S'mores Cookies

s'morecookies.jpeg

Ok, guys, this recipe is a really really good one - if I do say for myself! I mean seriously, how can you go wrong with graham wafers, marshmallows and chocolate? Making this even better is that it’s a cookie, so less mess and fuss than making actual s’mores!

So I made these cookies this past weekend when we went to a bonfire on the beach. We initially were going to bring all the fixings for s’mores, but then realized we didn’t have any marshmallow roasting sticks, so to make things easy the cookie was born. Let’s just say that the classic s’mores weren’t missed in the slightest so many people said that these were the best cookies they had ever had!!!

They are so special and look amazing yet the are actually pretty simple to make. You basically make a standard chocolate chip cookie with the addition of chopped up graham wafers then topping with all of the classic s’mores flavours. The key to getting that extra crunchy top and golden brown marshmallows is to broil them for just a minute. It seriously is the key making good cookies great - plus your house smells like a s’mores, so that's a bonus!

So skip the s’mores at your next campfires and go for the cookie - I promise this is a twist on a classic that any s’mores lover will wholeheartedly approve of!

s'morecookies3.jpeg

prep time 20 minutes

cook time 15 minutes x 3 batches

total time 1 hour 5 minutes

servings 24 cookies

Ingredients

2 cups flour

1 1/2 cup chopped graham wafers + crumbs for garnishing

1/4 tsp baking powder

1/4 tsp salt

1 cup butter at room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 cup chocolate chunks + more for garnishing

72 mini marshmallow

Instructions

Preheat oven to 350. In a small bowl combine flour, cropped graham wafers, baking powder + salt then set aside.

In the bowl of your stand mixer place butter and whip until light and fluffy. Add in white and brown sugar and beat on medium heat for 3-4 minutes or until it’s all fully combined. Add in vanilla and eggs and beat until just combined.

To the wet ingredients add in your flour and stir until flour ifs fully incorporated then stir in your 1 cup of chocolate chips.

Using a cookie scoop of teaspoon place heaping spoonfuls onto a cookie sheet. Press 3 marshmallows into the top of each cookie along with a few chunks of chocolate then sprinkle with graham wafer crumbs. Bake for 8-14 minutes or until cookies are golden and the marshmallows are just beginning to brown. Remove from the oven and transfer to a cooling rack then continue until all of your dough has been used.

One all of your cookies are baked turn your oven to broil. Place cookies back on your cookie sheet (you can crowd them at this point as they will not spread). Broil for 1-2 minutes keeping a close eye on them so that they do not burn. Allow the marshmallows to toast and the graham wafers to brown.

s'morecookies2.jpeg

Brown Butter Chocolate Chip Cookies

Soft and chewy chocolate chip cookies bumped up a notch with nutty brown butter!

brownbuttercookies2.jpeg

So, I must admit these cookies were a bit of an experiment. I had been reading about how chocolate chip cookies become the ultimate chocolate chip cookies if you let them rest for 2 days, so let's just say I needed to try it.

If you are going to make cookies that take 2 days they can't be just any chocolate chip cookies, I mean they need to be amazing right? So how do you enhance a cookie - brown butter of course! So armed with some nutty, delicious brown butter I embarked on my 2-day cookie experiment. I baked part of the batch immediately, and the remaining dough after 2 days of “resting” in the fridge.

So, I must say the cookies baked immediately were really delicious, so I was excited to see what was going to transpire. Of course, I saved a few so that the official taste test could happen and those cookies eagerly waited for the time to come.

One thing I will say about the 2-day cookies is that the dough is super cold, which is key to keeping your cookies nice and high and fluffy and not having them drop and become flat little pancake cookies. But let’s talk about what really matters, the flavour. Did it make a difference? Sadly, not at all. I think the cookies baked on the first day were better, which is sad because waiting for cookies for 2 days is a really long time.

On a positive note that means you can eat your cookies the same day you made them, or just keep doing what you have always been doing all along because sometimes there is no need to mess with something great!

brownbuttercookies3.jpg

prep time 1 hour 30 minutes

cook time 14 minutes

total time 1 hour 43 minutes

servings 24 cookies

Ingredients

1 cup butter

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chunks

Instructions

In a medium saucepan place butter and turn heat to medium. Allow butter to melt - stirring often. Once the butter is melted continue cooking over medium heat until butter turns golden brown and has a nutty aroma (approx. 5 minutes). Remove butter from heat and allow to cool for 15 minutes.

To the bowl of your stand-mixer place cooled butter, brown sugar, white sugar, eggs and vanilla then beat until fully combined.

In a separate bowl combine flour, baking soda and salt. Slowly add in flour to your butter mixture a bit at a time. Stir until fully combined then remove the bowl from the stand. Stir in chocolate chunks then place the bowl in your fridge for a minimum of 1 hour.

Preheat oven to 350. Remove cookie dough from the fridge and scoop heaping teaspoon onto a cookie sheet. Bake for 14 minutes or until golden brown then remove from oven and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.

Brownbuttercookies.jpeg