S'mores Cookies, adapted from Always with Butter
Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temp
1 tsp vanilla
1 tsp baking soda
½ tsp sea salt
1 tsp cinnamon
2 ½ cups flour
chocolate chips*
1 cup mini marshmallows
2 – 3 regular sized hershey’s bars, broken into pieces*
1 package graham crackers, broken into squares
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with both sugars until light and fluffy. Add egg and vanilla.
Add flour mixture to the butter mixer and combine on low speed.
Fold in chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.
Preheat oven to 375 F.
Line baking pans with parchment paper** Lay out graham crackers side by side on the pans as close as possible (they should be touching).
Line baking pans with parchment paper** Lay out graham crackers side by side on the pans as close as possible (they should be touching).
Place tablespoons of chilled dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool.
*Use chocolate chips to taste. I only used about 1/3 cup in the dough because Hershey bar pieces were going to be placed on top and I didn’t want it to be too chocolatey. If you’re a choc-a-holic, feel free to add more. For hershey’s bars, I used about 2 ½ regular sized bars. Again, if you’re a chocolate lover, use more.
**If you want thicker cookies, use less graham cracker-lined pans and put your cookie dough closer together. For thinner cookies, spread out graham crackers and cookie dough across more baking pans. I used 1 medium (10x15 inch) cookie pan, and 1 large (11x17 inch).
Recipe Card (click to enlarge):
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10 comments:
These bars look yummers! I'm a little confused on one step though. Do you want the dough to cover the whole pan, or just to the edges of each individual graham cracker square? Does the dough spred out to cover the whole pan like a regular bar?
Oh and how on earth did you get the squares cut so neat, esp across one of the hershey bar pieces!?
The un-baked dough doesn't cover the entire pan, it sits in dough balls on top of the graham crackers. After it bakes, it spreads out and touches. (Even at the 5 minutes mark, mine still weren't touching all the way, but by the time they were ready to come out, it had fully spread and became one big cookie). But if you wanted to be sure it would bake all the way together, I'm sure you could spread out the dough to cover the pan before baking.
To get those neat cuts, I let it cool entirely before cutting and then used a plastic lettuce knife, but I also often use a pizza cutter which does an equally good job.
Here is a knife similar to the lettuce knife I used:
http://tiny.cc/9rg5h
Hope this helps!
-Stephanie
Hey Stephanie, it's my first time here and I just love your story! These cookies look deeeelicious. I love that you kept the Hershey bars intact, so beautiful!
Leanne @ Healthful Pursuit
These look so good! I love anything smores-y, it puts me in the mood for summer (but I might not wait til then to make these!). P.S. I really love your super cute recipe cards!
omg these look insanely good!
i just posted about white choc blondies w/ choc frosting. these are on my to make list, next!
what temp do you bake them at?
what temp. do you back them at?
Oopsy - Ann, they bake at 375. Sorry about that!
How did the chocolate pieces on top not melt? mine didn't stay where you could read the words and such.
Peonies: I plopped them in the batter and after baking, I didn't touch them at all - just let them cool and let the chocolate set. They just stayed like that!
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