Graham Shortbread S’mores are so good that they will have you wanting s’more and s’more ;D
A shortbread cookie that has graham cracker crumbs and brown butter in it has to be good. It just doesn’t have a choice because anytime you put brown butter in anything it’s pretty much going to be good and for some reason, it is extra delicious paired with graham cracker crumbs. And I had so much fun rolling the cookie dough it was super easy to work with and only took a few minutes to cut out all the cookies.
I am already getting excited about fall recipes so I am hoping that very soon there will be a few popping up here. Graham Shortbread S’mores are kind of one of those transitional recipes that are awesome for summer and fabulous in the fall also 🙂
Happy Monday!
Graham Shortbread S'mores
Ingredients
- 1 cup unsalted butter, browned and cooled
- 15 graham crackers, ground
- 3/4 cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
- 9 jumbo marshmallows, toasted
- 3 Hershey Candy Bars, broken into 9 pieces
Instructions
- Melt butter in a small saucepan on low/medium heat and allow to simmer for about 10 minutes or until there are brown bits in the bottom of the pan. I usually keep it on a pretty low heat setting for the 10 minutes. Remove from heat and cool.
- Grind graham crackers in a blender or measure out about a cup of graham cracker crumbs.
- Add brown sugar and eggs to a mixer bowl and beat until thoroughly combined. Add butter and vanilla and mix.
- Mix together graham cracker crumbs, flour, and salt and add to the liquid ingredients mixing just until combined.
- Sprinkle a couple tablespoons of flour over parchment or wax paper and pour the cookie dough out. Shape the dough into a ball and roll out to desired thickness.
- Using a cookie cutter cut out as many cookies as possible and then gather the scrap dough together and roll out again repeating the process. Be careful not to overwork the dough!
- Lay each cookie onto a parchment lined cookie sheet and bake for about 15-20 minutes in a 350-degree oven.
- Toast marshmallows either over an open fire, with a kitchen torch, or under the broiler in the oven. I used the broiler for this recipe.
- Layer one marshmallow, and one piece of chocolate on each cookie and add another cookie on top pressing down slightly. Enjoy!