COOKIE DOUGH S’MORES
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
A handful of mini cho. chips (optional)
12 graham cracker sheets, broken in half
2 (1.55 ounce) bars milk chocolate
In a mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated.
Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.
Toast marshmallows over an open flame until golden brown or charred to your liking. Place a hot marshmallow on top of cookie dough and chocolate and top with remaining graham crackers. Gently press until marshmallow begins to ooze out the sides. Let sit for 30 seconds -or as long as you can stand- to let the chocolate get sufficiently melty. Enjoy immediately.