S'mores Cookies

I saw these on The Girl Who Ate Everything's blog and had to try them. I made them for my 2 year old's birthday party and everyone said they were great. I made them again yesterday because I've been craving them for a few weeks now. They are so good. The chocolate on top stays melted for hours.

S'mores Cookies

Source: Ice Cream Before Dinner

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 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:

Preheat the oven to 375 degrees. Line baking pans with parchment paper. 

Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

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.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (The recipe says to chill the dough. I did no do this either time I made these)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool

Buttermilk Caramel Syrup

Oh my goodness, this is soooo yummy! I'm not sure why I've never made this before. I've had it before, so I have people I could get the recipe from, but I just never did. Until I had to buy buttermilk for something else and my friend gave me this recipe. It was so good. We had it with our french toast, but then we ate it on chocolate chip cookie pie as the caramel topping. That was so good too.  I will be making this much more often!

Buttermilk Syrup

Ingredients

3/4 c. buttermilk

1 1/2 c. sugar

1 stick real butter

2 Tbsp. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Directions
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot (My friend said she puts the baking soda in after it starts to boil but then I read online that you can still taste it if you wait so I put it in with everything else.)
Bring ingredients to a boil and reduce heat to low. Cook, stirring very frequently, for 8-9 minutes.
When it's done, it should be golden brown. Remove from heat and add vanilla. Enjoy!