Firecracker S'mores Cookie - Garden Seeds and Honey Bees

Firecracker S’mores Cookies

Ingredients:

*1 cup Butter, room temperature OR use 1/2 cup Butter Flavored Shortening and 1/2 cup Butter, room temperature

*1/2 cup White Sugar

*1 cup Brown Sugar

*3 Eggs, room temperature

*1 tablespoon Vanilla Extract

*2 and 3/4 cups All-purpose Flour, 1/4 cup more only if needed (Humidity in the air can make dough sticky adjust as needed.)

*1 tablespoon Cornstarch

*1 teaspoon Baking Soda

*1 teaspoon Baking Powder

*1/4 teaspoon Salt

*1 and 1/2 cups Guittard Semisweet Chocolate Chips (my favorite) or Dark Chocolate Chips or Milk Chocolate Chips

*1 to 2 cups Mini Marshmallows

*Red, White and Blue Jimmies Edible Sprinkles, found at Walmart etc…

Note: I like to hand mix this recipe with wooden spoon in a medium glass bowl.

Optional: Yummallow Red, White and Blue Star Marshmallows. Butter Dipped Grahams, I like the crunch by adding a Graham Cracker to the bottoms of each cookie. Melt 1 square of butter, set aside. Then take 1 to 2 sleeves Graham Crackers, cut into squares with knife. Then cut squares with a round 3-inch biscuit cutter, if desired. Dip each graham cracker circle/square into the butter and place on Silpat covered 1/2 baking sheet, 12 graham crackers per baking sheet. Then add scoop of cookie dough to the top of each buttered graham cracker. Bake as instructed below. Graham Cracker Crust Idea from That Bread Lady

Instructions:

1. Cream together in a bowl; Shortening, butter, granulated sugar, brown sugar and vanilla.

2. Add eggs one at a time, stirring until ingredients are combined.

3. Whisk together in a separate bowl the dry ingredients.

4. Add a cup at a time of the dry ingredients to the creamed mixture. Add more flour if needed, cookie dough should be slightly sticky. Stir in mini marshmallows. Refrigerate 1-2 hours for best results.

5. Using a cookie scoop (about 2 to 3 tablespoons per cookie dough scoop/ball), scoop 12 scoops of dough onto Silpat covered 1/2 baking sheet or cooking sprayed or parchment paper would work as well.

Note: If using the graham cracker option, place a scoop of dough onto each graham cracker.

Do not press down scooped cookie dough.

Then top with sprinkles and a star marshmallow if desired. (You could also top with a few more chocolate chips if desired.) Keep dough chilled between batches.

6. In a pre-heated oven on 400*F. bake the cookies about 8-10 or 10-12 minutes, (depending on scoop size) or when the edges barely begin to turn a light golden color, being careful not to over bake.

Makes about 24 to 30 cookies, depending on scoop size.

Tip: For best results on baking any cooked or baked goods in the oven, make sure your oven is heating at the correct temperature. Use an oven thermometer to test your ovens temperature and adjust your oven temperature as needed according to oven thermometers reading.

Also see 4th of July Snack Table