Monday, May 21, 2012

Give Me S'More Cookies

My sweet little brother had surgery this past week, and being that I live 600 miles away, I had to mail him some delicious cookies to nurse him back to health.  Nothing works better than some cookies to ease the soul and speed the healing process.  I recently went camping and had plenty of GIANT marshmallows and classic Hershey's milk chocolate bars sitting in the cabinet.  I also had some graham cracker crumbs sitting in the cupboard that I have been waiting for the right moment to use.  I have looked on and off again on the internet for a great s'more cookie recipe, but couldn't find any that really hit me.  I envisioned a cookie rolled in gram crumbs with the marshmallows and chocolate tucked inside.  So, I decided to take an old favorite cookie base recipe for cherrywinks and make it s'moretastic!  They have a very tasty cake like consistency due to the baking powder utilized instead of baking soda, and puff up nicely.  The key with cherry winks are the dates in them that keep the cookies super moist and as they sit, they continue to improve in taste after a couple of days.   Because I am using chocolate instead of dates and cherries, it's a toss up as to if they will improve and become denser in taste as the day goes on.  You can see because of this  texture that the cookies held in the chocolate and marshmallow pieces very well, with only bits of the marshmallow to seep out leaving a carmelized texture in it's wake.   Here's how it goes:

Prep all the ingredients first.  Because I didn't have mini marshmallows, I cut up 3 or 4 giant marshmallows (about 1 1/2 cups cut up) and coated them in flour in a bowl to keep the pieces from sticking together in clumps.  Chop up the Hershey bar into pieces to place on top of the cookies.  Now pour about a cup of graham cracker crumbs into a bowl for rolling the cookies in.

S'More Cookie Recipe
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 cup sugar
2 eggs
2 tsp milk
1 tsp vanilla
1 1/2 cups mini marshmallows
3/4 cup chocolate chips (or more if you like)
Half of a Giant Hershey bar, with squares cut into thirds or fourths.  Better yet, use chocolate Hershey kisses for the tops of the cookies.
1 cup of graham cracker crumbs

Cream softened butter, eggs, and vanilla together.  Mix the dry ingredients together evenly in a bowl and add to the creamed butter mixture.  Gently mix in the chocolate chips and marshmallows.  The dough will be sticky.

Set the oven to 350 degrees.  Drop teaspoon fulls of dough (and be sure to get the yummy chocolate chips in each spoonful) into the bowl of graham crumbs, and place on a greased cookie sheet, about an inch and a half apart. Bake for about 8 mins (you don't want to dry them out, so use your nose when they smell done).  I often like to underbake my cookies and let them sit on the pan to finish cooking:-) Voila! C'est Fini!