Gourmet S’more Cookies
We went to Hocking Hills in Southeastern Ohio this last weekend for a camping and trail trip. It is a beautiful place to go for hiking. Of course at the campfire in the evening we would make s’mores to enjoy for dessert. This treat is so tasty you actually have to fight the raccoons for it. We luckily got our marshmallows back after they were rudely stolen from our picnic table.
The s’mores did remind me that we had promised a great recipe for gourmet s’more cookies that you can enjoy anytime without the need of a fire. The s’more combination is everywhere from ice cream to cupcakes. So it is obviously the way to go this summer.
The Ingredients
Preheat oven to 375 degrees
Bowl One:
- 1 ¾ cups flour
- 1 cup completely smashed graham crackers
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Bowl Two:
- 2 sticks butter
- 1 large egg
- 1 teaspoon vanilla extract
Toppings:
- 1 Ghirardelli Milk Chocolate Bar
- Miniature Marshmallows
The Directions
1. Start by putting one sleeve of graham crackers in your stand mixer bowl and smashing them to sand like consistency with the flat paddle. You might want to use your splash guard, and use only the low setting for about 2-3 minutes. Then in another bowl combine all your bowl one ingredients. For the graham crackers, separate out 1 cup and keep the rest for later.
2.Now in your empty mixer stand bowl combine the bowl two ingredients and mix on a medium high setting until blended.
3. Slowly pour the bowl one ingredients into bowl two while keeping the mixer on a low setting. This will combine the wet and dry ingredients.
4. Take a smaller ice cream scooper and section the dough and make a ball. Then roll the ball in the remaining graham crackers for that extra zing of taste.
5. Add the balls to the cookie sheet and use a fork to slightly smash them down sort of like peanut butter cookies. Cook for 7-9 minutes. While cookies are in the oven take your chocolate bar and section it off into pieces and cut each piece into about 8 slices.
6. Remove cookies from the oven and add toppings- tear the marshmallows to the best size as you add them to the top. Replace in the oven for 3-5 more minutes – Remove and enjoy.
After eating these cookies, I believe I enjoy a good s’more cookie just as much as the original treat. They are very yummy with a cool glass of milk. Of course the campfire aspect is the part that makes the s’more so special, but the cookie is not quite so messy.
- Preheat oven to 375 degrees
- 1 ¾ cups flour
- 1 cup completely smashed graham crackers
- ¼ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 sticks butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Ghirardelli Milk Chocolate Bar
- Miniature Marshmallows
- Start by putting one sleeve of graham crackers in your stand mixer bowl and smashing them to sand like consistency with the flat paddle. You might want to use your splash guard, and use only the low setting for about 2-3 minutes. Then in another bowl combine all your bowl one ingredients. For the graham crackers, separate out 1 cup and keep the rest for later.
- Now in your empty mixer stand bowl combine the bowl two ingredients and mix on a medium high setting until blended.
- Slowly pour the bowl one ingredients into bowl two while keeping the mixer on a low setting. This will combine the wet and dry ingredients.
- Take a smaller ice cream scooper and section the dough and make a ball. Then roll the ball in the remaining graham crackers for that extra zing of taste.
- Add the balls to the cookie sheet and use a fork to slightly smash them down sort of like peanut butter cookies. Cook for 7-9 minutes. While cookies are in the oven take your chocolate bar and section it off into pieces and cut each piece into about 8 slices.
- Remove cookies from the oven and add toppings- tear the marshmallows to the best size as you add them to the top. Replace in the oven for 3-5 more minutes – Remove and enjoy.
