The last time I baked a batch of cookies for the kids our parkas were still hanging from the wall-mounted coat rack by the front door. It seems I make them far more often in the cooler months when they can sit alongside warm mugs of hot cocoa or creamy tea. In summer, though, watermelon and frozen lollies serve as the perfect sweet treat, and cookies are all but forgotten about. Or they were, until I spotted this recipe for s'mores cookies in Wednesday's Globe and Mail.
I tore the recipe from the food section of the paper early in the morning, and the tantalizing image of toasted marshmallows, rich chocolate and crisp graham crackers enveloped in a crispy cake haunted me all day. Even though it was after 9pm by the time I found my way into the kitchen - sheesh, it's hard to get things done during the day with the kids home from school - those cookies were made. And eaten.
The boys have devoured far more than necessary in the last day and I'm told they taste great with a cold glass of milk. I munched on mine while downing a crisp glass of chardonnay, and that combination was pretty tasty, too, I must admit.
I've been struggling to figure out what I'm going to take to a pot-luck lunch in August and now I know. I mean what could be more befitting than s'mores stuffed cookies on a hot August afternoon?
Slightly adapted from The Globe and Mail
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 200g dark or milk chocolate, chopped into pieces
- 13 graham crackers
- 24 large marshmallows
Preheat the oven to 375. Line two large cookie sheets with parchment paper.
In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat together the butter, brown sugar and white sugar until thick and fluffy. Add the eggs, one at a time, and mix until each is completely combined. Scrape down the sides of the bowl with a spatula, add vanilla and beat until well combined.
Turn the mixer to low and stir the flour mixture in; fold in the chocolate chunks.
Place the graham crackers in a freezer bag and crush them into pieces with your hand. Add them into the cookie dough.
Take a heaping tablespoon of the dough and place it on the greased cookie sheets. Repeat with the remaining dough, spacing them a few inches apart to allow for spreading. Flatten the cookies with your fingers and then top with a piece of large marshmallow that has been cut in half (kitchen scissors work well).
Bake the cookies for 8 to 10 minutes. If you are baking more than one tray at a time, switch the top tray with the bottom tray halfway through so that they all bake evenly. They are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker. Transfer to a wire cooling rack.
They will keep in an airtight container at room temp for a week or two and in the freezer for two months.