Nov 15 2012
It must be the crisp fall air, the smell of the leaves and everyone wanting to snuggle by the campfire (or backyard firepit, most likely)–I’m seeing s’mores everything lately. S’more cupcakes, cheesecake, pancakes, cocktails, coffee and hot chocolate flavors. And cookies, oh, so many cookies! I’ve seen layered bar cookies and cookies with stuff all mixed in and cookies with big puffs of marshmallow with chocolate buried in the fluff.
Out of all the possibilities, I decided to give these a try–something about using actual graham crackers as the bottom crust and that adorable little pat of Hershey’s milk chocolate on top made these feel so much more like s’more than any of the others.
I won’t lie–these are kinda tough to get right. They will burn easily if you don’t watch them carefully, the marshmallow mixed in makes them super gooey and they stick together and look a little ugly around the edges but they are so worth it. They are awesome as a cookie and even better warmed for a few seconds in the microwave and topped by just a dollop of vanilla ice cream. The brown sugar-cinnamon combination really shines that way and the chocolate gets all melty and delicious.
If the pancakes/cheesecakes/cupcakes etc are half as good as these cookies, the s’mores trend may be my new favorite baking obsession!
Note: I had more dough than graham crackers so I scooped out the dough and made cookies with rounded tablespoons. The ingredients in the cookie dough still impart a flavor that’s reminiscent enough of graham crackers that they still taste s’more-ish. They are so goood, in fact, I think Greg and I preferred them this way, but if you do this make sure you use parchment or a silicone baking mat–they get super sticky.