S'mores Cookies Recipe on Food52

- It may seem like we’re adding a lot of salt, but since we’re using unsalted butter you’ll need it to balance out the sweetness of the cookie dough. If you don’t have kosher salt and are using table salt instead, decrease the amount of salt by at least ½ teaspoon.

- The longer the cookie dough rests, the more flavor will develop. If you don’t want to wait an hour, 30 minutes is better than none.In a large bowl using an electric mixer, beat together the butter and sugar on medium speed until combined but not too fluffy, about 1 minute. Beat in the eggs one at a time and the vanilla extract until just combined.

In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Use a spatula or wooden spoon to fold it into the wet ingredients until mostly combined, then add the chocolate chips and fold until all the flour is mixed in and the chocolate chips are evenly combined. Chill the cookie dough in the fridge for 30 minutes to 1 hour.

Preheat the oven to 325ºF/162ºC and line a rimmed baking sheet with parchment paper. In batches, arrange four graham cracker squares on the baking sheet, at least 3 to 4 inches apart. Place about one teaspoon of chocolate chips on each graham cracker then lay one marshmallow on top. Scoop about 2 tablespoons of dough; shape it into a ball then flatten it out into a 5-inch circle. Dome it over the marshmallow, chocolate, and graham cracker, pressing down on the sides slightly to make sure most of it is covered. Repeat with the remaining three. Bake until the marshmallows are melted and the cookie is golden brown, slamming the baking sheet down on the rack about halfway through to help create ripples. . If puffy, gently press the cookie down to flatten slightly.

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