S'mores without the campfire.

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We like these a lot. I double the recipe because they disappear
rather quickly. Watch out because the container you keep them in will keep calling your name to open it, and eat them..........


S’mores Cookies

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla bean paste or vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
8 full-size graham cracker sheets coarsely chopped 
1 ½ cup chocolate chips for the dough and about a ¾ cup for the filling. I use a mixture of semi-sweet and milk chocolate
1 jar of Marshmallow cream (one jar will make at least two batches of cookies)

DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add the graham crackers, chocolate chips and fold in by hand.

Using a medium 1 inch cookie scoop, form heaping tablespoon mounds on lined cookie sheet.

Preheat oven to 350F.  Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey S'mores-like cookies because they firm up as they cool.

Once the cookies are baked and cooled, melt about ¾ cup chocolate chips over a double boiler. Take a spoonful of marshmallow cream, and a dab of melted chocolate and place on each underside of cookie to make a sandwich. Now hide them from your-self so your not tempted to eat them all like me.