I’ve been wanting to make some kind of cookie with stuff in it. Like chocolate chip with nuts…or oatmeal with coconut and golden raisins and nuts and chocolate chips and candied ginger and all the other scraps in my pantry. You know, a cookie like that.
So I went foraging. And I found, among other things, mini marshmallows (which I don’t remember buying, but I must have made something with them because it wasn’t a full package. Or I just ate a huge handful of them and guiltily hid the bag behind instant oatmeal and packages of raisins.)…and some partially-gnawed chocolate Easter bunnies (with crispy rice mixed into the chocolate!)…and that led to me looking on the very top shelf – and sure enough, there were some graham crackers. Oh, that’s right – because I’d made the crust for that Florida Pie a couple weeks ago.
Anyway, as you could tell from the title, I made S’more Cookies. Never made them before, so I just followed a basic chocolate chip cookie recipe and made some alterations and, voila! – cookies that the whole family could enjoy!
And here’s what I did…
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup shortening (I was entirely out of butter, thanks to Dorie and all her wonderfully butter-laden concoctions that I’ve made recently)
3/4 cup light brown sugar
3/4 cup dark brown sugar
1 1/2 tsp vanilla
about 1 cup mini marshmallows
1 1/3 large low-end quality chocolate Easter bunnies (with crispy rice bits in them), roughly chopped
6 whole graham crackers, broken up
Preheat the oven to 350 degrees F., and get some cookie sheets ready and line them with parchment paper. I made 48 cookies exactly, just so you have an idea of how much you’re making.
Cream the butter and sugars together til sort of light and fluffy. I really, really don’t like using shortening, but I just was too stubborn not to go ahead with the cookies, so I tried not to cringe at the sugar/shortening blend, but really, it just looks odd to me.
Add the eggs, one at a time, and combine thoroughly.
Add in the vanilla too, and combine.
Whisk together the flour, baking soda and salt, and add that to the batter, and mix until just combined – don’t overbeat.
By hand, (well, with a wooden spoon or rubber spatula), mix in the marshmallows, bunny bits, and graham crackers.
With your hands, scoop up portions of dough about the size of a golf ball and place on the baking sheet, leaving space between them, because they will spread. If your hands get too sticky, run them under water and leave your hands a bit wet – the dough won’t stick.
Bake about 15 minutes (depending on your oven), rotating pans once mid-way through.
Allow to cool a bit on the pan before you try to take them off, because the marshmallow will cling to the parchment paper, to other cookies, to your arm, to the phone – pretty much to anything it can grab.
Hand them out to your family and see how they like them. Or hoard them for yourself.
Flavor-wise, they’ve got a dark, molassasy flavor, which comes from using two dark sugars instead of white and light.
Also, the taste and texture of the melted-and-cooled mini marshmallows reminded me of rice crispie treats.
The chocolate? Terrible. Well – acceptable, but it’s just hacked up Nestle Easter Bunny chocolate, so it’s not going to blow anyone away. But still, it suited my purpose, which was to clean out some stuff from the cupboards and turn that into cookies.