It is mid-June and I have already lost count of how many nights we have had bonfires and roasted marshmallows. (Also known as experiencing *bliss*.) There are certain skills involved in toasting your marshmallow to perfection which can rightly be acquired after years of experience. Anticipation of the divine fellowship that the marshmallow will have with the graham cracker and chocolate is sometimes too much to bear. While perfection involves patience, and the aforementioned skill, it is totally worth the wait. S’more season is a wonderful time of year and so fun to enjoy with the kids, as evidenced by this happy customer.
I have to admit that we have even stooped so low as to make them indoors, either using the microwave (gasp!) or the gas burners on the stove (double gasp!). This does not give the same effect as the bonfire but it is passable when the conditions are not conducive to a fire outdoors. So, when I stumbled across a recipe for S’more Cookies, I knew it was an answer to my prayers. (I don’t really pray about s’mores but you understand the elation.) I like the idea of an option that does not involve our microwave blowing something up ten times its normal size or using the gas flame on my stove as a substitute for an old-fashioned bonfire.
If you are experiencing the need for s’mores (and trust me, it is a need) and you would like to try the cookie version, I suggest you do. It does not disappoint. Take a peek at this baby!
I did not have mini-marshmallows (because, um, you can’t roast those teeny, tiny, little things!) so I improvised by cutting the big boys*. I also did not measure out a cup, but used the cut up marshmallows at my discretion.
*Note: By ‘big boys’ I do not mean the large, gigantic, enormous Campfire Marshmallows seen at a store near you. Those babies are some serious marshmallows for serious roasters. I was too afraid to buy them. Could you imagine what they would do in the microwave? *shudders* My friend Beth bravely purchased them recently, and of course, we ate them with delight. So, while I do recommend the super-size marshmallow giants, I do not necessarily recommend them for the cookies. (Envision LOTS of cutting, which is certainly okay but not ideal.)
I also did not measure the chocolate – I just added squares as I saw fit. A chocaholic’s dream.
That is all folks. Just pure, unadulterated s’more bliss. Whether it be the genuine s’more of your childhood, or a make-shift version using modern appliances, or the S’more Cookie – I wish you s’more and s’more!
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup chocolate bar, chopped
1 cup marshmallows
- Preheat oven to 325˚F and line baking sheets with parchment paper.
- Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
- Stir together the flour and salt, then mix them into the batter.
- Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
- Bake for 12-15 minutes, remove from the oven and push in marshmallows and chocolate.
- Bake for 3 more minutes, and cool on a wire rack.