While I should be including recipes for my Black Eyed Peas or cabbage I made for New Years, I am giving you cookies instead. Over this holiday, my entire family was sick at one point or another. None of the recipes I wanted to make were made on time, and plans were constantly changing.
I am really thinking that I will NOT get the flu shot next year!
Flying all the way to California to see my newest little nephews was supposed to be heartwarming, and I ended up feeling even worse than usual when it was time to say goodbye because I felt so awful that I had to leave my sick family behind!
We actually had planned to do a little cookout in the beautiful California weather and roast S’mores after dinner, but with everyone sick, we spent most of the time with sweatshirts and Kleenex boxes, huddled under blankets.
So I bring you, S’mores cookies. The best way to bring s’mores indoors.
I might also add I am a fan of constructing s’mores in the microwave for an easy 30 second treat, but nonetheless, fresh baked cookies make everyone feel just a little better.
This recipe is from Bob’s Red Mill, and they have graciously donated supplies for me to experiment with their recipes. A few additional recipes will be will be coming soon, and I definitely have begun the search for more.
Not only does Bob’s Red Mill provide high quality, and sometimes hard to find ingredients, they use eco-friendly packaging, even shipping my product with biodegradable peanuts.
If that doesn’t sing to my heart, I don’t know what else does. Oh yeah, s’mores.
So, in light of cold weather and crazy amounts of germs flying around everywhere, stay inside and bake these cookies!
After creaming the butter and sugars, add in half regular flour and half graham flour.
(Here’s an affiliate link: Bob’s Red Mill Organic Graham Flour — 24 oz)
Add in your chocolate chips and use your cookie scoop to perfectly portion out cookie balls!
(Here’s my favorite cookie scoop: Cookie Dough Scoop with Push Button (Orange))
Take the cookies out after about 7 minutes; they will be under baked.
Press 4 or 5 marshmallows into the top, and place them back in the oven for another 2-3 minutes.
See that spot to the left? I taste tested one for you.
G – double O – D, GOOD!
I’ve tried s’mores bars and the gambit, and these are my fave!!! Maybe it’s because nothing beats fresh baked cookies in my mind….
~ Peace, Love, and S’more Y’all!
Yield: 2 dozen
3/4 cup softened Butter
1/2 cup Brown Sugar
1/2 cup granulated Sugar
1 tsp Vanilla Extract
1/2 cup + 2 Tb Unbleached White Flour
1/2 cup + 2 Tb Bob's Red Mill Graham Flour
1 cup Graham Cracker Crumbs
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 oz Chocolate Chunks
3 cups Mini Marshmallows
1. Preheat oven to 375°F.
2. In a large bowl blend 3/4 cup of softened butter with 1/2 a cup of brown sugar and 1/2 a cup of granulated sugar.
3. Once the sugars and butter are creamed together, add 1 egg and 1 teaspoon of vanilla extract.
4. Add 1 1/4 cups of flour. Use half flour and half Bob's Red Mill Graham Flour. The graham flour gives the cookies that graham cracker texture we all love when we eat s'mores!
5. Add 1 cup of graham cracker crumbs.
6. Add 1/2 a teaspoon of baking soda and 1/2 a teaspoon of salt and blend everything together well.
7. Add a 12 oz bag of chocolate chunks to the batter and fold them in.
8. Spoon the batter into 1 inch balls and spread them evenly on a cookie sheet. The batter does spread a little bit, so be sure to give them some space.
9. Bake them for approximately 7 minutes and pull them out of the oven. They will not be done baking yet!
10. Press 4 or 5 mini marshmallows into the top of each cookie and put them back in the oven. Bake for an additional 2 to 3 minutes, or until marshmallows are golden.