Wednesday, July 15, 2020

At Home: S'mores Cookies

When the pandemic hit and it was clear that we'd be spending more time at home, we took our refunds from canceled trips and invested it in renovating our backyard space.  We got new patio furniture with a pergola and a gas fire pit.  It's been a nice spot to work from home during the week and to lay out and read on the weekends.  One night, we went outside and made s'mores over the fire pit - you know the classic treat made by roasting marshmallows over a campfire, and then smooshing the melted marshmallow between chocolate and graham crackers, to make a gooey sweet sandwich that you just want "some more" of.  Well, now that the summer heat wave has arrived in DC, it feels too swampy outside and I still had s'mores ingredients leftover that I found would be great to make into a cookie.  Follow this recipe for S'mores Cookies here on What Micky Eats...At Home.

S'mores Cookies (Adapted from Preppy Kitchen) - Makes 24
  • 1¼ cup flour
  • ½ teasp baking powder
  • ½ teasp baking soda
  • ¼ teasp salt
  • ¾ cup semisweet chocolate chips and/or Hershey's Chocolate bar chopped up
  • ½ cup unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg
  • 1 teasp vanilla extract
  • 1 cup marshmallows, chopped into mini pieces
  • 4 graham crackers, chopped
  • corn starch for dusting the marshmallows (optional)

- Combine the flour, salt, baking powder, and baking soda in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes.
- Add in egg and vanilla and mix until combined.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Scrape the bowl down and mix once more.
- Reserve a handful of the torn marshmallows* and chocolate set aside.
- Add the remaining marshmallows, chocolate chips, and graham crackers to the dough and mix on low until just combined.   *I used corn starch to coat the sticky edges of the marshmallow to help prevent clumping.
- Refrigerate dough for an hour or more. DO NOT SKIP CHILL TIME.
- Heat oven to 350° F.
- Portion out roughly two tablespoon sized pieces of dough.
- Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake for 10 minutes then top the cookies with the reserved marshmallow and chocolate pieces.
- Return to the oven for 2-3 minutes to finish baking.
- If some cookies had a blowout because of a few too many marshmallows to you can shape them back together with a round cookie cutter or a knife as soon as they come out of the oven.
- Cookies will be soft; leave on pan to cool completely.



Do you like s'mores?  See my Instagram post below from our backyard s'mores party. These cookies were pretty easy to make, and I love that I was able to use up the jumbo marshmallows we bought.  I was worried they wouldn't have the same burnt flavor as the campfire can give, but since the sugars from the marshmallows tend to ooze out easily, some of it caramelized so dark that it did give that subtle burnt sugar taste and it was so good!  Serve these cookies with vanilla ice cream for an extra special treat!

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