Ree puts a clever twist on a campfire classic by baking cookies topped with chunks of chocolate and broiled marshmallow!
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RECIPE COURTESY OF REE DRUMMOND
Total: 1 hr 15 min (includes chilling and cooling times)
Active: 25 min
Yield: 12 cookies
1 cup salted butter, melted
1 cup sugar
1/2 cup honey
1 tablespoon vanilla extract
1 large egg, beaten
2 1/2 cups all-purpose flour
1/2 cup graham crumbs
1 tablespoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk chocolate chips
1 cup mini marshmallows
2 milk chocolate bar
6 large marshmallows, halved
Mix the butter, sugar, honey, vanilla and egg in a large bowl. In a separate bowl, combine the flour, graham crumbs, salt, baking powder and baking soda. Add the dry mix to the wet mix and combine thoroughly using a spatula. Fold in the milk chocolate chips and mini marshmallows.
Using a 1/3-cup scoop, roll the mixture into 12 large balls. Place onto 2 parchment paper-lined sheet pans, spacing them evenly, and push a square of the milk chocolate bar into the top of each. Chill for 30 minutes.
Preheat the oven to 350 degrees F. Bake for 12 minutes, rotating the pans halfway through. Remove the cookies and switch the oven to broil, letting it preheat for a couple minutes.
Add a halved marshmallow, cut side down, to the top of each cookie. Return to the oven and broil for 1 to 2 minutes to toast the marshmallow toppings. Remove and let cool slightly before enjoying.
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Ree Drummond’s Smore’s Cookies | The Pioneer Woman | Food Network