S’mores are great to make around bonfires, in front of fireplaces, or just over the stove. I’m pretty sure they’re the only reason people go camping.
You can’t make a much better combination than gooey marshmallow, melted chocolate, and graham crackers.
But, lets face it, S’mores are kind of a pain.
The sticky marshmallow gets everywhere, chocolate drips on your face and clothes, and graham crackers will never break along that perforated line – no matter how careful you are. And that’s IF the marshmallow doesn’t burn or fall into the fire.
BUT! Now you can have S’mores anywhere! These cookies travel extremely well, they store for days, and they are AWESOME crunched up and sprinkled on ice cream.
Task 1: Ingredients
For the cookies, you will need:
– 3/4 c. butter – softened
– 1/2 c. white sugar
– 1/2 c. brown sugar, packed
– 1 egg
– 1 tsp vanilla extract
– 1 1/4 c. all purpose flour
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1 c. graham cracker crumbs
– 1 c. mini semi-sweet chocolate chips
– half of 1 (3oz) container marshmallow bits (these are usually on the shelf by hot chocolate)
You will also need parchment paper or baking spray
Task 2: Cookie Base
Cream together your softened butter, white sugar, and brown sugar.
Once that’s fully blended, add in your egg and vanilla extract.
In a separate bowl, combine the flour, salt, and baking soda.
Add the flour mixture to the butter mixture. Mix until smooth.
Task 3: Now for the good stuff
If you have whole graham crackers like I did, crunch them into a food processor and mix until you have nice, small, crumbs.
Add 1 c. of crumbs into the cookie base and blend together well.
After the dough is even again, mix in your mini chocolate chips and marshmallow bits. You’ll probably have to do this part by hand.
Task 4: Baking!
I used a cookie scoop so that mine were even, but it’s not necessary
(okay, so it’s “technically” an ice cream scoop – but I like big cookies, and I cannot lie)
Let the dough chill some while the oven preheats (chilling the dough helps the cookies not spread as much and helps the cookies brown more evenly)
Preheat your oven to 375°F
You’ll either need to grease your cookie sheets, or line them with parchment paper. I think parchment paper is much easier for this!
Bake your cookies for 8-10 minutes, or until they turn light brown. After removing the cookies from the oven, let them rest on the cookie sheets for 5 minutes. These might not look completely baked when they come out of the oven, but they will set up as they rest!
After resting, transfer them to a wire rack to cool. Or just eat them directly off the cookie sheet.
I kept these in a zip lock bag, and they were fine from day 1, until the last cookie was eaten on day 5.
cookies – The best S’MORES Cookies, in category: food