Almost a year ago, I was trying to come up with a fun idea of something to do with a bag of marshmallows that I was in the back of my cabinet for *just a little too long*. You know what I am talking about, when the marshmallows go from being nice individual pillows of loveliness to one sticky mass in the middle of the bag. I quickly realized that I was going to need to melt these beauties down and add them to a recipe. S’more cookies were born for me that day!
This cookie recipe follows the same base that I use for many of my cookies. 1 cup of room temperature butter, 1 cup of granulated sugar, 1 cup of packed brown sugar, 2 room temperature eggs, 1 tablespoon vanilla, 1 teaspoon baking soda, 1 teaspoon kosher salt and 3 1/2 cups all purpose flour (fluffed, scooped & leveled). The fun part of these cookies are the add ins! 1 sleeve graham crackers broken into large chunks by hand, 1 cup of chocolate chips, 1 bag of marshmallows and 4 tablespoons butter.
Before starting I preheat the oven to 350 F degrees and I line a cookie sheet with parchment paper and set it aside.
To make these cookies, I cream together the 1 cup of butter with the sugars until it is all smooth and incorporated. Then I add 2 eggs and mix unit they are all mixed in and then I add the vanilla. I turn the mixer up to medium-high and whip the batter until it has grown in volume and the color is noticeably lighter. Then I add the dry ingredients. (I mixed the flour, baking soda and salt in a bowl before adding). I keep the mixer on low and add the dry ingredients in 3 additions, making sure that it is all mixed in. At this stage the dough is not completely pulling away from the bowl, which is my preferred consistency for cookies, but it will be soon.
In a small saucepan or in a microwave safe bowl, melt the 4 tablespoons of butter and then add the marshmallows and melt and stir the butter and marshmallows together until they are mostly smooth. Put these to the side to cool slightly.
Add the graham crackers to the bowl and and mix on low until they are incorporated and the dough begins to pull from the sides of the bowl. Then add the chocolate chips and mix again on low until they are all mixed into the batter.
After the marshmallow mix has cooled slightly, turn the mixer on low and slowly pour the marshmallows into the batter. Be careful to turn the mixer off after all the marshmallows have been added. You don’t want it to mix through the dough to incorporate, you just want to streak it through the dough. If your marshmallows end up still being too hot when you add them to the dough and your dough gets soft, scoop it onto your cookie sheet and then refrigerate your whole cookie sheet for about 15 – 30 minutes before baking. You can also scoop these onto a cookie sheet and freeze them at this point and then bake them later.
Bake these cookies in a 350 F degree oven for 13 – 15 minutes depending on your oven. You want to be able to slightly move the cookies across the parchment paper without falling apart or your finger completely going into the cookie to know they are finished baking. Let them cool on the cookie sheet to finish baking as they cool.
The best part about these, is that the marshmallow toasts slightly in the oven and takes on an almost toffee like flavor. The graham crackers add a lovely crunch and texture (almost like oatmeal) in these cookies and as always, I love the large Ghirardelli 60% bittersweet baking chips for the size and depth of flavor they add to cookies. I hope these will remind you of a favorite summer treat in an easier (kid friendlier) form!
Final Thoughts:
- I slightly over mixed the marshmallow into my batter, because I was trying to bake, take blog photos & instagram boomerangs at the same time…ooops!
- I made these and took them to the moms at school to see how they felt about them – they loved them! Their kids did too!
- These are my babysitters favorite cookies that I make- she always tells me they remind her of a cookie they make at Panera with toffee – I haven’t tried it before but would love to know if anyone has and thinks these compare.
- July is such a special time to me! It means that 4th of July, my birthday & anniversary are here. It also means that hopefully I will get to be at the beach to celebrate – which I was last week and is why this post is so late but it was so worth it! The beach – especially my parent’s beach house is totally my happy place!
Recipe: Summer S’more Cookies
Ingredients:
- 1 cup room temperature butter + 4 tablespoons
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 room temperature eggs
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 1/2 cups all purpose flour (fluffed, scooped & leveled)
- 1 sleeve graham crackers – coarsely broken
- 1 cup chocolate chips
- 1 10oz bag marshmallows
Instructions
- Preheat the oven to 350 F degrees and line a cookie sheet with parchment paper.
- Cream the butter, granulated sugar and brown sugar together. Add eggs and mix until incorporated, add vanilla and mix. Turn speed up and whip until the mixture grows in volume and is noticeably lighter in color.
- In a bowl mix together the flour, baking soda and salt. With the mixer on slow, add the dry ingredients to the batter in three additions.
- In a small sauce pan, melt the butter and marshmallows together and set aside to cool slightly.
- Add the graham crackers to the batter and mix on slow until incorporated. Then Add the chocolate chips and mix-in.
- With the mixer on low carefully stream the marshmallow mixture into the batter until streaked through, but not all the way incorporated.
- Scoop the cookies onto the prepared cookie sheet. (If your dough is too hot from the marshmallows, chill in fridge for 15-30 minutes or longer)
- Bake 13 – 15 minutes or until the cookies can be slightly moved on the cookie sheet without falling apart
- Cool completely on the cookie sheet.
- Enjoy!
Recipe created by Alex Sprague of http://www.allieandtheoven.com
Allie and the Oven 