Posted by bakingway
Today, Rachel writes about a new recipe which has been floating all over the internet – S’more Cookies. In this case, the cookie dough is baked directly on top of the graham cracker. There are a hundred more ways to make cookies with this famous combination – who knows who even thought of it any more? You’ll see that Rachel made a couple of changes herself.
“To me, the word S’more promises rich chocolaty goodness combined with gooey marshmallows all jumbled up on top of a crisp graham cracker. I think campfire, warmth and sweetness.
I tried this recipe, and while it was certainly an easy one, there is one change I would make. I would omit the cinnamon so that when you bite into the cookie your senses aren’t thrown off by the aroma of cinnamon. And since cinnamon isn’t a traditional component of S’mores, it would be easy to omit. The graham cracker actually stayed crisp – which was great. I did try to add broken pieces of the graham cracker to the cookie batter itself but it didn’t work because the cookie needs the cracker on the bottom to give it stability.
For simplicity sake, I combined the marshmallows and chocolate bar chunks in the batter instead of adding them in the middle of baking. Overall, this cookie wasn’t one of my favorites, but worth trying for a kids party or to quickly satisfy a S’more craving – without the campfire.” – RachelCream until light and fluffy: 3/4 cup Butter (1-1/2 sticks) room temperature 1 cup Brown sugar 1/2 cup Sugar Stir in to above: 2 Eggs, room temperature 1 tsp. Vanilla Extract Combine dry ingredients and add to above. Mix well: 2-½ cups AP Flour 1 tsp. Baking Soda 1/2 tsp. Salt 1 tsp. Cinnamon (OPTIONAL)
Stir in: 1 cup mini Marshmallows 3 Hershey’s bars, broken into pieces (I used Hershey’s dark choc.)
Graham crackers, broken into squares
Lay out graham crackers side by side on parchment lined cookie sheets. Place one scoop or ball of dough in the center of each graham half. Bake in 375 degree oven for 12-14 minutes.