It seems that my offer went over well with Mother Nature…even though it’s still on the chilly side out there, there’s been no more snow to speak of, and for that I am very thankful. Now, we can get back to all things spring…and even a little bit of summer. My friend Shelly over at Cookies & Cups has been doing a S’mores Week on her blog all week, so I’ve been dreaming about going camping and one of my favorite parts, sitting around the campfire talking and making s’mores. Since I was really craving cookies one night this week, I decided to take that inspiration and whip up a batch of s’mores cookies. Not only are these cookies fun to make when you want a little taste of summer, but I’m thinking about making them for our next camping trip since I think they’d make a great portable snack to take on a walk or hike. Hope you enjoy the cookies, and if you’re looking for more s’more-inspired desserts, head on over to Shelly’s blog!
- 1 stick butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup graham cracker crumbs or crushed graham cereal
- 1 cup chocolate chips
- 2 cups mini marshmallows
- 6 ounces semisweet chocolate, melted
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a large mixing bowl, cream together the butter and sugars until pale and fluffy.
Add in the egg and vanilla, and beat an additional 1-2 minutes.
In a medium mixing bowl, whisk together the flour, baking powder, salt, and graham cracker or cereal crumbs.
Add the dry ingredients gradually to the wet ingredients, and mix on low speed until the dough comes together. Stir in the chocolate and marshmallows.
Since the marshmallows can be a little hard to incorporate into the batter, use your hands to form the dough into 1 1/2 tablespoon-sized balls, and then place them on the prepared sheet. Update: One of my readers commented that they had a problem with the marshmallows melting out of the cookies and making them stick to the parchment, which I saw in a few of my cookies as well – and I’ve decided the best way to combat this is to stuff the marshmallows into the center of the cookie dough balls. That way you get a nice, melty marshmallow center, and the cookie stays intact.
Bake 10-12 minutes or until golden brown. Some of them might be a little lumpy from the marshmallows, and that’s okay.
Once the cookies are cool, dip the bottoms in the melted chocolate. Let sit upside-down until the chocolate firms up. Makes about 2 1/2 dozen cookies.
Want more s’mores? Don’t forget to check out the lovely mini s’mores whoopie pies by Liz of Little Bitty Bakes and gooey red velvet s’mores bars by Jessica of How Sweet It Is, which they made for me while I was on vacation on San Diego – they’re both too fabulous for words!