S’mores Cookies

S'mores cookies

 

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.

S’mores cookies

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 eggs
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

Directions:

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.

Source:  Two Peas and Their Pod; originally from Baked Perfection

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.

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Peanut Butter Brownies Stuffed With Milk Chocolate

I finally got tired of looking at cookbooks and food magazines half neatly organized and half piled haphazardly on my bookshelves.  My sister in law was nice enough to organize them for me while I was on bed rest with my son, Alex, last year.  But, I got a bunch of new cookbooks and magazines and I totally screwed it up.  So, I decided to take on the big project of reorganizing my cookbooks by category so I could get them off the floor, my dresser, in my car, behind the couch, and wherever else they were and onto the shelves where they belong.  Now I can easily find a particular book I am looking for and bonus- I found a bunch of cookbooks that I kind of forgot I had.  Yay for new recipes!  One of those books was Fearless Baking by Elinor Klivans and while flipping through it I found a recipe for bars described as an inside out peanut butter cup.  Umm…sold!  The recipe calls for you to make a simple peanut butter cookie batter, spread part of it into a pan, cover it with broken milk chocolate bars and spread it with the remaining peanut butter batter.  So, here is another easy recipe that requires no fancy kitchen gadgets- only a spatula.  I don’t know about you, but peanut butter and chocolate is a combination I never grow tired of.  If you love brownies and you love peanut butter cups, you have to know the combination of the two has to be fabulous.  You’re still not sure?  There is only one way to find out…  😀

Peanut Butter Brownies Stuffed With Milk Chocolate

Yield: a 9 x9 pan or 7 x 11 pan of brownies

1 cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) very soft unsalted butter
1 cup smooth peanut butter, room temperature
½ cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
6 ounces milk chocolate, such as Lindt or Dove Bar, broken into about ½” pieces (I used Callebaut)

Position the oven rack in the middle and preheat the oven to 325˚F. Butter the bottom and sides of a 9 inch square or 11 x 7 baking pan.  (I lined the pan with foil first, then sprayed it with Pam)

Sift the flour, baking powder and salt onto a piece of wax paper or into a small bowl.  Set aside.

Put the butter and peanut butter in a large bowl and stir with a large spoon until they are blended together. You may see a few specks of butter- that’s okay.  Stir in the brown sugar and granulated sugar, mixing until they are incorporated and there is no loose sugar. Stirring vigorously, beat in the eggs and vanilla until the mixture looks smooth. Add the flour mixture and stir just until it is incorporated and there is no loose flour. Spread about two thirds of the batter into the pan, spreading it evenly with a thin metal spatula or a nonsharp table knife. Scatter the milk chocolate pieces evenly over the batter. Drop spoonfuls of the remaining batter over the milk chocolate, using a rubber spatula to scrape all of the batter from the bowl. Use a thin metal spatula or the table knife to spread the batter evenly over the chocolate. Be patient and spread carefully, this is harder than it looks 😀  The chocolate will be covered, but may show through the batter.

Bake for about 35 minutes until the top feels firm when gently touched and the edges are light brown. Inserting a toothpick as a test doesn’t work because the warm milk chocolate clings to the toothpick. Cool the brownies thoroughly in the pan for about 1 hour. Cut the brownies into pieces and use a thin metal spatula to remove them from the pan. Wrap individual brownies in plastic wrap and store at room temperature up to 3 days.

Individual brownies can be wrapped in plastic wrap then heavy aluminum foil and stored in the freezer for up to 3 months. Defrost the wrapped brownies as needed.

Source: Fearless Baking: Over 100 Recipes That Anyone Can Make

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