S’mores Cookies

You heard (read) right!  While I was in Colorado with the family, I decided to make a new cookie, and I’ve gotta share this recipe!

S’mores Cookies

1/2 c. butter
1/2 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. graham cracker flour (put a package of graham crackers in a food processor and pulse until a fine flour is formed)
3/4 c. all purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 package Ghirardelli 60% chocolate chips
12-15 large marshmallows
2 special dark Hershey’s chocolate bars

So, get your stick of butter and cut it in half.  Allow 1/2 of the stick (1/4 c.) to soften, while you take the other half stick (1/4 c.) of the butter and brown in sautepan, stirring occasionally.  Let the browned butter cool to room temp.

In a large mixing bowl, add the browned butter and cream with the softened butter.  Add both sugars to the butter & whip until fluffy.  Add the eggs, one at a time, and stir.  Stir in vanilla.  Stir in flours, baking soda, and salt.  Allow mixture to sit for 10 minutes while you heat the oven to 375 degrees F, and prepare the pans by lining them with wax paper and spraying with baking spray.Form the cookies into 2″ balls and place at least 3 inches apart on the cookie sheet.  Bake at 375 degrees F, for about 10 minutes, or until golden on the outside.  Remove to wire rack or wax paper to cool about 5 minutes.Then, cut 12-15 large marshmallows in half, and break the 2 bars of chocolate into its smaller bricks.  Place 2 bricks of chocolate and 2 marshmallow halves on top of each cookie.  *Definitely add more or less to your taste here.

 Then turn the oven to Broil setting and turn up the heat to anywhere between 400-500 degrees F.  Place the cookies back on the cookie sheet and broil about 2-3 minutes, or until the marshmallows are beautifully toasted and brown!

 Remove again to the wire rack/wax paper, and allow them to cool at least 5 minutes (if you can wait that long) before tearing into them!

 Don’t forget your glass of milk 😉

P.S.- don’t they look like little toasted buns?  Lol!!

P.P.S.- Browning the butter is a trick to give the cookies an extra extra buttery flavor while cutting the butter in half- a trick I use in lots of baking to cut calories without flavor!

P.P.P.S- I used whole wheat pastry flour in these cookies, which everyone loved, including my grandma!! It added an extra dimension of nuttiness which complemented the nuttiness from the browned butter!  Give it a shot sometime, if you wanna, grandma can’t be wrong  😉

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