Fall S'mores Cookies: A Delicious Twist on Classic Campfire Treats

Photo bypowwow

Who needs a campfire when we can satisfy our Fall s'mores cravings with these delightful s'mores cookies? The innovative technique we've used might be considered quite ingenious.

In this unique cookie recipe, graham cracker crumbs take the spotlight as the primary dry ingredient, setting it apart from traditional flour-and-sugar-based cookies. The end product strikes a delightful balance between the classic graham cracker and nostalgic chewy oatmeal sandwich cookies reminiscent of school days. Topped with a blend of melted marshmallows and decadent chocolate drizzle, these cookies evoke idyllic camping memories without the need for tents or scouting expertise. Furthermore, their soft texture remains intact over several days, ensuring a lasting enjoyment for those fortunate enough to savor them.

Ingredients

15 sheets graham crackers (about 2 cups [230g] crumbs)

¼ cup (50g) granulated sugar

2 tablespoons brown sugar

½ teaspoon baking soda

½ teaspoon kosher salt

6 tablespoons butter, melted

1 large egg, whisked

½ teaspoon pure vanilla extract

12 marshmallows

¼ cup milk chocolate chips, melted

Directions

1. To begin, preheat the oven to 350 degrees Fahrenheit. Prepare by lining two baking sheets with parchment paper.

2. In the bowl of a food processor, finely grind the graham crackers by pulsing them until they reach a sand-like texture.

3. Place the crumbs into a medium-sized bowl, then incorporate the granulated sugar, brown sugar, baking soda, and salt. Whisk the ingredients together until well combined. Next, gently mix in the butter, egg, and vanilla extract until a soft dough is formed.

4.Spoon the dough onto the baking sheets in 12 equal portions, each measuring around 1½ tablespoons or 37 grams. Shape each portion into a ball, then place them in the refrigerator to cool for 10 to 15 minutes.

5. Place the cookies into the preheated oven and bake them for approximately 8 to 10 minutes, until they are just firm. Once done, take the cookies out of the oven and place a marshmallow on top of each one. Return the cookies to the oven and bake for an additional 5 to 7 minutes, or until the marshmallows have melted. Allow the cookies to cool on the baking sheets for 10 to 15 minutes before transferring them to a cooling rack. Keep in mind that the cookies will still be slightly tender even after they have cooled.

6. Next, melt the chocolate either by using a double boiler or a microwave. Then, proceed to pour the melted chocolate into a small Ziploc bag and create a small hole at one corner. Finally, delicately drizzle the chocolate over the cookies that have already cooled.

Nutrition Facts : 177 calories 8g fat 25g carbs 2g protein 14g sugars