There’s something about summer that makes you want to go a little… what’s the word?... Primal. You know: walk around barefoot, eat with your hands, and only eat food that has been cooked over an open fire, preferably on a stick. I can tell you, from extensive research, that this theory holds even when you are cursed to live in a place where it very rarely gets warmer than 72, even in the height of summer - unless, of course, it is a day in which you need to move or otherwise engage in some kind of unusually strenuous manual labor – then it’s sweltering. In either case, you need a s’more. Perhaps especially in the latter case.

But that’s not to say that you need an excuse to make these s’mores. In fact, please, I beg you, do not wait for a “reason” to make these. The very fact that you can make them is a reason to do it. Everyone who has seen or tried these has begged for  the recipe. In fact, let me tell you a little story about how irresistible these are: I was on a plane recently, and had my computer open with a picture of these s’mores on the screen. All of a sudden, I heard a voice behind me… “what’s thaaat? That looks goooooood”. There’s no exaggeration in the amount of vowels necessary to accurately spell these words. Honest.

The flight attendant was standing behind me practically drooling at the screen. She told me that she had to work on the 4th of July, so was designating a weekend in August to be her “make up” 4th of July party with her family, and she was immediately scrapping her dessert menu in favor of these.  What a wise lady, right? I think we should all do the same: whether it’s the Fourth of July Part II, Labor Day or simply summer that merits a plate of chocolate chip cookie s’mores, you’ve got to find a way to try these!

PS: I know what you’re thinking: “What’s a s’more without graham crackers?” Well, when the graham cracker is replaced by a chocolate chip cookie, the answer is “vastly improved”!!!

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Chocolate Chip Cookie S’Mores

Ingredients:

  1. 1 large egg
  2. 2 teaspoons vanilla extract
  3. 3 Tablespoons butter or oil, melted and slightly cooled
  4. 1 box Simple Mills Chocolate Chip Cookie mix
  5. 4 large marshmallows or 12 mini marshmallows
  6. 5 ounces dark chocolate, chopped

Instructions:

  1. Preheat the oven to 350F. Line a cookie sheet with parchment or a nonstick pad and set aside.
  2. In a medium mixing bowl, whisk together the egg, vanilla and butter or oil.
  3. Add the cookie mix and stir vigorously until completely combined and all clumps are gone.
  4. Scoop scant 2 tablespoon balls of dough onto the prepared baking sheet. Try to make 8 cookies, but if you can only get 7, that’s fine (you’ll just have to eat one s’more open-faced!).
  5. Bake for 12-15 minutes, until the cookies are firm to the touch and crispy around the edges. Allow them to cool and firm up on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  6. When the cookies are cool and feel “sturdy” to the touch, heat the marshmallows in a lightly greased pan, on the grill, or in the microwave until softened.
  7. Cover a large dinner plate of small cookie sheet with a piece of parchment or wax paper. Turn four of your eight cooled cookies upside down and place one large marshmallow or three small marshmallows on each of the upside down cookies, so that the marshmallow is laying on the flat side of the cookie. Sandwich another cookie on top (flat side toward the marshmallow, obviously) and put aside on the prepared plate or cookie sheet.
  8. Repeat with the remaining cookies to make a total of 4 cookie sandwiches.
  9. Place the plate in the refrigerator to chill the cookies while you slowly melt the chocolate in a double boiler or in the microwave in 30-second increments (stirring in between each). When the chocolate is melted and the marshmallows have chilled and solidified, dip each cookie sandwich into the chocolate, swirl it around a little bit to ensure a good coating of chocolate, and gently shake to remove the excess chocolate and then place back on the plate or cookie sheet.
  10. Repeat with the remaining cookies, then place the plate or cookie sheet in the fridge to chill until the chocolate is hardened. Serve immediately.

 

Notes:

  • These cookie sandwiches are ample, to say the least. If you’d like smaller portions, simply use 1 Tablespoon portions of dough, reduce the baking time to 8-10 minutes and use 1-2 mini marshmallows per sandwich.
  • If you’d like to try making your own marshmallows try this recipe. If you’d like a naturally-sweetened version, try this recipe (but skip the marshmallow root and probiotics!) or google “Naturally sweetened homemade marshmallows” – there are tons of recipes out there!

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