This was the first weekend in a really really loonnnnggg time where we had nothing planned. You have no idea how nice it was waking up past 9 and realizing we could lounge around the house for the next couple of hours in our pajamas. I talked Shaun into taking me to The Woodlands where they just opened up a new Trader Joe’s. I have been seeing so many photos of great food being made and bought from the store that I couldn’t wait any longer to visit. We came home with lots of goodies and I can’t wait to return.
I have wanted to make a s’mores dessert for the past several weeks, especially since we made the real things this past weekend while vacationing in Ruidoso, NM. Little did I know that I just recently missed National S’more Day. Oh well, I am still posting my recipe even if it’s a few days late.
I’ve had the chocolate and marshmallows for a while but I couldn’t quite decide on cupcakes, cookies or brownies. The cookies clearly won. I found an awesome s’more cookie picture on foodgawker and I couldn’t wait to use my own recipe and recreating her design. Absolute genius idea to add a whole graham cracker and not just pieces to a chocolate chip cookie topped with extra chocolate and marshmallows. How could this recipe not succeed!
Cook Time: 10-12 minutes
3/4 cup crisco
1/2 tsp butter flavor
1/4 cup sugar
1 cup brown sugar
2 tsp Mexican vanilla
2 Tbsp milk
1 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp instant espresso coffee
1 cup nestle chunks
1 cup mini marshmallow
Hersey snack size chocolates
In a mixing bowl combine first seven ingredients and beat on low speed until creamy.
Add in the flour, baking soda, salt and instant coffee.
Beat until everything is well mixed.
Fold in the chocolate chunks and cover with saran wrap.
Place in refrigerator for at least 3-4 hours. (I refrigerated mine for 12 hours.)
Preheat oven to 375 degrees.
Stir in the marshmallow minis into the cookie dough.
Lay out square pieces of the graham crackers on a cookie sheet.
Place a large scoop of cookie dough into the center of the graham cracker.
Bake 8-10 minutes and remove.
Place two little squares of hershey chocolate on the top of each cookie and place back into the oven for the last 2 minutes of baking.
Remove and let the cookies cool.
Once they have cooled start cutting the cookies to form nice squares. Some parts of the cookie will be touching the cookie sheet so just cut around it.