It’s summer time and you know what that means. The kids are at home doing what they do best, eat us out of house and home (lol). I came across this recipe and said it’s so delicious my kids surely would devour these and have fun helping me make them.
Your will need:
12 tablespoons butter softened
1 1/ 3 cup brown sugar
1 egg yolk
1 1/ 2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons corn starch
1/ 2 teaspoon salt
2 cups all purpose flour
1 cup graham cracker crumbs (or crumbed digestive biscuit)
1 3/ 4 cup marshmallow bits (mini’s cut into 2 or 3)
6 regular sized Hershey’s Milk Chocolate Bars coarsely chopped, divided use, or 1 bag chocolate chip
Place the butter and brown sugar in the bowl of a mixer. Beat until light and fluffy. Add the egg, egg yolk and vanilla to the bowl and beat until well combined. Add the baking soda, corn starch, salt, all purpose flour and graham cracker crumbs to the bowl. Stir on low speed until combined. Add the 1 cup 0f marshmallow bits and approximately 2/ 3 of the Hershey bars to the bowl. Beat for 20 seconds or until just combined. Cover the bowl of dough and let it chill for an hour. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat. Roll 1 inch balls of dough and place them 2 inches apart on the prepared pan. You will have to work in batches. Bake for 8-10 minutes or until edges are set. Remove the cookies from the oven and quickly press a few pieces of chocolate and miniature marshmallows into the tops.
Repeat with remaining cookie dough. Let cool, then serve, or store in an airtight container for up to 3 days.
Tip: As an egg substitute I am going to use 1/ 2 cup apple sauce because my son is allergic to eggs. I usually buy a bag of Graham Cracker crumbs at CK Greaves. I can get 2 large cheesecake pans from that graham cracker bag (to give you an idea of the size) and it’s very affordably priced.