Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
Advertisement - Continue Reading Below
- Yields:
- 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
Cooking spray
- 3/4 c.
(1 1/2 sticks) butter, softened
- 1/2 c.
packed brown sugar
- 1/3 c.
granulated sugar
- 2
large eggs
- 1 1/2 tsp.
pure vanilla extract
- 1 1/2 c.
all-purpose flour
- 1/4 c.
crushed graham crackers
- 1/2 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1 c.
chocolate chips
- 3
Hershey's bars, broken into smaller pieces, divided
- 1 c.
mini marshmallows, divided
- 10
large marshmallows
Directions
- Step 1Preheat oven to 350° and grease a 10â ovenproof skillet with cooking spray. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla and beat to combine.Â
- Step 2In a separate bowl, whisk together flour, crushed graham crackers, baking soda, and salt. Add dry ingredients to wet and stir until just combined, then fold in most chocolate chips, most Hersheyâs bars, and most mini marshmallows.Â
- Step 3Press dough into prepared skillet and top with remaining chocolate and mini marshmallows. Bake until center is almost set, 22 to 25 minutes.Â
- Step 4 Meanwhile, cut large marshmallows in half, leaving the tops and bottoms intact. Place halved marshmallows cut side-down around the edge of the cookie. Return to oven and bake until puffed and golden, 5 to 8 minutes more. Serve warm or at room temperature.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Freelance Contributor
10 Easy Dump Cake Recipes
32 Big-Batch Party Cocktail Drink Recipes
33 Non-Alcoholic Drinks
48 Ultimate S'mores Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below