S’mores Cookies
I’ve had these cookies starred in my Google Reader for quite some time now. I knew I wanted to make them once I got the idea to do a week of smores recipes. These cookies taste just like smores and are so cute with the little chunks of Hershey bars and mini marshmallows poking out all over the place.
I’m not a huge fan of thin cookies, but these sure were tasty. And ooey and gooey just like smores you’d make at a campfire.
S'mores Cookies
Yield: ~3 dozen
Ingredients:
1 1/2 cups all purpose flour
1 1/4 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups chocolate chips
1 1/2 cups mini marshmallows
3 Hershey bars, chopped
Directions:
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition.
Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.
Recipe adapted from Sugar Cooking
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmmmm I love one dish cupcakes!
http://www.brisbanebaker.blogspot.com
Those cupcakes look delish! Can you tell me more about the “dipping in ganache” technique? Does the ganache need to be a certain consistency first?
I have seen some maple cheesecake around the blogs, maybe that would be awesome use for the sugar? Or to top maple sugar cookies 🙂
I made a seriously awesome maple mousse cake to go with Christmas dinner this year and it used maple sugar. It was one of the best desserts I’ve ever eaten. The link to the post is: http://joanne-eatswellwithothers.blogspot.com/2010/01/frozen-maple-mousse-pie-with-chocolate.html.
Go Butler!! I think I’m going to use your “go to” cupcake recipe to make some Final Four treats for the office Friday
Wow that maple syrup event looks really cool, I wish I had known about it- it looks like they only do it once a year!
Carly – I dipped the cupcakes in the ganache while it was still very liquidy. I did it a few minutes after making the ganache and then let it set up on the cupcakes. Hope that helps.
Jen, the maple syrup experience sounds like so much fun and I’ve always wanted to do it! I wonder if it’s too late this year.
Those cupcakes look so pretty. Can you tell me what kind of liners you’re using? They stay so nice and bright.
ooo I love sugar houses!!! The tastings are always the best 🙂
Lila, I get the liners online. Here is the link for the colored ones, and I also get brown liners as well.
The cupcakes look beautiful and festive!! I love real maple syrup!
I should have a birthday more often. So good…