S'mores Cookies let your campfire dreams come true but right in your kitchen. Crushed graham crackers, lots of mini marshmallows and chocolate chunks are packed into these cookies. Most likely the best cookies you will ever have.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Reserve 24 chocolate chunks and 48 mini marshmallows and set aside.
In a medium bowl combine graham cracker crumbs, flour, baking powder, and salt. Set aside.
In a large bowl beat with a handheld or stand mixer on medium-high speed butter, sugar, and vanilla* together until creamy and combined for about 2 minutes. Add egg and beat until combined. Slowly beat in dry ingredients just until combined. Do not overmix at any step. Stir in remaining chocolate chunks and marshmallows with a spoon.
Separate dough into 12 cookies and place on the prepared baking sheet with about 4-inch space in between. Bake for about 8 minutes. Then remove from oven and quickly press four mini marshmallows and two chocolate chunks on top of each cookie. Return to oven and bake additional 3-4 minutes. Remove from oven and let cool on the baking sheet for about 10 minutes. Transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.