Admittedly, I am addicted to s’mores. I eat marshmallows out of the bag, break up pieces of fark chocolate, and occasionally snack on a graham cracker or two. I have zero shame. However, winter brings quite a dilemma – s’mores season is over. In Boston, it’s obviously way too cold for a bonfire, and indoor s’mores are simply no fun. Yes, I have attempted the old microwave-a-marshmallow trick, and no, it’s not particularly tasty. It is a great activity to try if you’re babysitting, though – kids LOVE watching the marshmallow expand to the size of a balloon.
Anyways, I was craving a s’more recently and realized I could probably turn my addiction into a cookie. I did some research and messed around with proportions, creating the perfect solution to my dilemma. A s’mores cookie.
Most of the ingredients are just your standard chocolate chip cookie requirements, with the added twist of mini mallows, crushed up grahams, and some dairy free chocolate chunks. The only real tricky part of the recipe is the braising of the marshmallows – you’ll want them golden brown, just like a perfect s’more. Without further ado, here’s the recipe. Good luck, and let me know what you think!
P.S. If you’re not quite ready to let go of summer, that’s okay. I have just the s’mores solution for you – S’MORES POPS! Check ’em out!
Original Recipe Inspiration Found On: Carl’s Bad Cravings
INGREDIENTS: (made 18 medium cookies, approx.)
- 3/4 cup dairy – free butter (my favorite is SmartBalance)
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups flour
- 1 1/4 cups graham cracker crumbs
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 (large) cup semi-sweet chocolate chips (I used Ghiradelli baking chips!)
- 1 handful mini marshmallows
- Melt butter and stir it into sugars (white and brown.) Then, add in the egg and vanilla. Preheat over to 375F.
- Crush approx. 1/2 clear package of graham crackers (assuming your box came with a few sets of graham crackers). Mix the crumbs with the flour, baking soda, and salt. Add this mixture to the liquids.
- Stir in the chocolate chips. My batter was thick and pretty shiny at this point.
- Place the cookies in the oven at 375F for 6 minutes. Remove them and press the mini marshmallows on top of the undercooked cookies. Then, place them back into the oven for 3-4 minutes. The marshmallows should be golden.
That’s it! Let me know what you think!