The Ultimate S'more Cookies

Posted on May 03 2019

The Ultimate S'more Cookies

This is the first in a series of summer recipes over the next few weeks.  And why not start with Dessert!!  S'mores over a campfire isn't always an option so this will be a great way to get those S'mores even on a rainy day.  These cookies are oh so good!!

Quantity: 2 dozen
Oven:  Preheat to 350 degrees
Ankarsrum Mixer with Stainless bowl, roller and scraper
        *** These could also be made with the clear bowl and cookie whips but to be honest I almost exclusively use the roller and scraper with better results for all cookies.

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 cup coarsely chopped graham crackers
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter (softened)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup chocolate chips
  • 64 mini marshmallows
  • chunked chocolate (I use 2 full size Mars Bars)

Mix together the butter and both sugars in your bowl with speed dial at about 3 o'clock.  Once blended a bit, higher speed with dial at about 6 o'clock helps if the butter is not really soft.  Once well mixed add the eggs and vanilla, again mix for a minute at that same speed till light and fluffy. Slow down the speed to about 2 o'clock and add the baking powder, salt and flour.  Now add the marshmallows, grahams, chocolate and the bar.  Blend real slow till everything is well blended. If your grahams are pretty large they may stop the roller from going around so you will have to assist it a bit.

    

 Shape into small balls and try to make sure the marshmallows are covered in dough, this helps to keep them from spreading when you bake them. Flatten slightly and place on parchment lined cookie sheets about 2 inches apart. (Parchment paper makes cleanup much easier with these). Allow to cool for a few minutes in the pan and then transfer to a cooling rack. Enjoy!

I always make a double batch as these freeze really well,  do not thaw in a microwave the goodies will melt out.

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   Check back in a week or so for the next recipe in our summer series. 

 

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