Super S’More Crisps
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 cups graham-cracker crumbs
1/4 cup all-purpose flour
1/4 tsp salt
1-1/2 cups (about 8-1/2 ounces) milk chocolate chips
1-1/2 cups miniature marshmallows
Position a rack in the middle of the oven and preheat oven to 325° F. Line 3 baking sheets with parchment paper and set aside.
In the large bowl of an electric mixer, beat butter and sugar on medium speed until smoothly blended, about 1 minute. Stop mixer and scrape sides of bowl with a spatula. Add egg and vanilla, mixing until blended, about 1 minute. On low speed, mix in graham-cracker crumbs, flour and salt until a soft dough forms that comes away from the sides of the bowl. Mix in the chocolate chips and marshmallows.
Divide the dough into 24 balls and drop onto prepared baking sheets. Flatten slightly to about 3/4-inch thickness. Bake one sheet at a time until tops feel firm and marshmallows near edges of cookies have melted and become clear and caramelized, about 15 minutes. (Some of the marshmallows in the center will remain white, and the cookies will be slightly misshapen.) Cool cookies on sheets 5 minutes before transferring to cooling racks. Cool completely before eating.
Makes 24 cookies.