S'mores Cookies

I've never met someone who said, "I don't like s'mores." I mean, how could you not love a combination of graham flavor, warm, melted chocolate, and toasted marshmallow? Unless you've got a marshmallow allergy, s'mores should be in your life.

That's why when I was trying to think of something different to make for a birthday, and it hit me that the perfect combination of flavors everyone loves is always a hit was right under my nose.

A few years ago, I made S'more cookies, but this time I tried a different take. I used my Cinnamon Ginger Chocolate Chip Cookies recipe for the base. It's one of my tried and true recipes, a cookie I got to make for my grandmother (the most talented baker I've ever met) before she passed away. She loved them, and every time I've made them they've been a success.

I converted the cookie to chocolate with the addition of cocoa powder. To make the dough, I beat butter, brown sugar, vanilla and almond extracts together for about 2 minutes. I beat in a little bit of half and half and eggs, then gradually mixed in flour, cocoa powder, salt, baking soda, cinnamon, and ginger. Finally, I crushed up graham crackers and poured those and chocolate chips right on in.

I spooned the dough onto a cookie sheet, then added a marshmallow on top of each one. Now we were getting somewhere.

Chocolaty cookie topped with a perfectly toasted marshmallow. Things were looking good.

Success was mine! The dough came out excellent. Cocoa powder can dry out a baked good, but the half and half kept the moisture level high enough to result in a soft, slightly chewy cookie. I loved the marshmallow on top - it gave the real s'more effect I was going for. I've officially found my go-to summer s'mores treat, sans open flame. Baked goods are a lifestyle, I'm tellin' ya.

S'mores Cookies Recipe

Ingredients:

1 cup butter, softened
1 1/2 cup brown sugar
1/2 teaspoon concentrated vanilla 1 teaspoon regular
1/4 teaspoon almond extract
2 tablespoons half and half
2 eggs
2 1/4 cups flour
1/3 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 bag dark chocolate chips (11.5 ounces)
4-5 large graham crackers (crushed)
1 cup small marshmallows

Instructions:

Heat oven to 375 degrees F. In a large mixing bowl, beat butter, brown sugar, vanilla and almond extracts together until fluffy. Mix heavy cream, then add in eggs one at a time until well combined. In a small bowl, stir together flour, cocoa powder, salt, baking soda, cinnamon, and ginger. Gradually mix flour mixture into wet ingredients until combined. Stir in chocolate chips and graham crackers. Scoop dough onto parchment-lined cookie sheets and top each cookie with a marshmallow. Bake 10-12 minutes, until marshmallow is lightly browned.

adapted from cinnamon ginger chocolate chip cookies