S’More Cookies

15 ingredients
6 steps

Ingredients

  • 3/4 cups Crisco/Vegetable Shortening
  • 1/2 teaspoons Butter Flavor
  • 1/4 cups Sugar
  • 1 cup Brown Sugar
  • 2 teaspoons Mexican Vanilla
  • 1 whole Egg
  • 2 Tablespoons Milk
  • 1-3/4 cup Flour
  • 3/4 teaspoons Baking Soda
  • 3/4 teaspoons Salt
  • 1/2 teaspoons Instant Espresso Powder
  • 1 cup Nestle Chunks
  • 1 cup Mini Marshmallows
  • 1 bag Hershey Snack Size Chocolates, 11 Ounce Bag
  • 15 whole Sheets Of Graham Crackers, Break The Sheets Into Two Equal-sized Squares

Directions

  1. 1
    In a large mixing bowl combine first seven ingredients and beat on low speed until creamy. Add in the flour, baking soda, salt and espresso powder. Beat until everything is well mixed. Fold in the chocolate chunks and cover the bowl with a sheet of plastic wrap.
  2. 2
    Place the dough in the refrigerator for at least 3-4 hours. (I refrigerated mine for 12 hours.)
  3. 3
    Preheat oven to 375 F when you are ready to start. Stir the marshmallow minis into the cookie dough.
  4. 4
    Lay out square pieces (break each sheet in half so that you have squares) of the graham crackers on a cookie sheet. Place a large scoop of cookie dough in the center of the graham cracker. Bake 8-10 minutes and remove pan from oven.
  5. 5
    Unwrap the candy bars. Place two little squares of Hershey chocolate on the top of each cookie and place back into the oven for the last 2 minutes of baking. Remove them from the oven and let the cookies cool.
  6. 6
    Once they have cooled start cutting the cookies to form nice squares. Some parts of the cookie will be touching the cookie sheet so just cut around it.

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