Friday, September 27, 2013

Mmmmay I have S'more Cookies!

One of my all time favorite combinations is chocolate and graham crackers.  We go camping a lot, but the first time we made S'mores on a camping trip was the start of an obsession, especially for my oldest! My youngest doesn't like chocolate but he still likes marshmallows and graham crackers so we just make his minus the chocolate, just a little extra for Mommy! I don't complain much :)

For those of you who don't know me well my favorite dessert is cookies.  Really cookies in just about any form, so what better way to serve those favorite campfire treats than in cookie form! Not only are they a little cleaner but they are easy to accomplish right at home. I hope you enjoy these as much as we do.

Mmmmay I have S'more Cookies!

2 sticks of butter (1 cup)
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
11 graham crackers (1 1/3 cup graham cracker crumbs)
1 cup bread flour
1 2/3 cup flour
2 tsp baking powder
1 tsp kosher salt
1 3 oz bottle vanilla jet puffed mallow bits
1 cup mini m&m's
1 cup semi sweet chocolate chips

In a food processor or a gallon zip top bag with a rolling pin, crush the graham crackers into fine crumbs. Set aside.

In a large mixing bowl or kitchen aid add the butter, brown sugar, and granulated sugar.  Beat the butter and the sugar for 2 minutes until creamy.  

Add the eggs and vanilla, and beat an additional 2 minutes until the mixture is light and fluffy.

In a separate bowl combine the bread flour, all purpose flour, baking powder, salt, and graham cracker crumbs.  Stirring until mixed.  Add the dry ingredients to the creamed mixture in two additions, mixing only until all the flour is incorporated.

Add the mallow bits and mix on the lowest speed until evenly distributed.  

Add the m&m's and chocolate chips and mix on the lowest speed or by hand just until fully mixed in. Transfer to a container with a tight fitting lid or cover the mixing bowl with plastic wrap and refrigerate 2 hrs. Preheat oven to 350˚ F. Line a baking sheet with parchment paper.  Scoop out dough with a medium scoop spaced about 2" apart and flatten slightly with the palm of your hand.  

Bake for 10-12 minutes until set and browned on the bottom.

 Allow the baked cookies to cool on the baking sheet for about 3 minutes before transferring to a cooling rack to cool completely.

Chocolate perfection!

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