Oh goodness gracious.  These cookies were so tasty.  I decided to make them at the last minute while doing a little pantry cleaning.  I had a bag af mini marshmallows, 2 half bags of chocolate chips, and some leftover cookies I’d made over the weekend that taste like graham crackers.  I couldn’t help but think of a s’more.  I haven’t had a true campfire s’more in a while, and while this doesn’t quite duplicate the experience of extinguishing a flaming, gooey marshmallow before pressing it on to a few squares of Hershey’s chocolate and a graham cracker, it is a good substitute.

I found this recipe on Cookie Madness.  I had to change a few things in the recipe as it was a last minute decision and I did not feel like going to the store.  I will try them the way they should be next time, but the ones I made were great anyway.  I’m curious to see if they could be any better!

I used Ghiradelli milk chocolate chips in the cookie and on top.  Next time I will use Hershey’s bars to for a more authentic s’more flavor.  I also used my graham cracker-like cookies to make crumbs instead of regular honey grahams.  After the first baking I lightly pressed 5-6 of both the marshmallows and chocolate chips onto each cookie.  I would bake them a bit longer to brown the marshmallows, maybe 4 minutes or so.  My cookies were soft, so an extra minute in the oven would probably be a good thing.

Cookies without extra goodies

Cookies WITH extra goodies

S’mores Cookies

Makes about 20 large cookies

• 6 oz (170 grams) unsalted butter, cool room temperature
• 1/2 cup (96 grams) granulated sugar
• 1/2 cup (100 grams) packed brown sugar
• 1 large egg
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) baking soda
• 1 1/4 cups (160 grams) all-purpose flour
• 1 cup (around 90 grams) graham cracker crumbs
• 1 1/2 cups (265 grams) semi-sweet chocolate (I used milk chocolate)
• 1 cup miniature marshmallows
• 2 Hershey Bars, broken into pieces (I used a few chocolate chips instead)

Directions

1. Preheat oven to 350 degrees F (176 C). Line 2 cookie sheets with parchment paper.
2. Cream butter and both sugars with an electric mixer; beat in egg and vanilla. Beat in salt and baking soda making sure they are well distributed and free of lumps; stir in the flour, followed by graham cracker crumbs. Stir in chocolate chips.
3. Drop dough by heaping tablespoonfuls onto cookie sheets, spacing about 3 inches apart. Bake for 8-9 minutes. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 or 4 more minutes)