{"id":1182,"date":"2009-07-24T08:14:15","date_gmt":"2009-07-24T14:14:15","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1182"},"modified":"2009-07-24T17:57:54","modified_gmt":"2009-07-24T23:57:54","slug":"smores-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/07\/24\/smores-cookies\/","title":{"rendered":"S’mores Cookies"},"content":{"rendered":"

Oh goodness gracious. \u00a0These cookies were so tasty. \u00a0I decided to make them at the last minute while doing a little pantry cleaning. \u00a0I 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. \u00a0I couldn’t help but think of a s’more. \u00a0I 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.<\/p>\n

\"smorecookie2\"<\/p>\n

I found this recipe on Cookie Madness<\/a>. \u00a0I 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. \u00a0I will try them the way they should be next time, but the ones I made were great anyway. \u00a0I’m curious to see if they could be any better!<\/p>\n

I used Ghiradelli milk chocolate chips in the cookie and on top. \u00a0Next time I will use Hershey’s bars to for a more authentic s’more flavor. \u00a0I also used my graham cracker-like cookies to make crumbs instead of regular honey grahams. \u00a0After the first baking I lightly pressed 5-6 of both the marshmallows and chocolate chips onto each cookie. \u00a0I would bake them a bit longer to brown the marshmallows, maybe 4 minutes or so. \u00a0My cookies were soft, so an extra minute in the oven would probably be a good thing.<\/p>\n

Cookies without extra goodies<\/p>\n

\"smorecookie1\"Cookies WITH<\/em> extra goodies\"smorecookie3\"<\/p>\n

S\u2019mores Cookies<\/strong><\/h2>\n

Makes about 20 large cookies<\/p>\n

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

    Directions<\/h3>\n
      \n
    1. Preheat oven to 350 degrees F (176 C). Line 2 cookie sheets with parchment paper.<\/li>\n
    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.<\/li>\n
    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)<\/li>\n<\/ol>\n