Tasty Tangents

Food, life and other morsels

S’mores Cookies

Do you ever get cravings that just won’t go away? It happens to me, and usually the only solution is to find a way to satisfy it.

Every summer I seem to get a hankering for s’mores, those gooey chocolate and marshmallow on graham crackers treats you usually enjoy around  a campfire.

So I figured there must be a way to enjoy them without the fire part. After a few searches I found an awesome-looking recipe on a blog after my own heart The Girl Who Ate Everything.

What could be better than combining s’mores with chocolate chip cookies?

S'more Cookies

Here’s my adapted version of the recipe.

3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
2 large Hershey bars, in squares
1 package graham crackers

Preheat the oven to 375F.

Cream together butter with white and brown sugar until light and fluffy. Then add eggs and vanilla and mix until combined.

In a separate bowl, whisk together flour, baking soda, salt and cinnamon

Add the flour mixture to the butter mixer and stir on low speed.

Fold in the chocolate chips and marshmallows by hand. Chill the dough in the refrigerator for about an hour.

Place graham crackers side by side on a cookie sheet lined with parchment paper.

Place a rounded tablespoons of dough on each graham crackers and press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press a piece of the Hershey’s bar on to each cookie.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool.

Place graham crackers side by side on cookie sheet.


Comments are closed.