Deep Dish Smookies
A delightful combination of cookies and s'mores, capturing the essence of a campfire treat with soft, gooey cookie topped with melty chocolate and toasted marshmallows.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter, softened 2 sticks
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 pieces eggs
Mix-ins
- 2 cups miniature chocolate chips
- 1 1/2 cups mini marshmallows
- 2 bars Hershey bars, chopped Use snack size for thickness
- Graham crackers Broken into pieces for garnish
Instructions
Preparation
- Preheat your oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Grease English Muffin rings and lay them on the parchment.
- In a medium bowl, combine the flour, graham cracker crumbs, baking soda, and salt, then whisk together.
- In a separate larger bowl, beat together the softened butter, sugar, brown sugar, and vanilla until creamy.
- Add the eggs one at a time, beating well after each addition.
- Slowly beat in the flour mixture until smooth, then stir in the chocolate chips.
Baking
- Measure out 3-ounce mounds of dough and flatten slightly into the greased English muffin rings.
- Bake for 9-10 minutes and remove from the oven.
- Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookie.
- Return to the oven and bake an additional 3-4 minutes until fully cooked. Keep an eye on them as baking time can vary by the size of the cookies and type of cookie sheet.
- Add a piece of graham cracker when they come out of the oven.
- Cool the cookies and remove the rings when only slightly warm.
Notes
Serve Deep Dish Smookies with powdered sugar, vanilla ice cream, chocolate sauce, or with a side of milk or hot chocolate. Store in an airtight container for up to a week or freeze for longer storage.