This past weekend was my church’s Trunk or Treat party. It’s a tradition in our congregation to have a dinner of chili/soup, cornbread and dessert before the little ones trick or treat around the parking lot. This year I signed up to bring a dessert and didn’t give it much thought until Saturday morning. I’m always on the ball like that. 😉 Reminiscing last week about seeing Peanut Butter Blossoms for the first time at a church party made me think that I wanted to bring something that the kids would see and have to try. I also needed something that didn’t take very long to make since I wasn’t going to have a chance to get started until the late afternoon. As I looked though my recipes S’more Cookies by Jamie Cooks It Up! jumped out at me. I’ve made these a few times over the past couple of years and they were just what I was looking for. In case your wondering, they went so fast that when people asked what I had brought and I told them, everyone had not even seen them. Yeah, they’re a hit!
As I’ve made these cookies multiple, I’ve learned a few things.
1. Jamie wants you to carefully fold in the graham crumbs so that they are not fully incorporated. I don’t really like them as much as this way as just mixing them in.
2. Break the Hershey bars into the individual rectangles before you freeze them. They tend to have cleaner breaks this way.
3. I’ve tried this with the marshmallows under the broiler so that they would get that golden brown look/taste. This doesn’t work because the top of the cookie burns. I’ve also made them without the chips. I prefer them with the chocolate chips, but both ways are good.
4. I’ve been making these for two years now and they always go fast.
S’more Cookies Printable Recipe
1 package graham crackers (9 full sized graham crackers)
6 T butter, melted
1 T sugar
1 C butter, softened
2 C brown sugar
2 T milk
2 t vanilla
1 t baking soda
2 t baking powder
1/2 t salt
3 1/2 C flour
2 1/2 C milk chocolate chips
24 large marshmallows
6 full size Hershey Bars-broken into rectangles and frozen
1. Break the graham cracker crumbs up into pieces. Place them in a small food processor or blender and grind them into crumbs. No food processor? Do not dismay. You can crush your crackers into crumbs by placing them in a gallon sized zip loc bag, sealing the bag securely and then smashing the crumbs with a rolling pin.
2. To your crumbs add 6 T melted butter and 1 T sugar Let the food processor grind all of the ingredients together nicely. If not using a food processor, place all three ingredients in a bowl and combine completely. Set the crumbly mixture aside.
3. Place your softened butter and brown sugar into a large mixing bowl. Beat on medium speed until the ingredients are nicely creamed together, about 2 minutes.
4. Add your eggs, milk and vanilla and mix for another 2 minutes.
5. Add your baking soda, baking powder, salt and flour and mix until combined.
Toss in your chocolate chips and mix yet again, just until the chips are evenly distributed.
6. Grab your graham cracker crumbs and pour them into the cookie dough. Mix in until completely combined.
7. Use a regular size cookie scoop (about 1 Tablespoon in size) to shape dough into balls; place them on a lightly sprayed cookie sheet and bake at 350 for about 6 minutes, or just until the cookies begin to crack.
8. While your cookies are in the oven, cut the large marshmallows in half.
9. Press a marshmallow piece into the center of each hot cookie. Return the sheet to the oven and bake for about 1 1/2 more minutes allowing the marshmallows to puff up and get all wonderful and delicious.
10. Remove the sheet from the oven. Let the cookies sit for about 2 minutes, then press one Hershey bar piece into the center of the marshmallow.
11. Remove the cookies from the sheet and allow them to finish cooling on a wire rack.
Have fun trying! Anne