Introduction: Actual S'mores Cookies!
Once upon a time a few weeks ago I was in the mood for s'mores, and also in the mood for cookies. I decided that I wanted both at the same time and thought to myself, "Self, I can't be the only one to think of this, I should google a recipe!"
As suspected I was not the first person to think of this, however, every recipe I saw called for crushed graham crackers instead of making a cookie that tasted like graham crackers. I thought this was a giant cop-out so I set off to create a cookie that is just that, and this is the results of my experiments. Enjoy.
Step 1: All of the Ingredients and Supplies You'll Need!
- 2 Cups Whole Wheat Flour
- 1 Cup All-Purpose Flour
- 3/4 Tsp Baking Soda
- 3/4 Tsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp Cinnamon
- 1 Cup Softened Butter
- 1 Cup Granulated White Sugar
- 1 Cup PACKED Light Brown Sugar
- 2 Eggs
- 2 Tsp Vanilla extract
- 1/4 Cup Honey
- 1 1/2 Cup Mini Marshmallows + more for topping
- 1 1/2 cup Milk Chocolate Chips
- 1 Hershey's Milk Chocolate Bar
- A baking sheet
- Parchment paper
- Something to mix with. This can be a kitchen-aid, electric hand mixer, a whisk, or even a sturdy enough stick if it really comes down to it.
- 2 large mixing bowls, better if one is slightly bigger than the other.
Step 2: Mixing the Ingredients!
Now normally I would break this down into 2 separate steps but if I did that the dry ingredients would be 1/2 a sentence. SO! Here we go.
1) For the dry ingredients, carefully measure out and add to the smaller of your 2 bowls, your whole wheat flour, all-purpose flour, salt, baking powder and baking soda, and cinnamon, and give it a whisk and bam done with that... for now...
2) The wet ingredients is a little more involved, First start with your softened butter. Add it to the larger of your 2 bowls and cream the butter. Basically beat it with your mixer/whisk/stick until the color lightens and the butter is fluffy, for me this took less than a minute.
3) Add your granulated white sugar to the butter and beat that in for another 30 seconds to a minute, or until it's completely incorporated. then add in the light brown sugar and repeat the process.
4) After we've creamed our butter and sugar we can add in the rest of our wet stuff! crack in 2 whole eggs (best to crack these into a separate ramekin or bowl to avoid getting eggshell in your cookies), the vanilla, and honey. Whisk/beat/stir until the mixture comes together completely and we've got a pretty wet and definitely sticky batter ready for our dry mix. Speaking of which!
5) Slowly add and stir in the dry mix from our smaller bowl into the wet mix. I like to go about a cup at a time and mix until nothing is dry anymore, and repeat until all of the dry stuff is part of the wet stuff.
6) Now we add the fun bits! Add in your chocolate chips and mini marshmallows and carefully and slowly mix until everything is evenly distributed.
7) Check your dough! If it's too wet and a tablespoon or 2 of flour. Too dry and and crumbly? Add a splash or 2 of milk!
8) Once that's done go ahead and wrap and chuck the dough in the fridge to chill.
Step 3: The Bake-ening
Now we move on to baking the cookies. First preheat the oven to 375 degrees Fahrenheit. While thats going on now is a good time to clean up the mess you made! Which we all know you made a mess.
After that, grab your handy dandy baking sheet and line it with your parchment paper. Pull the dough from the fridge, resist the urge to eat it right then and there, and using your fingers start rolling golf ball sized balls of dough and placing them onto the parchment paper lined baking sheet, making sure they're at least 2 inches apart because these babies will spread!
Remember those extra marshmallows and that Hershey's bar we saved? We're going to use those nows. Roughly chop the chocolate into chunks and press 1 or 2 chunks into each cookie. Take the marshmallows, rip them in half, and push 1 or 2 halves into each cookie as well!
Once your oven is ready, Slide the tray into the middle rack and set your timer for 8-10 minutes and let it rip! Once that timer ends, carefully remove from the oven and transfer the cookies off of the sheet using the parchment paper to cool down. If you want to be extra fancy, take a kitchen torch or a lighter and brown the marshmallows to give it that right out of the campfire look!
Once cooled, enjoy. You deserve it.
Step 4: Wrapping Up
So that's it, that's the cookie. A little explanation of some of the things. This recipe is a combination of a Graham cracker recipe, and a chocolate chip cookie recipe. The use of whole wheat flour was the next best thing I could find instead of Graham flour, which is what is used to make Graham crackers (shocking, I know).
The use of honey and cinnamon are also inspired by my personal favorite honey grahams, and just kick me in the face with nostalgia in the best way possible. I will note that cinnamon is a monster to be respected and can easily turn your cookie from graham cracker inspired chocolate chip cookie with marshmallows, to "omg is that just cinnamon? all I can taste is cinnamon!" So, ya know, use caution.
Overall these really hit the spot for me, and I hope they will for you too! Give 'em a shot and let me know what you think!
Participated in the
Cookies Speed Challenge