S’mores icebox cookies Recipe

Name: S’mores icebox cookies
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 30 cookies
Ingredients: 1 1/2 cups all-purpose flour; 1 cup graham-cracker crumbs; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, at room temperature; 3/4 cup granulated sugar; 1 egg; 1 tsp vanilla; 1/2 cup mini chocolate chips; marshmallow fluff, for filling

Ingredients

1 1/2 cups all-purpose flour
1 cup graham-cracker crumbs
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1/2 cup mini chocolate chips
marshmallow fluff, for filling

PREP TIME 10m	COOK TIME 1h20m	TOTAL TIME 1h30m
YIELD 30 cookies

Instructions

STIR flour and graham cracker crumbs with baking powder and salt in a medium bowl.
Add 1/2 cup mini chocolate chips to crumb mixture.
BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy.
Beat in egg and vanilla.
Gradually beat in flour mixture, just until combined.
Gather into a ball.
Dough will be crumbly.
Scoop out of mixing bowl and quickly roll into 1 log.
Wrap logs in wax paper and twist ends.
Chill until firm, 1 to 1 1/2 hours.
Slice chilled dough 1/8 in thick.
POSITION racks in top and bottom thirds of oven.
Preheat to 350F.
Line 2 baking sheets with parchment.
ARRANGE 1 inch apart on prepared sheets.
Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min.
Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely.
Let cookies cool on sheet for 1 min.
Transfer to a rack to cool completely.
Sandwich 1 tbsp marshmallow fluff between 2 cookies.
Repeat with remaining dough.
Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.