Position a rack in the middle of the oven. Preheat the over to 325 degrees F. Line two baking sheets with parchment paper.

MAKE THE COOKIES:
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla, mixing until blended, about 1 minute. On low speed, mix in the graham cracker crumbs, flour and salt until a soft dough forms that come away from the sides of the bowl. Mix in the chocolate chips and marshmallows.

Using an ice cream scoop or a measuring cup with a ¼ cup capacity, scoop portions of dough onto the prepared baking sheets, placing them 4 inches apart. Flatten each cookie slightly to about ¾ inch thick.

Bake one sheet at a time until the tops feel firm and the marshmallows near the edges of the cookies have melted and become clear and carmelized, about 15 minutes. (Some of the marshmallows in the center will remain white.) Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to wire rack to cool.

MAKE THE CHOCOLATE COATING:
Put the milk chocolate and oil in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler). Stir until the chocolate is melted and smooth. Remove from the water and let cool and thicken slightly, 15 to 20 minutes.

Use a small spoon to drizzle the chocolate coating over the cooled cookies. (I used a pastry bag, cut a hole at the tip and zig-zagged the chocolate on). Leave the cookies at room temperature until the chocolate is firm, about 1 hour. Or refrigerate the cookies for about 15 minutes.

The cookies can be individually wrapped in plastic wrap an stored at room temperature for up to 2 days.

MBS353

1 Recipes | 0 Cookbooks | Profile

This recipe viewed 3 times

Public

Open

Tags: S'Mores