When I was a kid, I had the greatest time being a Brownie and then a Girl Scout. Now that my daughter Sammie is also a Brownie, I sometimes find myself thinking back to those days. One thing I loved about being a Girl Scout was camping. Okay, so not in a tent in the grass but in a cabin on a cot, cooking our food by campfire, hiking, and horseback riding. That’s roughing it, right? At least kind of? A few things immediately come to mind from my Girl Scout days: one is sharing all those experiences with one of my best friends, Sara, and roasting marshmallows by campfire with sing alongs and ghost stories. What kind of Girl Scout would one be without a love for s’mores? Well, I do know one who doesn’t. My daughter. She just doesn’t like graham crackers, nor does my oldest son. When they go camping with my husband ( I “volunteer” to stay home with our 3 year old son), they have roasted marshmallows on fudge striped cookies. But, I just adore this flavor combination, so I had to find a way my kids could enjoy it too. A couple years ago, I found these s’mores cookies and I’ve made them several times since. They are so delicious, but they somehow got lost in all the other baking I do. The base is essentially the same as that of a regular chocolate chip cookie, but you replace some flour with graham cracker crumbs. In the last few minutes of baking, you press a few marshmallows and some Hershey chocolate bar pieces into the top of the cookie. They are then finished in the oven until the marshmallows are gooey and the chocolate is melted just enough to stick. In the end, you get a fun cookie totally tasting like smore’s that I just know your kids, or the kid in you, will love.
Yield: Recipe says 4 dozen, I got 26 but made mine quite a bit larger.
1 3/4 cups all purpose flour + 1/2 tsp cornstarch
1 cup graham cracker crumbs I bought mine as crumbs but you can process some graham crackers until they are crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract I used vanilla bean paste
2 cups miniature chocolate chips I prefer chopped chocolate: 1 cup semi-sweet and 1/2 cup milk chocolate
1 1/2 cups mini marshmallows
2 Hershey milk chocolate bars, chopped I used 4.5 bars
Preheat oven to 375F
Line a cookie sheet with parchment paper or a Silpat
In a medium bowl, whisk together the dry ingredients: flour, cornstarch, graham cracker crumbs, baking soda, and salt.
In the bowl of your KitchenAid, beat together the butter, sugar, brown sugar and vanilla until creamy.
Add the eggs in one at a time and beat well after each addition
Slowly beat in the flour mixture until combined
Stir in the chocolate chips or chunks by hand with a rubber spatula until evenly distributed
Drop by a rounded tablespoon onto the prepared cookie sheet. I used a 1.5 tablespoon ice cream scoop so I got fewer, but larger cookies. I got 9 cookies on a sheet.
Bake for 8 minutes (mine were 9 min) and remove from the oven. They should be underdone.
Press 4 marshmallows and some pieces of Hershey bar into each cookie.
Return the cookie sheet to the oven to bake another 3-4 minutes until almost completely cooked. They will finish cooking on the cookie sheet for about 2-3 minutes. Do not over-bake.
Remove the cookies from the sheet and cool them on a wire rack.
Note: These recipes were exactly the same except for the amount of flour. The original recipe calls for 1.5 cups of flour and the Two Peas recipe calls for 2 cups. I split the difference and used 1 3/4 cup of flour. It turned out perfect for me.