S’more Cookies

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.”  – Rachel

 
Cream 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. 

    
     
        

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on May 24, 2011, in Cookies and tagged , , , . Bookmark the permalink. 3 Comments.

  1. I think using the hersheys chocolate specifically and the marshmallows allowed the flavor of the graham to be more pronounced. Turned these into smore cookies with marshmallows and chocolate chips. Turned these into smore cookies with marshmallows and chocolate chips.

  2. Madison Terroni

    Merhaba from Turkey, I was trying to make these in Istanbul but other than tricky metric conversions I was having trouble finding gram crackers 😦 Is it still well to make these without the gram and I was going to make some white chocolate smore’s let me know if you have any advice

    • Madison, Do they have graham cereal (I forget what it is called – little squares of graham?) If so, add those to the dough with your white choc. into your batter. Good luck!

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