This cookie recipe may have been developed by a toddler, but you will be surprised at how "super" they taste. Loaded with your favorite combination of ingredients, with a surprise of gooey marshmallows, all on top of a graham cracker boat.
Servings: 2½ dozen
Author: Nikki Gladd
15whole graham crackers, carefully broken in half
1cupunsalted butter, at room temperature
½cupdark brown sugar
12regular sized marshmallows
2 ½to 3 cups all-purpose flour
¼cupunsweetened cocoa powder
1cuppeanut butter chips
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone liner. Layer 12 graham cracker halves on the baking sheet; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar and brown sugar until light and fluffy. Add the eggs, beating one at a time until combined. Scrape down the sides of the bowl. Mix in the marshmallows about 3-4 at a time until they are broken up in pieces, but not completely incorporated into the dough.
In a separate medium bowl, whisk together 2 ½ cups of the flour, baking powder, soda, salt and cocoa. Gradually add to the wet ingredients, adding up to ½ cup more flour, if needed. Fold in the chocolate chips, peanut butter chips and toffee bits.
Scoop 12 spoonfuls of cookie dough (using up just under half of the dough at this time) onto the graham cracker halves and gently press to adhere to the crackers. Bake for 10 minutes. Remove from oven and allow to cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.