Over last weekend, I finally got around to baking a recipe I had several variations for – the s’more cookie. Doesn’t that sound magical? Apparently I agreed because like my other Sunday cooking experiment (curry), I had a lot of recipes for making some cookie-like s’more dessert. The one I chose to go with came out more like s’more bars really and perhaps tasted a bit too cinnamon-y for my tastes at the end of the day but they were still tasty!
11 Tbsp unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
(optional) 1 teaspoon cinnamon (I included this; I would suggest leaving it out unless you really love cinnamon)
2 ½ cups flour
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
2 1/2 packages graham crackers, broken into squares
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I waited the hour and everything seemed to go fine)
- Preheat the oven to 375 degrees. Line baking pans with parchment paper. (I did two batches, one on a large cookie sheet and the other in a cake pan since I don’t have a ton of baking pans lying around. These did seem to cook a bit faster and better on the cookie sheet)
- Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to add or remove graham crackers according to how much dough you have. I used about 2 1/2 packages worth of graham crackers over two pans.
- Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
- Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. I used the bar’s natural breaks for the bite sized pieces. If you wanted less chocolate, you could break those in half as well.
- Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown.
- Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife (VERY IMPORTANT – cutting this when they are still hot is not a good idea and once cool, they’re quite solid so the shard knife will make your life so much easier.
Made 2 1/2 dozen for me! Original recipe said up to 3 dozen could be made with the amount of dough depending on how much dough you heap on each graham cracker.