September 6th, 2011
First I have to start out with a big HAPPY BIRTHDAY!!! To Pia.
I cannot believe that she is 4 years old. It feels like just yesterday she was just a little baby.
And now she is such a big girl, and off to school.
I made these cookies for her school lunches last week because I am a “cool” mom. At least that’s what I keep telling myself ☺
I also made these Smore cookies because I had the delight and honor of creating a piece for CNN’s Eatocracy 5@5. Cool! huh?
I put together a piece for them about enjoying Smores in unique ways. There are 5 recipes for reinvented smores, and one of them is the recipe for these smores cookies.
Looking for cheap thrills? This is the cookie for you.
You take a basic chewy chocolate chip cookie dough, and with the addition of “mini-marshmallows” to the batter, they turn out surprisingly light, almost like a meringue.
It is the dark chocolate chunks and the buttery graham cracker crumbs on top that drive the “Smores” flavors home.
They may be ugly, but they sure do taste good.
Smores Cookies, makes 2 dozen large cookies
-1 cup salted butter, softened
-1 ½ cups white sugar
-2 tsp vanilla
-2 ¼ cups flour
-1 tsp baking soda
-1 tsp salt
-1 bag chocolate chunks
-2 cups mini marshmallows
-2 graham cracker rectangles, crushed into crumbs
-1 Tbs butter, melted
1)Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
2)In a mixing bowl, cream together the butter and sugar until creamy.
3)Add the vanilla and the eggs and beat until creamy
4)Meanwhile mix the dry ingredients together in a separate bowl.
5)Add the dry ingredients to the mixing bowl and stir until you have a thick cookie dough.
6)Add the chocolate chunks and the marshmallows and mix well.
7)Scoop the cookies onto the sheetpans, no more than 6-8 cookies on a pan (depending on pan size), they spread to almost double their size!
8)In a small bowl, mix the graham cracker crumbs and the melted butter.
9) Using a teaspoon, make a well in the top of each scoop of cookie dough and fill it with a teaspoon of the graham cracker crumbs.
10)Bake at 350 for about 15 minutes. (When you take the cookies out they should be pretty golden and crispy).
11) Let them cool on the baking sheet for a few minutes before you transfer them to cooling racks.