by Lindsay Weiss posted in Life

My girlfriend brought a version of these cookies to our Fourth of July celebration and I loved them. It's essentially a chocolate chip/marshmallow cookie that's coated in graham cracker crumbs before baking. Genius! They were delicious as is, but I wondered if I could make my own version and add more of a "toasted" flavor that you get when you roast an actual s'more.
I played with it a bunch today, including toasting actual marshmallows and including them, but my favorite version happened when I "toasted" the BUTTER first. It definitely deepened the flavor but still retained the perfect marshmallow texture. (Using real marshmallows vs. the smaller dehydrated ones causes some sticky burning in your cookies.)
SO, here's what I came up with for one of our favorite cookies of the year so far. It's a real firecracker!
Toasted S'more Cookies
2 sticks (1 cup) unsalted butter

1 1/4 cups packed light brown sugar

1/4 cup granulated sugar

2 large eggs, room temp

2 teaspoons vanilla

2 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon kosher salt

2 cups broken Hershey bars or milk chocolate chips

1 container (3 oz.) Jet Puffed Mallow Bits

1 cup graham cracker crumbs
Preheat oven to 375 degrees F and line a large baking sheet with a silpat liner or parchment paper.
Place butter into a large skillet with high sides over medium heat, swirling until melted. Once melted, begin whisking -- butter will foam and t...