Chocolate Strawberry S'Mores Cookies

Ingredients

• 1/2 cup (113g) unsalted butter, room temp
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temp
• 1 1/2 tsp vanilla extract
• 1 cup + 2 tbsp (145g) all-purpose flour
• 1/3 cup (30g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips or chunks
• Graham crackers
• Jet Puffed strawberry heart marshmallows (keep marshmallows chilled or frozen until ready to use)
• Hersheys strawberry creme chocolate hearts
• optional: teddy grahams and mini hershey's chocolate for topping

Instructions

1. Cream softened butter with both sugars until light and fluffy (2-3 mins).
2. Beat in the egg and vanilla.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix just until combined, then fold in chocolate chips.
5. Chill the dough for at least 30 minutes.
6. On a parchment-lined baking sheet, lay graham cracker halves with ample space between each.
7. Top each with a chocolate heart.
8. Take 2-3 chilled marshmallow hearts and press them together gently (this is so they don't spread out as much when baking). Place on top of the chocolate.
9. Scoop ~2 1/2 tbsp of dough, flatten slightly, and wrap it around each s'mores stack, sealing the edges.
10. It's fine if the marshmallows peak out the top a little but make sure the sides & edges are well covered.
11. Chill the assembled cookies for an additional 10 minutes if the dough got soft when shaping.
12. Bake at 350°F (175°C) for 9-12 min or until edges are set and centers are soft.
13. Optional: While still hot, place a round object like a cookie cutter, small bowl, or cup over them and spin gently to round the edges and create a perfect circle.
14. Cool for ~10 minutes before transferring to a wire rack.
15. Top with a hersheys chocolate and teddy graham (optional).