Gimme S’more Lovin’ this Summer!

Ahhhhh….summertime! Picnics and seasonal celebrations calls for putting a twist on your favorite treats! 

All the ‘fixins’ for a desert s’mores buffet seems like a great idea until the next day when the ants have invaded the delicious droppings from the well intended sweet treat. “What was I thinking,” you remind yourself.  

Well, alas, here is an inviting alternative to the work and the mess while preserving the integrity of the sweet s’more…. S’Mores Cookies which I found in a back issue of Cuisine Magazine.

No more long, hot, dangerous pokers prancing around the fire in the dark, carrying a flaming marshmallow in search of that elusive graham cracker and chocolate. This delicious cookie even looks the part!

S’Mores Cookies

Makes 4 dozen cookies
1 cup all-purpose flour

• 3/4 cup fine graham cracker crumbs
• 1/2 tsp. each baking soda and kosher salt
• 1 stick unsalted butter, softened (8 Tbsp.)
• 1/2 cup creamy peanut butter
• 1/2 cup each granulated sugar and packed
• brown sugar 1 egg
• 1 tsp. vanilla extract
• 24 large marshmallows, halved horizontally or the new flat ones 
• 48 Hershey’s chocolate bar pieces (4 bars)

Preheat oven to 375°.

1. Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
2. Cream butter, peanut butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes.
3. Beat in egg and vanilla until incorporated. Blend in flour mixture on low speed just until incorporated.
4. Scoop dough with #60
   scoop (about 1 Tbsp.) onto ungreased baking sheets.
5. Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4–5 minutes more.
6. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.