Never have I ever made enough cookies. This batch was no exception. My family was even trying to ration how many should be packed in a lunch so that they lasted longer than a couple days. Truth be told, the boys in this house would be happy if I made basic chocolate chip cookies over and over and over, but that is so boring.
Milk chocolate and graham crackers together certainly isn’t a new idea, but I’ve never had them together in a cookie or without a marshmallow. Speaking of which, why is it that kids can eat a dozen s’mores and feel just fine, but if I have one bite I immediately feel sick? Too much sugar for a lady of my age.
These cookies have that campfire nostalgia and bring back memories of yesteryears. I’m not sure what I miss more: my childhood, or when my kids were younger. I remember finding a real branch and carving it to a point to roast the marshmallows. My kids had battery operated telescopic skewers that rotated. In both cases, there was the same result. It starts with slowly roasting the marshmallow and trying to get it golden. Just at the point of perfection, POOF! It’s up in flames and is burnt to a black crisp.
At this point you have three options: 1) Pull off the black char and eat the gooey white inside; 2) Eat the black carbon; 3) Forget the marshmallow and make these cookies.
- 1 stick unsalted butter - softened
- 2 eggs
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 sleeve graham crackers - crushed
- 3/4 cup flour
- 1 cup milk chocolate chips
- Preheat oven to 350°
- Cream butter and sugar.
- Add eggs, salt, and vanilla. Mix until combined.
- Add graham cracker crumbs, baking soda, baking powder, and flour.
- Stir in milk chocolate chips.
- Drop on parchment paper on baking sheet with tablespoon scooper. Slightly flatten.
- Bake 9 minutes.