Remember this POST? Especially the part about S'mores?
Well, I haven't had one S'more all summer. I know! It's sort of a travesty.
I thought by now (the middle of summer) I'd have experienced it at least once. Better late than never! Last night I finally had one - sort of.
After dinner, the boys were wondering when I was going to bake them something delicious. Since I already had the basic ingredients for S'mores (power of positive thinking that I was going to have my S'more sometime soon), I gave them a choice: bar or cookie?
I was hoping they'd pick the latter since, honestly, that would be easier to make, but of course they chose cookie. It wasn't as hard as I thought it would be - I mean, it's like making chocolate chip cookies, but with a few simple additions.
Hope you try this to mix up your S'more game. These cookies were amazing! I can imagine them warm out of the oven with a scoop of vanilla ice cream. OMG.
1 stick and 2 tsp unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar (I used raw granulated)
1 tsp vanilla
1 ½ cups whole wheat flour (I used Bob’s Red Mill Stone Ground Whole Wheat Flour)
1 cup ground graham cracker crumbs
¾ tsp baking powder
¼ tsp baking soda
1 tsp sea salt coarse
1 cup chocolate chips (I used Nestle Tollhouse Dark Chocolate morsels)
7 large marshmallows – cut in half
- Preheat oven to 350 degrees.
- In a large bowl, mix together, flour, graham cracker crumbs (I used about 10 sheets of graham crackers – milled in a food processor), baking powder, baking soda and salt. Set aside.
- In a mixer, cream together butter and sugars. Add egg and vanilla and mix until fluffy (30 seconds to 1 minute).
- Add half the flour mixture to the wet ingredients. Mix until combined then add the rest of the flour mixture. Mix until dough comes together and starts to pull off the mixer on its own.
- Add the chocolate chips.
- Shape dough into golf ball sized scoops and place about 2” apart on a sheet lined with Silpat or parchment paper. I don’t know about you, but with a cookie this large, I can only fit 6 per sheet.
- Create a little well in the middle of each cookie ball and place the marshmallow half. You might have to press down a bit to make sure the marshmallow sticks (but don't flatten the cookie!).
- Bake for 10-12 minutes until golden brown and the marshmallows have melted and started toasting. The cookies will spread out a bit.
- Cool on baking sheet for a few minutes (With regular chocolate chip cookies, I usually try to wait at least 1 minute, but because of the melted marshmallows, letting them rest on the sheet a little longer wouldn’t hurt.
- I got about 14 large cookies with this recipe. If you go with smaller cookies, you may need to play with the ratio of marshmallow to cookie.
- Transfer to a wire rack to cool completely. Enjoy!