S’mores Cookies Recipe

S’mores Cookies Recipe – With a dough made from graham cracker crumbs, milk chocolate chips, mini marshmallows and a square of Hershey’s chocolate bar on top…these soft, chewy, gooey cookies scream S’MORES!


I’ve never grown up eating s’mores, nor have I even been to camp to experience the ritual of making them.

So nope…not a speck of nostalgia do these treats strike.

As a matter of fact, I’ve only learned about their existence about a year after becoming a mother.  Thanks to Barney (the purple dinosaur of our imagination) for introducing me through a song my then toddler daughter loved.  Mmmm…S’mores!  Which quickly turned this simple creation into one of my all-time favorite flavor combinations.

You could read more about this eye-opening discovery of mine by clicking here, and while you’re at it make sure you give these Grilled S’more Sandwiches a go.

S’mores Cookies Recipe


Total time: 40 minutes
Servings: 16 cookies

INGREDIENTS 

  • 1 cup (120g) tightly packed graham cracker or digestive biscuit crumbs (I used 8 Digestive Biscuits ground into fine crumbs)
  •  1 1/4 cups (150g) all-purpose flour
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  A pinch of cinnamon (less than 1/8 teaspoon)
  •  1/2 cup plus 1 tablespoon (128g) unsalted butter, softened at room temperature
  •  1/2 cup (100g) soft light brown sugar, packed
  •  1/3 cup (72g) granulated sugar
  •  1 teaspoon honey
  •  1 large egg, at room temperature
  •  1 teaspoon vanilla extract
  •  1 cup (172g) chocolate chips, I used Hershey’s milk chocolate chips
  •  1 cup (57g) mini marshamallows, I used Campfire brand (*see note)
  •  2 regular size (1.55 oz) Hershey’s Milk Chocolate Bars, plus extra if making cookie sandwiches
  •  Extra graham cracker pieces & mini marshmallows (optional)
  •  Large marshmallows, optional (if making s’mores cookie sandwiches)


INSTRUCTIONS

  1. Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 baking sheets with silicon baking mats or parchment paper; set aside.
  2. In a large bowl, whisk together graham cracker (or digestive biscuit) crumbs, flour, baking soda, salt, and cinnamon; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter until smooth and creamy; about 1 minute.
  4. Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes. Mix in the honey until incorporated.
  5. Add in the egg and vanilla extract and mix until well combined.
  6. With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
  7. Add in the mini marshmallows and chocolate chips and lightly mix until just combined.
  8. Using an ice cream scoop or spoon, divide the cookie dough into 16 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
  9. Press a Hershey’s chocolate square on top of each cookie ball and gently press down. Optionally, add a few broken graham cracker (or digestive biscuit) pieces and mini marshmallows onto the top of the dough for looks and a toasty marshmallow surface.
  10. Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 12 minutes. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they’ll end up hard instead of soft and chewy. A trick to know that they’re done, is to lift the edge of the cookie with your finger, if it lifts, then they’re done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
  11. Transfer baking sheet to wire rack and let the cookies cool on the baking sheets, at least 15 minutes. Resist the urge to eat them right away or they’ll taste raw and undone. Store in an airtight container to maintain their softness.

TO MAKE A S’MORE COOKIE SANDWICH: (OPTIONAL)

  1. Roast a large marshamallow over a fire pit or over the stove burner rotating occasionally until golden brown or under the oven’s broiler placed in a pan. Transfer the roasted marshmallow (or two), on top of the flat side of a cookie and top with half of a Hershey’s milk chocolate bar (4 squares or more) or any other chocolate of your choice or NUTELLA. The heat of the marshmallow should be enough to melt the chocolate, if it doesn’t melt as desired then place the whole thing back in the oven for less than a minute or give it a quick spin in the microwave.
  2. Alternatively, you could melt the chocolate separately in the microwave and dollop it over the cookie before placing the toasted marshmallow. Place another cookie, right-side-up, on top of the chocolate. Gently press and enjoy right away.

RECIPE NOTES

  • I’ve found that the brand of marshmallows makes a difference in this recipe. I wouldn’t recommend Jet Puffed brand as they melt too much causing flatter, unevenly shaped cookies. Campfire brand works great here as the marshmallows hold their shape really well.
  • Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
  • Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.


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Molten Chocolate Mug Cake Recipe

Molten Chocolate Mug Cake Recipe – Takes 5 minutes from start to finish, and tastes like a cross between a molten lava cake and a chocolate soufflé!  With a moist, cakey outside and a gooey, saucy inside, it’s hard to believe it’s made in the MICROWAVE!


Try it once, and I assure you addiction will follow.

You know those late night cravings when you’re dying for something sweet, that candy can’t satisfy, yet you’re too lazy to get up and bake something?  So you shove down any junk in sight, hate yourself for it, then force yourself to sleep?

Not anymore!

Because this is the answer to the spontaneous feeling of: I WANT DESSERT AND I WANT IT RIGHT NOW!!!

This cake takes 5 minutes from thought to table and tastes like you went to a fancy restaurant and ordered a gourmet dessert.  You don’t even need to turn on your oven.  The microwave does all the magic in less than 2 minutes!!  Plus you get to enjoy it in the comfort of your PJs.  Nothing beats that!

If you’re still skeptical…so was I.

Until I tried this one and now I’m a believer of mug cakes.

Molten Chocolate Mug Cake Recipe


Total time: 6 minutes
Servings: 2 servings

INGREDIENTS 

  • 1/4 cup (30 grams) all purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s)
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons (43 grams) unsalted butter, melted
  • 3 tablespoons (45ml) whole milk
  • 1 smallish egg, (weighing around 43 grams out of the shell)
  • 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring)
  • 1 oz (28 grams) lightly broken up chocolate of your choice (I use semi sweet or milk chocolate, but anything from chocolate truffles to Nutella are great additions)
  • 1 tablespoon (15ml) water
  • Berries and Ice Cream (optional for serving)

INSTRUCTIONS

  1. In a 2-cup capacity microwave-safe mug or bowl* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
  2. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
  3. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
  4. Drizzle the tablespoon of water right on top of the batter.
  5. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
  6. Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom. Top with berries or ice cream if desired, then share with a loved one or enjoy all by yourself…not gonna judge 🙂

Recipe Notes:

  • A short mug with a wide mouth works best for this recipe. If not available, a small bowl could be used instead. To know if your mug/or bowl is the right size, pour 2 cups of water in it and this should fill it to the top.
  • If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.


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