Monday, December 12, 2011

Cake of the Week: S'mores Cookies

We’re long past s’mores season - camping and bar-b-q’s and bonfires will have to wait for the spring. But why is it acceptable to have chestnuts roasting on an open fire in December, while marshmallows have to wait for June?

Well, I can’t wait and you shouldn’t have to either. These cookies are s’mores, winter-style: they have a graham cracker base, chocolate chip cookie dough with mini marshmallows mixed in, and then a Hershey’s chocolate on top. 

No fire, no smoky-smelling clothes, and no bug repellent required. They travel really well, so they’re a good Cookie Exchange contribution. And most importantly, they taste awesome

S’Mores Cookies (adapted from Lovin' From the Oven)

  • 9 tablespoons unsalted butter, softened (The original recipe called for 11 tablespoons butter. If you want your cookies to be more bar-ish, then do that.)
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into square

  1. Cream together the butter and both sugars. Add the eggs and vanilla.
  2. Gradually mix in the dry ingredients: flour, baking soda,  salt and cinnamon.
  3. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
  4. Preheat the oven to 375 degrees. Line baking pans with parchment paper or tin foil. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
  5. Lay out graham crackers side by side on the pans as close as possible (they should be touching). For thicker cookies, use less graham crackers and more dough.

6. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.

7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. 

8. Bake for an additional 10 more minutes or until dough is beginning to turn golden brown at the edges. The foil should make it easy to lift the cookies out of the pan and break them apart. 

Go here for a printable recipe.