S’mores Cookies
Every time we’re in Missoula, we stop at a bakery on Higgins Street (I think) and get a S’mores Cookie to take to the river and watch the surfers.
Decadent as all get out, I finally decided to develop a recipe of our own so we can enjoy S’mores Cookies while doing EVERYTHING.
And here’s how you can, too.
Sidenote: The wonderful chocolate chip cookie base we use for these is the iconic Nestle Tollhouse recipe, because why would we mess with an already perfect thing.
But we do like to use DARK chocolate chips, because we’re sophisticated.
Or something like that.
here’s what you’ll need
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups dark chocolate chips
graham crackers
here’s what you’ll need to do
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda and salt.
Set aside.
In a larger bowl, mix butter, sugar, brown sugar and vanilla extract until creamy.
Add eggs, mixing well.
Gradually add flour mix until incorporated.
Stir in 1 1/2 cup chocolate chips.
Drop rounded tablespoons of dough on a parchment-lined sheet tray and bake for 7 minutes.
Cookies won’t be fully baked at this point, but close.
Remove tray from the oven and place a marshmallow on top of each cookie.
Put cookies back in the oven and bake for an additional 2 to 3 minutes, or until the marshmallows are slightly melted and golden.
Remove cookies from the oven (again) and press a piece of graham cracker into the melty marshmallow.
In a microwave-safe bowl, melt the other 1/2 cup of dark chocolate chips (in the microwave) for 30 to 60 seconds, or until soft.
Be careful when removing the bowl from the microwave because it’ll be HOT.
Stir the chocolate until smooth and drizzle a bit over each cookie.
Allow to cool, and enjoy!
Good To Know: If it’s too hot in the house and your chocolate drizzle won’t set, go ahead and pop the cookies in your fridge for about 15 minutes - or just enjoy them all melty-like, but be warned - it’ll be quite messy.
But isn’t that how s’mores are actually supposed to be?