I don’t know about all of you, but when the weather turns warm and the nights are perfect for sitting outside around a campfire, I desperately want semi-burnt marshmallows with chocolate sandwiched between some graham crackers! Too bad for me, because I haven’t had the chance to sit around a campfire yet this summer (soon, though!). So what’s a girl to do when she’s craving s’mores but there’s no campfire to be found? Make them into a baked good, of course!
After a quick recipe search, I found a number of variations on s’mores baked goods, and ultimately loved the presentation of these cookies. Looking at them, you know what they’re supposed to be imitating. I was expecting them to taste like a chocolate chip cookie with some marshmallows and chocolate bars on top, but the graham cracker crumbs in the dough definitely stood out. It was like I was eating a s’more!
These cookies weren’t made without some problems. The first batch that came out looked nothing like the one in the pictures from the recipe source. They were flat and while they still tasted good (says the brave taste testers who tried them) I wasn’t happy with how they looked:
I probably broke a few baking rules by doing this, but I actually added another 1/2 cup of flour to the dough. I’ve never done this before and was a little unsure of what would happen but the following batches actually turned out how I wanted them to. The recipe below includes the extra 1/2 cup that I added.
While I won’t be completely satisfied until I can char my own marshmallows and eat the real thing, these definitely did the trick of holding me over until then. They are a fun change from regular chocolate chip cookies and perfect for the summer. Everyone that I shared these with were surprised at how much they tasted like s’mores and my dad said “These are really good!” about 10 times (and he was even eating the flat ones).
adapted from Baked Perfection
2 cups all purpose flour
1 cups graham cracker crumbs
1 tsp baking soda
1 tsp salt
dash of cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 1/2 cups mini marshmallows
3 Hershey’s bars, chopped
Preheat oven to 350 degrees F.
In medium bowl, combine flour, graham cracker crumbs, baking soda, salt, and cinnamon. Stir to completely mix.
In separate, larger bowl, beat together butter, sugars, and vanilla until creamy. Add eggs, one at a time, scraping the bowl after each addition. Slowly add flour and graham cracker mixture, beating until combined. Stir in chocolate chips.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake 8 minutes. Remove cookie sheet from oven, and press 3-4 marshmallows and 2-3 pieces of chopped chocolate onto each cookie. Return pan to oven and finish cooking, 3-4 minutes longer. Let cookies cool 5 minutes on pan, then transfer to cooling rack to completely cool.
This made about 40 cookies, including the flat ones.