S'mores for all Seasons

 S'mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

Summer may be almost over and with it the picnics and going to the beach.

And s'mores over the campfire.

But I had this eureka moment the other day when I thought about incorporating the s'mores ingredients into a chocolate chip cookie. 

I made several versions, some stacked, some stuffed, some with cut up marshmallows, some with shaved chocolate.

But they were all too thick, too soft, too just not right.

This one is exactly what I had hoped: crispy, chocolate-y, marshmallow-y and just the right amount of graham cracker crumbs to give it extra sweetness and a gorgeous golden glow.

 

S'mores Chocolate Chip Cookies

  • 3/4 cup butter
  • 1/4 cup coconut oil
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 8 ounces chocolate chips
  • 1 cup mini-marshmallows 

Preheat the oven to 375 degrees. Lightly grease a cookie sheet. Beat the butter, coconut oil, brown sugar, white sugar and vanilla extract in the bowl of an electric mixer set at medium speed for 2-3 minutes or until the mixture is smooth and well blended. Add the eggs and beat the mixture until well blended. Add the flour, graham cracker crumbs, baking soda, baking powder and salt and blend them in thoroughly. Fold in the chocolate chips and marshmallows. Scoop heaping tablespoons of dough and place each scoop on the cookie sheet, leaving room for the cookies to spread. Tuck the marshmallows beneath the dough as much as possible. Bake for 10-12 minutes or until golden brown. Repeat with the remaining dough.

 

Makes about 48 cookies