S’mores Chocolate Chip Cookies


I hope you all had a great Memorial Day Weekend.  We celebrated with beer, home-smoked turkey and ribs, corn spoonbread, fried squash blossoms, and some s’mores cookie bars.  My dad woke up early and put a turkey in his new smoker, and the turkey spent the rest of the day in its own personal sweat lodge, smoking away.  Later in the afternoon we added some ribs

But let’s get to those s’mores chocolate chip cookie bars.

When my sister and I were younger, the best part about grilling at our beach house was s’mores.  Since we used a charcoal grill down there, it always meant that after burgers, we would all head down for some marshmallow roasting with real charcoal.  No need to have marshmallows explode in the microwave or burn them on our gas stove, we had the real deal down there. We always went to bed with gooey fingers and full bellies.

This past week I have been oh so tortured by those s’mores areas of the grocery store that have been packed with graham crackers, marshmallows, and chocolate.  We only have a gas grill here, so real s’more weren’t very doable.  When I saw this recipe incorporating my family’s favorite dessert of chocolate chip cookies with s’more that was all made in the oven, I was set.  These turned out gooey and delicious. These are a great sweet treat to end any barbeque in the upcoming summer months. I would recommend eating them warm and adding lots of marshmallows.  And don’t forget to lick your fingers clean.

Also I have seen the s’more supplies at our store now include Reeses cups.  Best idea ever or best idea ever?


Barely Adapted from A Kitchen Addiction


5 tablespoons butter, room temperature
1/4 cup granulated sugar
1/3 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cup all purpose flour
1/2 cup chocolate chips
1/2 package graham crackers, broken in half
1/2-3/4 cup mini marshmallows


Preheat the oven to 375°F.  Line a 9 inch by 13 inch pan with foil.

Mix together butter, granulated sugar, and light brown sugar until creamy and golden.  Whisk in egg and vanilla extract until just combined.  Stir in salt, baking powder, and flour until just combined.  Fold in chocolate chips.  Wrap dough in plastic wrap and chill for at least 30 minutes.

Place graham crackers in a single layer on the prepared baking sheet.  Place a tablespoon of dough on top of each graham cracker.  Press down to flatten.  Bake for 5 minutes.  Remove from oven and sprinkle marshmallows on top.  Garnish with extra chocolate chips if desired.  Bake for 8-10 minutes, until marshmallows are golden brown.  Eat warm.

S’mores Macarons: Improv Challenge

I love the month of December- it is the only time of year when I can bake treats nonstop and people have to eat them because it is the holiday season.  The traditional dessert to bake around the holiday season is cookies, but cookies aren’t always my favorite dessert to eat or make.  But macarons are a magical cookie.  They are crunchy, chewy, and sandwiched with frosting- lovely.  They taste so good you may swear that they have been made by magical elves for Santa (too much?).
I am also excited to make these cookies as my first participation in a blog event as part of the Improv Challenge.  Our task was to make a dish using chocolate and marshmallows: a classic combination for s’mores.  I had been trying to think up a fun combination to make with macarons, and I had found it.
Making macarons is a bit of an undertaking, but I always find it to be a fun adventure.  This is the first time I have had some macaron baking problems (you will notice the lack of “feet” that macarons are supposed to have), but they still taste divine.  Macarons are a fickle cookie (Mine may have had problems because it was raining when I made them, my eggs weren’t quite room temeperatuer, who knows), but be brave and try them out this holiday season!
Cookie Barely Adapted from Oggi
Frosting and Idea from Cinnamon Freud
For the Cookies:
1 cup graham cracker crumbs
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup powdered sugar
3 egg whites, room temperature
1/2 cup light brown sugar
For the Macarons:
5 ounces melting chocolate
3 ounces cream cheese, room temperature
4-5 ounces marshmallow fluff
Preheat oven to 350°F.
Mix graham cracker crumbs and cinnamon.  Spread in a single layer on a baking sheet.  Toast until fragrant, about 10 minutes.  Transfer to a bowl and cool.  Mix in salt and powdered sugar.  Set aside.
Line two baking sheets with parchment paper.
Beat eggs whites until foamy.  While still beating, gradually add in brown sugar.  Beat until glossy medium peaks form.  Fold in graham cracker mixture.  Transfer to a piping bag.  Pipe out circles 1-1 1/2 inches wide and about 1/4 inch high, leaving space between.  Let sit at room temperature for 60 minutes.
Preheat oven to 350°F.  Bake for 13-17 minutes.  Cool completely.
Melt chocolate over a double broiler.  When melted, remove from stove.  Using a small spatula or spoon, carefully spread chocolate on the bottom of each macaron.  Chill until chocolate has set, about 5-10 minutes.
Match the macarons in same sized pairs.  Combine cream cheese and marshmallow fluff in a bowl.*  Beat until combined.  Spread marshmallow mixture on one cookie in each pair.  Sandwich the second macaron on top.  Keep chilled for serving.

Makes about 25 macarons.

*The more marshmallow fluff you add, the more liquid the frosting becomes.  Chill the frosting before spreading on macarons if needed to thicken.

Check out more about the Improve Challenge here!