As the school year begins to wind down with summer just around the corner, my favorite dessert comes to mind, s’mores. Ever since I was little, I can remember eating s’mores with my family outside by the campfire during long summer days. Summer S’more Campfire Cookies are to die for, they take your classic s’more and transform it into cookie form. To make these at home, you will first cream your butter and sugar in a large bowl, after they are creamed you will add the rest of your wet ingredients to the same bowl. After mixing your wet ingredients, in another bowl, mix all your dry ingredients. Once the dry ingredients are mixed, you will slowly add the dry ingredients into the wet ingredient mixture. After mixed, you will put cookie dough on baking sheets and let them cook. Once the cookies are out of the oven you will let them cool. After cooling is complete you will be ready to assemble your Summer S’more Campfire Cookies, and they will be ready for you to enjoy! 

Ingredients 

• 3/4 cup butter, softened 
• 1/2 cup sugar 
• 1/2 cup packed brown sugar 
• 1 large egg, room temperature 
• 2 tablespoons 2% milk 

• 1 teaspoon vanilla extract 
• 1-1/4 cups all-purpose flour 
• 1-1/4 cups graham cracker crumbs (about 20 squares) 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 

• 1/8 teaspoon ground cinnamon 
• 2 cups semisweet chocolate chips 
• 24 to 28 large marshmallows 

Directions 

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips. 

1. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool. 

1. Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat. 

(recipe courtesy www.tasteofhome.com)