It’s a S’mores, It’s a Cookie, It’s a ….

S’mookie! Patent it, baby!  The name, that is, not the cookie.  The cookie, apparently, has been floating around the web for a while.  I, however, only found it recently, on the blog (which I also only found, recently), The Girl Who Ate Everything.  Cool name.

She credits Ice Cream Before Dinner for the recipe, who credited Always With Butter, who credited the world wide web.  You can credit me for finding it for you :).

These cookies were good.  First Son, after initially giving them tepid reviews (he really wanted me to make brownies, but I only had one egg), ate at least four of them, at his end of year party.  Not being a marshmallow or s’mores lover myself, thought they were awesome.  My husband and other son, having tried them before I took them to school, were disappointed that I didn’t bring home any leftovers.  However, they both agreed that they could have done without the graham cracker.  I can’t say I disagree.  Having made a batch without any graham crackers, I found they were just as good without the cracker as they were with it.  Though, technically, if you take away the graham cracker don’t you also take away the s’mores designation?

I’ll let you be the judge. Try them both ways, you won’t be disappointed.

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces or miniature sized bars
1-2 packages graham crackers, broken into squares

Preheat oven to 375.  Cream butter and sugars, until light and fluffy.  Add eggs and vanilla and mix until combined.  In a separate bowl, combine flour, salt, cinnamon, and baking soda.  Mix until just combined and then stir in chocolate chips and marshmallows.

Line graham crackers up so they are touching on a parchment lined baking pan. Place about a tablespoon of dough in the center of each graham cracker.  Bake for five minutes. Remove from oven and press Hershey pieces on top.  Place back in the over for another 5-7 minutes, checking at five minutes to make sure you don’t burn the graham cracker (this happened to one of my batches and it was not very tasty).

Remove from oven and place on wire rack to cool.

Ok, just a few notes to add.  As I stated earlier, having just made banana bars for Second Son’s last day of Enrichment, I was down to one egg.  I didn’t have any Hershey Bars, either. My husband was away for the night and I wasn’t dragging three kids to the supermarket at 7:30 pm.  So, to compensate for the egg,  I just added a little buttermilk and used extra chocolate chips to press on top.  Why buttermilk?  I don’t know. After looking for egg substitutes, once again (being short an egg seems to happen to me frequently), I read that a missing egg is not a huge deal in a cookie recipe, since the egg is not used for leavening but moisture.  They suggested adding a little liquid to compensate, I chose buttermilk.

Besides not looking as pretty as the ones on The Girl Who Ate Everything, they turned out just fine.

Today, is the last day of school, so I’m done with baking for a while.  I think I’ve gained five pounds in the last week with all these end of the year, baseball parties.

Have a good weekend.


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