Summer: S'mores Cookies

If you are like my kids, you were eagerly awaiting the kick off to summer and more importantly the POOL HAS BEEN NOW OPEN - and I'm late posting this blog post ;)   I spent Friday evening making sure that members of our pool would be able to to enter without issue.  My duties do extend to membership although not by choice.  We kicked off the beginning to summer with the traditional Ice Cream Social.  The new Social team did a fabulous job of making sure all had ice cream and toppings.  For me summer means grilling out and cocktails at the pool.  I've posted a few recipes we enjoyed this weekend.  Unfortunately we didn't get pictures of them all since we were too hungry!  The S'mores cookies are fabulous chewy cookies that can be enjoyed all year long!  The only thing I think would make them better would be ice cream!

We BBQ'd at the pool on Sunday and enjoyed Peruvian Chicken AND Grilled Kielbasa with Sauerkraut and home made honey mustard - Recipes in another post.  Tonight...we are having a rib cook off.  My contribution - competition beware is Cherry Cola Glazed ribs.  Pictures of that to come.

S’mores Cookies
Makes 3+ dozen
Recipe from: The Girl Who Ate Everything

Ingredients:
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:
1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. 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.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used two jelly roll pans.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
7. Place 1 tablespoon of dough on each graham cracker.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker.