Deep Dish S’mores Cookies

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup unsalted butter softened
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ cup mini chocolate chips
• 1 ½ cups mini marshmallows
• 4-5 mini-Hershey bars roughly chopped
• 2-3 graham cracker sheets broken into pieces

Instructions

1. Preheat your oven to 375 degrees F. and prepare a large baking sheet and line with parchment paper. Prepare 10 English muffin rings by spraying generously with non-stick spray and position them evenly around the baking sheet.
2. In a medium bowl, combine the flour, baking powder, and baking soda. Whisk and set aside.
3. In the bowl of a stand mixer equipped with a paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until light in color and fluffy.
4. Add the egg and vanilla extract and mix until just combined.
5. Add in the dry ingredients and mix until there are no dry spots remaining and a dough form. Scrape the sides and bottom of the bowl if necessary.
6. Fold in the chocolate chips last until well distributed through the dough.
7. Use a large cookie scoop to scoop out about 3 oz. of dough and place in the center of each muffin ring.
8. Bake for 9-10 minutes. Remove and add 3-4 marshmallows and Hershey chocolate pieces on top. Bake for an additional 4-5 minutes until the top is golden-brown and the marshmallows are toasted.
9. Remove from the oven and top with crushed graham crackers. Allow to cool for 5-10 minutes before removing the rings.
10. Transfer to a wire rack to cool completely and enjoy.
11. Store any leftovers in an airtight container at room temperature for up to three days.