When you pair a quintessential summer treat with a portable picnic food, what you’re left with is a snack the entire family will be eager to devour. I’m prepared to enjoy the remainder of summer to its fullest; We’re still firing up the barbecue regularly, grilling corn, eating ice cream and berry crumbles, and infusing s’mores into every dessert imaginable. I’ve made a s’mores sheet cake, s’mores squares, and perhaps the best of the lot: these s’mores cookies.
If you’re wondering what to take to a late summer picnic or potluck, these are the answer. Tuck them into the day-camp lunch box, share them with your favourite toddlers on an afternoon playdate, or turn them into an epic frozen treat by pressing a scoop of vanilla ice cream between two of them. But whatever you do, make them, eat them and share them, and enjoy what’s left of the season.
But s’mores don’t just have to be for summer campfires. Chocolately with golden-brown melty marshmallows, these s’mores cookies are a decadent treat for any time of year.
We’ve slightly adapted this s’mores cookies recipe from the Globe & Mail.
Recipe: S’mores Cookies
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tsp vanilla
- 200 g dark or milk chocolate, chopped into pieces
- 13 graham crackers
- 24 large marshmallows
Prep and Cook
- Preheat the oven to 375°F.
Line two large cookie sheets with parchment paper.
- In a medium mixing bowl, whisk together flour, baking soda, and salt.
- 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 8–10 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.