Not a member yet? Register now and get started.

lock and key

Sign in to your account.

Account Login

Forgot your password?

Summer in Food Form & a Recipe for S’Mores Cookies

Fact: s’mores are summertime in the form of food.

S'Mores Cookies
They’re warm and ooey gooey… and they make it completely okay to have chocolate all over your face while licking sticky roasted marshmallows off your fingers.

S'Mores Cookies
I must confess, however, that I’m not a seasoned s’mores pro. The first time I ever had one of these tasty treats was last summer, right before a few of my favourite people moved across the country. We spent the evening in my parent’s backyard, lying on blankets on the grass while the sun was still out – snuggling under those blankets long after it went down. I don’t know if I love s’mores for the taste of them, or perhaps for the feeling they inspire; the joy that goes along with long summer nights, getting all warm and toasty around a campfire, and of course, the giggle-fits that occur while trying to pull marshmallow out of eachother’s hair….

S'Mores Time!
The only problem, however, is that it’s not always possible to sit down around a campfire whenever the mood hits {especially in an apartment. Surely that’s a fire hazard…}. What you can do at any time is bake up a batch of these S’mores Cookies. The chocolate chip cookie base is infused with the familiar taste of graham crackers, and then topped with soft marshmallows, which are toasted to a caramel brown colour to finish.

Just try not to get the marshmallow in your hair.

S’Mores Cookies
Makes 20

1/3 cup butter, at room temperature
¾ cup granulated sugar
1 tablespoon molasses
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon sea salt
2 teaspoons cornstarch
1 teaspoon baking powder
¼ cup graham cracker crumbs
1 cup chocolate chips
10 large marshmallows, cut in half, horizontally

1. Preheat oven to 375 degrees Fahrenheit and line 2 cookie sheets with parchment.

2. Combine butter, sugar, and molasses in a large bowl. With an electric mixer, beat the mixture on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat on low-medium just until the mixture is smooth.

3. In a medium bowl, whisk flour, salt, cornstarch, baking powder, and graham cracker crumbs. Add the contents of this bowl to the butter-sugar mixture and mix just until combined; stir in the chocolate chips.

4. Using your hands, make 20 balls of dough the size of golf balls. Distribute them evenly (leaving at least 2 inches between each one) on the two parchment-lined cookie sheets. Flatten them to half their height with the bottom of a glass and bake for 10 minutes in the preheated oven (rotating sheets half way through baking).

5. Remove baking sheets from the oven and top each cookie with a marshmallow half. Press down gently, and then return the cookies to the oven (one sheet at a time) for 1-2 minutes, or until marshmallows are golden brown. Cool completely before storing in an airtight container for up to 5 days.

  1. Diana @ Mood Your Food05-03-12

    These are such a great idea for apartment s’mores!!

Leave a Reply