The Farmer Family Cookbook

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These cookies were entered into the 2015 Farmer Family Reunion Cookie Contest

Ingredients

• 10.0166666666667 cup butter, room temperature
• 1.50.025 cups light brown sugar
• 20.0333333333333 eggs
• 20.0333333333333 tsp vanilla
• 1.50.025 cups graham cracker crumbs
• 10.0166666666667 tsp baking soda
• 10.0166666666667 tsp salt
• 2.250.0375 cups flour
• 10.0166666666667 (3oz) container Marshmallow Bits
• 20.0333333333333 cups coarsely chopped Milk Chocolate Hershey Bars (about 6)

Garnish

• 200.333333333333 large marshmallows, cut into thirds
• 200.333333333333 Hershey Bars broken into sections (snack sized ones)

Steps

1. Preheat oven to 350.
2. Spray pan with cooking spray. (I use a low sided mini muffin pan that holds about an inch sized ball of dough when pressed into the cup-you can make the cookies on a regular cookie sheet as well.
3. In a bowl cream butter and sugar together until light and fluffy, about 2 minutes. Add in eggs and vanilla, mixing till smooth.
4. On medium speen, add in graham cracker crumbs, baking soda, and salt. Mix until incorporated. Add flour until just combined.
5. Stir in Marshmallow Bits and chopped Hershey Bar.
6. Form 1 inch balls of dough and press evenly into each sprayed cup. Bake for 6 minutes, remove from oven and press a third of a marshmallow on top of each cookie. Continiue baking for 3-4 minutes until marshmallow is puffed and slightly golden.
7. Remove and immediately press reserved broken sections of chocolate onto the top of the cookie. It will melt from the heat of the cookie.
8. Allow cookies to cool in the pan for at least 10 minutes. Loosen edges with a knife and carefully remove form pan, transferring to a wire rack to continue cooling.