Oh me, Oh my, I’m torn on which sweet and delicious recipe to share this week. There is the Supersized S’More Cookies, made with graham cracker crumbs, marshmallows and chocolate chips I made earlier this week. On the other hand, there are Cookies and Cream cookies I made last night after spending over $5 on Hershey’s Cookie and Cream drops on a whim in the bulk section. Both received Robert’s approval and are on the to be made again list.
I posted photos of both on fb and ig asking what recipe I should post this week. Seems there were hundreds of votes for each…I lie…there were maybe 2 votes for each. Therefore, I’m caving to the immense pressure from you, my followers, and sharing both recipes. Remember to scroll right down to the bottom to make sure you get both recipes.
Super Sized S’More Cookies
Preheat oven to 325F. Parchment line 2 cookie sheets.
3/4 cup butter at room temperature
1/2 cup sugar
2 tsp vanilla extract
3 cups Graham Cracker Crumbs
1/2 cup all-purpose flour
1/4 tsp salt
1 1/2 cups Semi-Sweet Chocolate Chunks or chips
1 1/2 cups Mini Marshmallows
With an electric mixer beat the butter and sugar until smooth. Scrape bottom and sides of bowl well and mix again and scrape again! Add in the egg and the vanilla and blend thoroughly. Add in the graham cracker crumbs and flour in 2-3 additions with mixer on low to incorporate fully. This may take a couple of minutes. (Visual: the dough will pull together and pull away from the sides of the mixing bowl so make sure to mix to this point.)
Mix in the chocolate and the marshmallows with a wooden spoon or large firm spatula.
Use a large scoop or 1/4 cup measure to scoop out the dough and place on the prepared sheets. I flattened my slightly with the heel of my hand. THIS IS THE MOST IMPORTANT PART: MAKE SURE TO LEAVE ABOUT 4 INCHES (10 CENTIMETERS) BETWEEN SCOOPS. THESE COOKIES SPREAD A LOT! Well, at least mine did!
Bake the cookies for about 15 minutes or until the tops feel firm. There may be some marshmallow carmilization around the edges on a few of them.
Remove and let cool for about 5 minutes.
To take these over the top you could drizzle with a little melted chocolate and then sandwich a scoop of ice cream between 2 of these chewy delight.
Now for Cookie Option #2 – Cookies and Cream Cookies
Preheat the oven to 350F. Parchment line 2 cookie sheets.
1 1/3 cups butter, room temperature but not too soft
1 1/4 cups packed light brown sugar
2 large eggs
2 tsp pure vanilla or vanilla bean paste
1/4 cup old fashioned oatmeal
3 1/2 cups all-purpose flour
1 1/4 tsp table salt
1 tsp baking soda
1 cup Hershey Cookies and Cream drops, rough chopped
1/2 cup white chocolate chips (I used mini chips)
In a medium bowl whisk the oatmeal, flour, salt and soda.
Using an electric mixer, beat together the butter, brown sugar and granulated sugar together until light and fluffy. Scrape down the sides and bottom to ensure all the butter and sugar is combined. Add the eggs one at a time and beat after each addition until combined. Add in the vanilla and mix until combined.
Using a wooden spoon mix in the flour mixture making sure everything is combined and all the flour is mixed in. Add in the chopped Cookies and Cream drops and white chocolate chips.
Drop dough by tablespoonful leaving about 2 inches apart. Flatten just slightly.
Bake for about 10-12 minutes until lightly brown around edges.