Smookies

By Ashton Swank

Prep Time:

15m

Bake/Cook Time:

Yield:

1 dozen cookie sandwiches

Smookies combine two pillars of the dessert world: chocolate chip cookies and s’mores! Grab a couple of these chocolate chip graham cracker cookies and make a sandwich with marshmallow cream or a toasty marshmallow. Plus, you can make them year-round. No campfire required.

Rate it yourself

Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup unsalted butter, melted
1 cup Imperial Sugar Light Brown Sugar
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg + 1 egg yolk
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
2 1/4 cups all-purpose flour*
1 1/2 cups graham cracker crumbs
2 cups milk chocolate chips
12 tablespoons marshmallow cream or 12 roasted marshmallows for filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350ºF.
Whisk brown sugar and sugar into melted butter. Mix in egg and egg yolk.
Mix in baking soda, salt, and vanilla.
Gently mix flour into wet mixture. Mix in graham cracker crumbs and chocolate chips.
Scoop dough (about 2 tablespoons) onto ungreased cookie sheet 2 inches apart.
Bake for 9 minutes. Let cool on cookie sheet.
Spread 1 tablespoon of marshmallow cream on bottom of a cookie and press another cookie on top to make a sandwich. Alternatively, roast a marshmallow and sandwich it in between two cookies just as you would a traditional s’more.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

Rate & Review