i am pretty sure my mom is wondering where the cookie of the month is since march is almost over….and a few of you may be wondering as well. i attempted to make cream cheese cookies a couple weeks ago but i tried to speed up the chilling process by throwing the dough in the freezer for a couple hours instead of in the fridge overnight and it did not work out well. i was thawing it in the fridge overnight, except i didn’t have time to make them the next day or the day after…so i had to scrap it. i was going to give them another go, but since it has been warmer out i am reluctant to mail anything with cream cheese.
i still had some mini marshmallows left over from the mississippi mud cupcakes, so i put them to work in these s’mores cookies! the great thing about blogging my goods is that i can tell exactly how long leftover ingredients have been sitting in my cabinet so i can rest assured they are fresh enough. i figured this was also a good cookie to make since this great spring weather is getting me excited to have friends over sitting around the fire pit on my deck (hopefully not setting my new deck on fire), and who doesn’t think of s’mores when they think of friends sitting around a fire?
so, my friend sean stopped by this afternoon to pick up his bike that i have been keeping in my garage for him, and since he was here anyway he stayed long enough to be my taste tester. he was in the middle of jokingly telling me that he wasn’t going to say they were good on principle when his eyes lit up and he had an “oh my god” reaction, as well as a stifled laugh of disbelief to go along with it. needless to say, he is a big fan of these cookies! my only complaint is that it made nowhere near 3 dozen — yes, i know i could have made them smaller, but i used the same cookie scoop i always use. the only modification i made was not adding the hershey’s bar; while i know that a hershey’s bar is an important part of a traditional s’mores, i had no hershey’s bars, these had plenty of chocolate chips in them, and i don’t like the way they melt on the cookies.
recipe (from cookie madness):
6 oz (170 grams) unsalted butter, cool room temperature– i used 1 1/2 sticks
1/2 cup (96 grams) granulated sugar
1/2 cup (100 grams) packed brown sugar
1 large egg
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) baking soda
1 1/4 cups (160 grams) all-purpose flour
1 cup (around 90 grams) graham cracker crumbs
1 1/2 cups (265 grams) semi-sweet chocolate
1 cup miniature marshmallows (approximately)
2 Hershey Bars, broken into pieces (or other favorite milk chocolate)
Preheat oven to 350 degrees F (176 C). Line 2 cookie sheets with parchment paper.
Cream butter and both sugars with an electric mixer; beat in egg and vanilla. Beat in salt and baking soda making sure they are well distributed and free of lumps; stir in the flour, followed by graham cracker crumbs. Stir in chocolate chips.
Drop dough by heaping tablespoonfuls onto cookie sheets, spacing about 3 inches apart. Bake for 9 minutes. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 or 4 more minutes)
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