How to get the most out of your kitchen at college

s'mores abominations

These cookies have blown every other cookie I have ever made out of the water. They aren't very complicated and they are sinfully delicious. 

You will need: 2 medium bowls , a whisk or electric mixer, a rubber spatula scraper, 2 cookie sheets with raised edges like a jelly roll pan, parchment paper (optional), and a healthy love of cookies :)

Ingreedients:

11 Tablespoons unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon baking soda

½ teaspoon sea salt

1 teaspoon cinnamon

2 ½ cups flour

1/2 cup semi-sweet chocolate chips

1 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, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar 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 for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used two 11x17 pans but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used almost a whole box of grahm crackers but this made my cookies kinda thin. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. I placed one 'square' of chocolate on each cookie and that was enough for me.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.