Kit Kat Smore Cookies
| PREP TIME: 30 MIN | COOK TIME: 10 MIN | TOTAL TIME: 45 MIN |
The best cookie to make this time of year!
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Chopped Kit Kats
- 1/3 Cup Semi Sweet Chocolate Chips
- 1/2 Cup Mini Marshmallows
Instructions
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat butter for 3-4 minutes until fluffy. Next add sugar and beat for 2-3 minutes until combined well. Add eggs and vanilla and whisk until combined.
- In a separate bowl sift your flour, salt and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined scrape the sides and bottom of your bowl.
- Add chocolates and marshmallows and mix until combined. Do not over mix.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for 6-8 hrs.
- Using a large ice cream scoop place dough balls onto baking sheet and add more chocolate and marshmallows on top. Bake 6 at a time.
- Bake at 350 degrees for 10-13 mins (Mine bake in 10 mins) until golden brown on the bottom.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference).
- Add more chocolates and marshmallows and allow to cool completely.
TIPS
- These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
