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.

Brownie S’mores

Besides my obvious cookbook obsession, I also have a pretty bad cooking magazine obsession as well.  I must subscribe to at least a dozen magazines, even after I recently paired them down.  While I know I could probably get most of the recipes online, I think with all the junk I get, I just really enjoy getting some fun mail that isn’t bills.  It’s probably silly, but I was so happy this morning when I opened the mailbox to see 3 magazines!  Score!  Exciting life I lead I tell you. 😀  Taste of the South magazine is one that I have been getting for several years now.   I always book mark a bunch of recipes in each issue, but then they end up on the shelf, and I forget about them.  I decided to start going through my magazines and at least write down those that really catch my eye, so I don’t miss out on any great recipes.  That is how I came across brownie s’mores.  I thought it was fun to have brownies with a vanilla wafer crust and topped with golden toasted marshmallows. Right from the oven the marshmallows and brownies are the perfect amount of melted gooey deliciousness.  Now that the weather is getting warmer in Chicago, sure I could make some s’mores on the grill one night after we barbecue.  But, here you get 12 perfectly cooked s’mores all at once.  Besides, for some reason, I was never very good at campfire marshmallow cookery.  Most likely because I am not much of a camper.  So, I’ll stick with what I do best.  I’ll take a baked brownie s’more against a plain old graham cracker s’more any day.

Brownie S’mores

Yield: 12 to 16 servings

1 (12-ounce) box vanilla-wafer cookies

2 1/4 cups sugar, divided

3/4 teaspoon kosher salt, divided

1 cup plus 5 tablespoons unsalted butter, melted, divided

5 (1-ounce) squares unsweetened chocolate, melted

1 teaspoon vanilla extract

5 large eggs, at room temperature

1 cup all-purpose flour

1 (16-ounce) bag large marshmallows, each cut in half  (easiest to use kitchen scissors)

2 Hershey Bars  optional

Preheat oven to 350°. Line a (13×9-inch) pan with aluminum foil, letting foil hang over sides of pan. Set aside. In the work bowl of a food processor, pulse together cookies, 1/4 cup sugar, and 1/4 teaspoon salt until mixture is fine. With processor running, slowly add 5 tablespoons melted butter, and continue blending until mixture is well combined. Press crumb mixture firmly into the bottom of prepared pan.

In a large bowl, whisk together remaining 1 cup melted butter and melted chocolate until mixture is well combined. Whisk in remaining 2 cups sugar and vanilla. Add eggs one at a time, whisking constantly, until mixture is smooth and glossy. Whisk in flour and remaining 1/2 teaspoon salt. Pour batter into pan, smoothing top.

Bake until a wooden pick inserted in the center comes out with just crumbs, 30 to 35 minutes. I undercooked mine a bit because I like the gooeyness.  Bake yours longer if you like a more firm brownie texture.  If using, break the Hershey bars into squares and scatter them along the top of the brownie.  Let cool slightly.

Preheat oven to broil. Place marshmallow halves on top of brownies, in rows, as close as possible. Broil until tops of marshmallows are golden brown and puffed, approximately 5 minutes. Let cool slightly before cutting brownies into squares.  But, make sure to cut while still warm. Serve warm.

Source:  Taste of the South Magazine

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