S’mores Cookies

In a big bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, ½ teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1 teaspoon of cornstarch. Set it aside.

In another large bowl, use a stand or hand mixer to beat together 2 sticks of room-temperature unsalted butter, 1/2 cup of granulated sugar, and 3/4 cup of light brown sugar for about 2 minutes until it’s smooth and creamy.

Add 1 egg to the butter and sugar mixture, beat it, then add 1 egg yolk and 1 teaspoon of vanilla extract. Beat until just combined. Scrape the sides of the bowl and beat once more.

Gradually add the dry mixture to the butter mixture, beating on low speed until just combined. Don’t overmix!

Reserve a handful of marshmallows and set them aside. Add the rest, along with the chocolate chunks and graham cracker crumbs, to the dough. Beat on low until just combined.

Refrigerate the dough for at least 1 hour.

Preheat the oven to 350°F.

Once chilled, divide the dough into ¼ cup-sized pieces and roll them into balls.

Place the dough balls on a parchment-lined baking sheet 2 inches apart. Gently press in the reserved marshmallows.

Bake the cookies at 350°F for 12-14 minutes.

Take the baking sheet out and sprinkle the remaining marshmallows on top while they’re still warm, pressing gently into the cookies.

Leave the cookies on the sheet to cool completely.

Enjoy your delicious s’mores and cookies!