Name: Giant Cookie Butter S’mores
Ingredients: 1 cup finely ground graham crackers (about 7 crackers); 2 cups all-purpose flour; ½ teaspoon fine sea salt; 3 sticks unsalted butter (at room temperature); ¾ cup sugar; ½ cup plus 1 cup cookie butter; 1 teaspoon vanilla extract; 10 1.55-ounce rectangular chocolate bars; 2 10.5-ounce bags large marshmallows (48 marshmallows total)

Instructions

Prepare Dough:

In a medium bowl, combine the graham cracker crumbs, flour, and salt.
In the bowl of a stand mixer, beat the butter until smooth.
Add the sugar and beat until light and fluffy.
Add ½ cup of the cookie butter and vanilla extract, and mix until combined.
Gradually add the flour mixture and mix on low speed until fully incorporated, scraping down the sides as needed.

Chill Dough:

On a lightly floured surface, divide the dough into two pieces.
Wrap each piece in plastic wrap and refrigerate for at least 2 hours.

Roll and Bake:

Preheat the oven to 350ºF.
Roll out each piece of dough on parchment paper into a 14 by 10-inch rectangle, about ¼ inch thick.
Trim the edges and cut each rectangle in half to make two 7 by 10-inch rectangles.
Transfer to baking sheets and chill for 10 minutes.
Bake for 20 minutes, until golden brown.
Remove from the oven and score the cookies into graham cracker shapes by creating perforated lines for 4 rectangles and poking holes with a skewer.
Let cool completely on the baking sheets.

Assemble S’mores:

Preheat the oven to broil.
Invert one cooled cookie crust onto a parchment-lined baking sheet.
Spread with ½ cup of cookie butter, top with 5 chocolate bars, and place 24 marshmallows on top.
Repeat with the second cookie crust and toppings.

Broil:

Broil each s’more for 1 to 2 minutes, until the marshmallows are golden and the chocolate has softened.

Serve:

Place a second cookie crust on top of each s’more and transfer to a serving platter.
Slice and enjoy!

Giant Cookie Butter S’mores

Giant Cookie Butter S’mores

Equipment

Ingredients