Graham Cracker Cookie (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 eggs, large size
02 -
2 teaspoons of vanilla extract
03 -
A teaspoon of baking soda (½ tsp)
04 -
All-purpose flour, 2 cups
05 -
A pinch of salt (½ tsp)
06 -
1 cup (softened) unsalted butter, which is 2 sticks
07 -
½ cup of regular white sugar
08 -
A full cup of brown sugar, packed tightly
09 -
1 cup crumbs made from graham crackers
→ Toppings
10 -
2 bars of Hershey milk chocolate (1.55 oz each), shattered to chunks
11 -
A full cup and a half (1½ cups) of milk chocolate chips by Hershey
12 -
2 cups of little marshmallows, mini size
13 -
A graham cracker sheet, crushed into small bits
# Instructions:
01 -
Coat a 16-inch round pizza pan with nonstick spray. Wait to turn on the oven since the dough goes into the fridge first.
02 -
Mix your flour, crumbs from graham crackers, salt, and baking soda in a smaller bowl using a whisk.
03 -
On medium-high speed, whip your butter with both sugars for 3 minutes until it gets fluffy and pale. Use either a stand mixer or handheld one.
04 -
On low settings, blend in your eggs one by one, then pour in vanilla extract and mix until it's nice and smooth.
05 -
Fold the dry mixture into the wet batch. Mix slowly, just enough so there’s no dry flour showing.
06 -
Dab your hands with water to avoid sticking and spread dough flat onto the pizza pan. Leave a little 1-inch empty edge. Cover it up and chill in the fridge for an hour.
07 -
Set your oven to 350°F and bake the crust for 22-25 minutes. It should look golden around the edges.
08 -
Toss the chocolate chips on the crust while hot. Put it back in the oven for one minute. Then spread the melty chocolate evenly, keeping a ½-inch border clear.
09 -
Evenly scatter the marshmallows on top. With your broiler set to low, toast until they’re a nice golden color. Check often so they don’t catch and burn.
10 -
Scatter your Hershey candy bar chunks and broken-up graham cracker pieces over the marshmallows.
# Notes:
01 -
Swap regular salt with either sea salt (fine) or kosher salt. However, lower the measurement to ¼ teaspoon if your butter is salted.
02 -
A pizza pan that’s 16 inches is non-negotiable—overflow will occur on anything smaller.
03 -
Chilling the dough is vital or it will spread too much when baking.
04 -
Leave a gap of an inch between the dough and the pan’s edge. Dough puffs up while cooking!
05 -
A pizza cutter works well for slicing neat portions.