S'Mores Cookies

S’mores Cookies
From Chef Lesli Sommerdorf for Harmons

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/2 tsp kosher salt
11 Tbsp unsalted butter, softened
1 cup firmly packed brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 cup semi­sweet chocolate chips
1 1/2 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Instructions:
In a medium bowl, combine the flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugars 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, 30 minutes to 1 hour. Preheat the oven to 375 degrees. Line 2 baking pans with parchment paper or silicone mats. Lay graham cracker squares side by side on the pans as close as possible (they should be touching). Place tablespoons of dough on graham crackers about 1-1 ½ inches apart. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. Return to the oven and bake until the edges begin to turn golden brown, 5-7 minutes more. Remove to a wire rack to cool. Let cool about 5 minutes and cut cookies with a knife to separate.