S’more Cookies

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Step 2.

   In a large bowl, whisk together 2 cups all-purpose flour, crushed graham crackers (about 10 crackers, crushed to fine crumbs), 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.

3. Step 3.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature), ½ cup granulated sugar, and ½ cup packed dark brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Add 1 teaspoon pure vanilla extract and 2 large eggs, one at a time, beating each until fully incorporated before adding the next. Add the flour mixture and mix on low speed until just combined.

4. Step 4.

   Drop mounds of dough (2 tablespoons per cookie) onto the prepared baking sheets, spacing them 2 inches apart. Lightly press down with the palm of your hand to flatten to ½ inch thick. Bake until golden brown around the edges, 14 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer cookies to a cooling rack to cool completely.

5. Step 5.

   While the cookies cool, melt 1⅓ cups dark chocolate chips in a small heatproof bowl set over a small saucepan of simmering water, stirring often until smooth. Remove from heat and let cool for 2 to 4 minutes.

6. Step 6.

   Using a spoon or small spatula, spread each cooled cookie with 1 heaping teaspoon marshmallow cream. Drizzle 1 teaspoon melted chocolate on top and swirl together with the marshmallow cream. Sprinkle immediately with flaky sea salt (about ⅛ teaspoon per cookie). Let set for 30 minutes before serving.