S'mores Cookies

I made these AMAZING S'mores cookies the other night for our small group.  I was craving some s'mores and these did not disappoint.  The recipe is from one of my favorite food blogger www.the-girl-who-ate-everything.com.   I bet they would be really good with reece cups.

S'mores Cookies

(from thegirlwhoateeverything)

Ingredients:

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 1/2 cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmellows
3 regular sized Hershey's bars, broken into pieces
1-2 packages graham crackers, broken into squares

Instructions:
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine.  Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy.  Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows.  Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
- Preheat the oven to 375 degrees.  Line backing pans with parchment paper.  I used two 11x17 pan but you can really use any size pan you want.
- Lay out graham crackers side by side on the pans as close as possible (they should be touching).  I used 16 graham crackers according to how much dough you have.  If you want your cookies thicker you will use more dough and less graham crackers.
- Place tablespoons of dough on graham crackers about 1 - 1 1/2 inches apart.  Press down slightly with fingertips.
- Bake for 5 minutes then remove from oven to press Hershey's bar pieces on to the top.  You can place as many pieces or as little as you want depending how much chocolate flavor you want.
- Bake for an additional 7-8 minutes or more if your cookies are thicker.  They will be done when the edges begin to turn golden brown.  Remove to a wire rack to cool.  For clean cutting make sure cookies are completely cool and cut with a sharp knife.