August is S’Mores month and I am sharing this fun recipe to make with the kids. You don’t need a mixer to make the dough for the cookie, which I know you love. The kids will have fun putting this together from patting the dough into the bottom of the skillet to adding the marshmallows and chocolate and topping it off with the rest of the dough.

I used brown butter, because let’s be honest everything is better with brown butter. You don’t have to brown the butter, but it is better with brown butter, trust me. I also used Eggland’s eggs. They are packed with nutrients and are my favorite eggs to bake with. Also I used Ghirardelli dark chocolate salted squares. When they bake they melt and and the chocolate and caramel go oozing into the batter. So good!!

When I making this recipe, it reminded me of baking with my mom. It definitely is one of my favorite memories of my childhood.

Happy Baking 💕

Billie

 

 

 

 

Ingredients

• 1 cup brown butter
• ¾ cup dark brown sugar
• ½ cup sugar 
• 2 Eggland’s Eggs room temperature
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 12 graham cracker pulsed into crumbs ( 1 ½ cups)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ¼ tsp cinnamon optional 
• 9-10 Ghirardelli Dark Chocolate Salted Caramel Squares 
• 10-12  large marshmallow

 

Directions

1. Preheat the oven to 350. Spray a 10” skillet with cookie spray, set aside.
2. Pulse graham cracker crumbs into crumbs need 1 ½ cups, set aside.
3. Brown 1 cup of butter, let cool for a few minutes. 
4. In a large bowl whisk together brown butter, brown sugar and sugar.
5. Whisk in vanilla extract and eggs. 
6. Add flour, graham crackers, salt, baking powder, baking soda and cinnamon until combined.
7. Pour half of the batter into the prepared skillet. Place marshmallows and Ghirardelli squares on top of cookie dough. 
8. Top with remaining  dough.
9. Bake for 25-30 minutes or until done.

Ready in 40 minutes Serves 8-10 people

 

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