate cookie dough until it is no longer soft and butter solidifies (30 minutes or so)..... or overnight(what I did), or freeze.

Preheat oven to 375 degrees F.

1. Form 1 inch cookie dough balls and place on parchment lined cookie sheets.
2. Bake cookies for about 8 minutes, and remove from the oven. Place 3 to 4 marshmallows (I cut them in half) and a few pieces of chopped chocolate onto each cookies.
3. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.