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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 cup graham cracker crumbs (see my tips below)
6 large marshmallows, cut in half

DIRECTIONS:

1: Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with parchment paper.

2: In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).

3: Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows.

4: Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.

5: Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes then remove from cookie sheets to cooling racks. Serve warm or cool.

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Darlene’s Tips:  To make your own crumbs, you can crush graham crackers in a plastic bag with a rolling pin or use a food processor. Want nutty s’mores? Add about 1/2 cup of chopped nuts of your choice to the mix! You could also drizzle some melted chocolate morsels on top of the cooled cookies. Or for peanut buttery s’mores use melted peanut butter morsels (you could also add some to the mix).

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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