S'mores Cookies

I think every little kid loves to stand over a fire a roast a marshmallow crispy and smush it between chocolate and graham crackers. What? You didn't? That's alright-I loved it enough for the both of us :) Now, as an adult I don't get many chances to hover over a fire with my marshmallows so we had to come up with a plan B so I could still enjoy the warm gooey-ness. So...we have S'mores Cookies! They are (in my opinion) to DIE for! SO good! 

S'mores Cookies
Source: The Girl Who Ate Everything

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. Whatever sized pan you prefer can be used.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). Depending on the size of your pan will determine how many graham crackers you need to use. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
 
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.