I want s’more and I want it now

🙂 Happy Tuesday! Thanks to Bakers Royale, I took on the most delicious looking cookie recipe this past weekend–s’more cookies!

Although I feel like s’mores are a quintessential summer dessert (camping, beach bonfire BBQs), they are also a fantastic winter dessert with their warm, gooey goodness (huddled around a fireplace). So in conclusion, they are a one of my favorite dessert treats any time of year–or day. Here is the recipe to morph them into cookie form.

Supplies

Original recipe slightly adapted as noted below.

Servings

  • Makes 12 cookies (or 18 if you’re me).

Ingredients

  • ½ cup unsalted butter, room temperature
  • ½ cup confectioners sugar
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ unsweetened cocoa powder
  • 3/4 cup graham cracker crumbs
  • 7-oz. jar marshmallow creme

Directions

  • Cream butter with confectioners and granulated sugar until light and fluffy.

Step one.

  • Add salt and vanilla extract and beat to combine. Sift flour and cocoa powder together and whisk to combine.

Step two.

  • Add flour mixture to remaining butter mixture and beat to combine.

Step three.

  • Roll dough into 1½-inch balls and then roll in crushed graham crackers.

Uh-oh.

Praises to Pillsbury.com via Google for saving the day! Their website stated, “Cookie dough too dry? Mix in 1 to 2 tablespoons milk until dough holds together.” In case yours turn out like mine did…

  • Add 3 tbsp 1% milk, one tbsp at a time until dough has desired consistency.

Unexpected step four.

  • If you haven’t already, NOW roll dough into 1½-inch balls and then roll in crushed graham crackers. .

Step five.

  • Use the back of a teaspoon or your thumb and press it slightly into the dough ball to create a shallow well. Refrigerate for 20 minutes before baking.

Step six.

  • Entertain a desperately neglected canine while chilling cookies.

Step seven (optional).

  • Remove from refrigerator and bake at 350°F for approximately 7-10 minutes (or up to 25 minutes if your cookie centers are just.not.baking. like mine). Allow to cool completely on wire rack.

Step eight.

  • Fill wells with marshmallow creme. To smooth out the top, dip finger in warm water and lightly rub tops until marshmallow creme is nice and smooth.

Step nine.

  • Eat one right away just to be sure they are acceptable before the final step.

Step ten.

  • Place marshmallow crème-filled cookies under the broiler for 30-60 seconds for roasted marshmallow appearance; alternately, use a handheld flame torch to finish the tops.

Ta-da!

 

The exact post for her s’more cookies is here but I highly recommend getting lost in her blog for everything delicious and decadent, from blackberry prosecco popsicles to cheesecake-stuffed chocolate-covered strawberries.

I’ll be back soon with more sweets from the kitchen. I just love trying amazing recipes! If I wasn’t the messiest baker ever, I’d be tempted to have a little masterpiece bakery of my own.

Have you tried anything new lately? Anyone else bitten by the baking bug lately?

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2 responses to “I want s’more and I want it now

  1. Pingback: Oreo sandwich cakes | Greenhorn Living

  2. I love the way the cookies look with the toasted marshmallow! I am drooling and yearning for a campfire and a few bars of Kum by ya.

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