With school already in session, halloween candy stocked on the shelves, and cooler mornings and nights creeping in, it sure feels like summer is coming to an end. This past Labor Day weekend, we had a cookout, which will probably be the last one for the year (at least at my house, that is). No more cookouts means no more toasting marshmallows over the grill to make s’mores treats. Of course, there’s always the microwave, but it’s never the same.
For those not familiar with what a s’mores concoction is: it’s a traditional snack/dessert (typically served at a cookout or campfire) that consists of toasted marshmallow and a piece of chocolate, sandwiched between two graham crackers. It’s melty, gooey, sweet, and delicious. The origin is still unclear but some sources believe that s’mores was first introduced to the Girl Scouts in 1927.
With the summer heat, I have not been baking as much because the oven gets too hot. Recently, the temperatures have dropped at night, and I decided to finally bake again, for my coworkers. I am most comfortable with baking cookies, and this helped me to narrow down the millions of recipes available on the Internet. I decided on s’mores cookies – the perfect treat for the last hurrah of summer. I might even like this version of s’mores better than the classic style. The cookies had a nice crunch on the outside, soft on the inside – basically, a classic chocolate chip cookie with hints of graham cracker flavor, and also the desirable toasty, gooey marshmallow and melted chocolate taste. My coworkers enjoyed them too.
smores_cookies
Recipe (yields 36 cookies):
Ingredients:
1+3/4 cups all-purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips (I used Ghirardelli brand or Nestle Toll House morsels)
1.5 cups mini marshmallows
2-3 Hershey’s milk chocolate bars, chopped up
Directions:
– Preheat oven to 375 degrees
– Beat together butter and sugars until light and fluffy
– Mix in eggs and vanilla until combined
– In a large separate bowl, whisk together flour, graham cracker crumbs, salt, and baking soda
– Add flour mixture to the butter mixture; mix well
– Stir in chocolate chips
– Take 2 tbs of dough and round them into balls on cookie sheets
– Bake for 8 minutes and remove from oven. Push 2 mini marshmallows and a couple pieces of the Hershey’s chocolate onto each cookie. Return sheet into the oven and bake an additional 3-4 minutes.
– Cool cookies on a wire rack before serving.
Usually, with each recipe, there are little things (either with the amount or choice of ingredients or the actual directions) that I tweak for next time. However, I have no changes for these s’mores cookies! Try this recipe out any time of the year whenever you’re craving s’mores.
