I love s'mores. I get excited when the grocery stores start packing the ends of the aisles with boxes of graham crackers, bags of marshmallows, and flats of Hershey bars. We bought a fire pit for our backyard so that I could make s'mores all summer long. Unfortunately, not every summer event allows for a crackling fire, so I was thrilled to see this recipe in Kiwi magazine last month.
At first, I was worried about the recipe. No eggs? No baking soda or baking powder? Hmm. However, these cookies are incredible. They are really rich and wicked sweet. They are messy as can be (the marshmallow melts everywhere!) However, they are worth every sticky baking pan you have to clean. Just be sure to grease your pan really well!! Here's my adaptation of the original recipe, one that worked a little better for me!
You need:
1 1/3 c. confectioners' sugar
1 1/2 c. unsalted butter, room temperature
1 tsp. vanilla
3 c. all-purpose flour
1 c. mini marshmallows
1 10 oz. bag of milk chocolate or semi-sweet chocolate chips
3 sheets of graham crackers, crumbled
Beat the butter and sugar until light and fluffy. Add the vanilla and beat until incorporated. Add the flour, one cup at a time, and mix until combined. Using your hands, fold in the marshmallows, chocolate chips, and graham crackers. Chill in the fridge for an hour. Then, preheat the oven to 350. Line a baking sheet with parchment paper or grease well. Scoop the dough into small 1 in balls and roll to keep ingredients inside. Place on a cookie sheet and bake for 13-15 minutes or until the edges are slightly brown. Cool before serving.
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