Y’ALL THESE S’MORES COOKIES ARE A GAME CHANGER.
Also, this is me bringing you the best Memorial Day weekend cookie EVER.
S’mores cookies = summer IN A COOKIE.
I mean it’s hard to beat fresh s’mores right off the campfire but these are pretty dang close and you can enjoy them in the comfort of your home! What’s better than that?! Don’t get me wrong, I LOVE a good campfire but sometimes I don’t always want to smell like a campfire… you feel me?! It takes MANY WASHES to get that smell off your clothes and out of your hair.
Wow, that just sounded so girly.
Soooo basically, I love real s’mores but no one needs a recipe for real s’mores but they do need one for s’mores cookies made from the kitchen 🙂
My favorite part about these cookies is that we make our own GRAHAM CRACKER COOKIES. No store bought graham crackers here but don’t worry the recipe is SUPER easy. We also use marshmallow fluff (aka the WEIRDEST STUFF EVER) because it’s easy and I didn’t really want to ruin one of my pretty bowls attempting to melt down marshmallows (that also sounds hella messy and I don’t like messes).
It’s odd though because for the longest time I used to say I didn’t like marshmallows because I didn’t like Lucky Charms (grossest cereal ever… and when the “lucky charms” get soggy? vomit.) but marshmallows are a HUGE part of two amazing desserts… S’MORES (duh) and rice krispy treats! So I no longer say that I don’t like marshmallows, I just don’t like Lucky Charms… or marshmallows on my sweet potatoes because that’s weird too.
SO basic recipe: two homemade graham cracker cookies stuck together with marshmallow fluff then dunked in dark chocolate… YUM. S’mores-a-licious.
p.s. throughout this entire post I spelled marshmallow with an ‘e’… as in marshmellow… I am the worst speller. thanks spellcheck.
REAL RECIPE TIME:
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup untoasted wheat germ
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, room temp
- 1/2 cup packed dark brown sugar
- 2 tablespoons honey
- 1 (8 oz) jar marshmallow fluff/crème (you will have extra)
- 1 cup (about 6 oz) dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, salt, baking soda, and ground cinnamon until all ingredients are well incorporated (with no visible clumps).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on high until light and fluffy (about 3 minutes). Add in brown sugar then mix on medium-high until smooth (about one minute). Next add in honey and mix until combined. Scrape down the sides and bottom of bowl using rubber spatula then mix again to ensure the ingredients are super well combined.
- Pour in half of the dry ingredients from step one and mix on low until combined (about 30 seconds). Repeat with second half of dry ingredients. Make sure to scrape down the sides and bottom of bowl using rubber spatula then mix again to ensure the ingredients are super well combined.
- Empty dough onto a lightly floured work surface and gently push it together to form into a 1-2 inch thick disc. Wrap dough disc in plastic wrap then allow to chill in the fridge for at least one hour.
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the fridge and let it sit at room temperature in the plastic wrap for about 15 minutes. Next, lay it out on a floured (and flat) work surface then lightly flour the top of the dough disk. Using a rolling pin, roll the dough out until it’s about 1/4 inch thick (rotate the dough every few rolls to prevent sticking). Using a 1 1/2 inch cookie/biscuit cutter, cut out cookies then place them 1/2 inch apart on the prepared baking sheets. Repeat until dough is gone. I collected my dough scraps into a second disc and rerolled the dough out once to yield all 32 cookies.
- Bake cookies for 12-15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm and golden. Remove cookies from oven and let the cool slightly on baking sheets, then move to wire racks cool completely.
- Once cookies are cool, line one baking sheet with a new piece of parchment paper. Match each cookie up with another cookie that’s equal in size (32 totally cookies|16 sandwiches). Using a butter knife, spread about one tablespoon of marshmallow fluff on one cookie then sandwich it with the other cookie of the same size. Continue until all the cookies are made into sandwiches.
- Place dark chocolate chips and coconut oil in a microwave safe bowl. Microwave for about one minute then stir using a rubber spatula until creamy. If chunks of chocolate chips remain, heat for an additional 15-30 seconds and stir again until creamy. Taking one sandwich at a time, dip half of it in the melted chocolate then place back on the parchment paper. Continue until all the sandwiches are dunked in chocolate. Let sit in the fridge for about 15 minutes for chocolate to set.
- EAT!
Notes
I found that the cookies kept better in the fridge. Take out about 10 minutes before serving.
If you guys follow me on Instastories then you know I had dental surgery on Wednesday. Healing is going really well and I no longer look like Cindy Lou Who with my upper lip swelling… we’ll see what tomorrow brings! Hope you enjoy these cookies, I know my friends and I did! Plus these would be PERFECT for a Memorial Day BBQ… just my two cents 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your s’mores in action. Peace, friends!
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