I promise I’ll share some healthier recipes next week… no one wants to think about grilled chicken and fish or salad when they’re about to stuff their face full of Halloween treats! So I’m posting these cookies we made for the first time last weekend… they were just amazing and have to be shared right away.

There’s a famous cookie shop in downtown Seattle called Hello Robin. We’ve been there and loved the cookies sandwiched with Molly Moon’s ice cream (my favorite local ice cream shop!) but we didn’t try their famous Mackles’more cookie (next time!). But now we have the recipe and will be making them at home forevermore. The Mackles’more is a dark chocolate chip cookie with marshmallows (and cinnamon- yum) baked on top of a graham cracker and topped with a milk chocolate square when it’s hot out of the oven. It sounds complicated but it’s not at all. You do need to freeze the dough for 1 hour before baking which requires some patience but it’s worth the wait!

I didn’t buy Theo chocolate because it’s expensive and I already had Ghirardelli and Hershey’s on hand. But Theo chocolate is amazing (and the factory tour is super fun if you’re ever visiting Seattle…) so I bet it would be even better with it!

Hello Robin’s Mackles’more Cookies

INGREDIENTS

2 3/4 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. baking soda
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
4 oz. dark chocolate (70%), cut into chunks, or 3/4 cup of dark chocolate chips (I used Ghirardelli 60% bittersweet chocolate chips)
1 cup packed mini marshmallows
36 square-sized store-bought graham crackers (Honey Maid brand recommended, I could only fit 30 on the baking sheet so that’s how many I used)
7 1/2 oz. milk chocolate squares, halved (I used Hershey’s milk chocolate and special dark chocolate bars)

DIRECTIONS

1. Line two baking sheets with parchment paper.
2. Whisk together the flour, cinnamon, salt and baking soda in a medium bowl; set aside. Cream the (softened) butter, brown sugar and granulated sugar in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing on medium speed for 15 seconds after each addition. Add the vanilla and mix until smooth. Add the dry ingredients and mix until combined. Fold in the dark chocolate and the marshmallows.
3. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough into (30-36, depending on how many graham crackers you’re using) balls and place them close together on one of the prepared baking sheets. Freeze for at least 1 hour.
4. Preheat the oven to 400 degrees F.
5. Place the graham cracker halves side by side on the second prepared baking sheet. Place 1 ball of the frozen cookie dough on each graham cracker. Bake until the cookies are puffed and just turning golden, 10 to 12 minutes. Remove the baking sheet from the oven and immediately press 1 piece of milk chocolate onto each hot cookie–be sure to really press the chocolate into the soft cookie so that when it melts, it puddles on the cookie and doesn’t run off.

Makes 30-36 cookies.

(Adapted from Female Foodie)