Ahhh, the S'more. Ooey, gooey, chocolately, melty, crunchy and creamy. How did something so simple become something that is just freakin' delicious?! ha. I don't know about you but when I think Summer Desserts, one of the things that pops into my mind is a S'more. Heck, we even had some S'mores at My 20th Birthday.
The idea of roasting marshmallows over an open flame to get that even golden brown color and a hint of smokiness and to put it into a "Graham Cracker Sandwich" with Hershey's Milk Chocolate, it simply brings out the kid in me. These kind of "S'mores making" events just scream "Summer Nights" to me.
We all know that when you make S'mores, you need to buy a little extra supplies, just in case. Today was no different. Having leftover Graham Crackers, Marshmallows and Hershey's Chocolate, it was time to reinvent the S'more; it was finally time to take a stab out of S'mores cookies.
-Biggest tip is to use the original recipe from Make and Bake. I didn't and my dough came out extremely wet. I noticed that the conversions between the original and the one from Baked Perfection were not right at all which I believe had led to the wet dough. There was not enough flour and graham cracker crumbs and too much egg and baking soda. I say follow the original recipe.
-I ran into the problem with this dough being extremely wet. In doing so I had to use an additional 1/4 cup of flour but the dough was still wet.
Taste: Exactly like a S'more. Nuttyness from the graham crackers, chocolaty goodness from the Hershey's Chocolate and a gooeyness from the Marshmallows on top.
Texture: The cookie became extremely flat. It did have a nice chew to it but it tended to fall apart even after resting on the cookie sheet for 10 min.
Recipe from Baked Perfection who adapted from Make and Bake
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.
Makes approximately 4 dozen cookies.