One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

• Ingredients list
• 1/2 cup butter, softene
• 1/2 cup butter crisco
• 1 cup sugar
• 2/3 cup brown sugar, firmly packed into measuring cup
• 2 eggs
• 1 tsp vanilla
• 2 tbs heavy cream
• 1 1/4 cups bread flour
• 2 cups all purpose flour
• 4 packets hot cocoa mix
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
• 1 cup milk chocolate chips
• 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  Scoop out 1/4 cups dough.  Chill a few hours.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.