Salted Caramel Cookie S'mores
These Salted Caramel Cookie S'mores take a classic summertime campfire treat and make it even more delightful with graham cracker cookies and lots of salted caramel.
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Makes: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup crushed graham crackers
- 2 sticks (1 cup) unsalted butter, room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 4- 4.4 oz. Hershey's chocolate bars
- 24 large marshmallows
- 1 cup salted caramel (see notes section for recipe details)
Instructions
- Pre-heat oven to 350 degrees.
- In a medium bowl, mix together flour, baking soda, cinnamon, salt, and crushed graham crackers.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the butter and both kinds of sugars until light and fluffy, about 2-3 minutes.
- Beat in eggs and vanilla until just combined.
- On a parchment paper-lined cookie sheet, drop tablespoonfuls of batter about 1 ½ inches apart.
- Bake cookies for 8-11 minutes, until starting to turn golden around the edges.
- Let cookies cool on baking sheet for a few minutes before removing to baking rack and cooling completely.
- Set oven to broil.
- Once cookies are cooled, place half of them upside-down on a foil-lined baking sheet. Place a marshmallow on top of each.
- Place in oven on broil for about 1-2 minutes, until marshmallows are toasted.
- Push a square of chocolate on top of marshmallow, drizzle some salted caramel sauce, and top with another cookie. Repeat with all cookies.
Notes
- For the salted caramel, I use this recipe, but omit the cinnamon and cider and add 1 tsp salt.
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