Photo Update 3/9/15
These s’mores chocolate chip cookies combine the great taste of s’mores, with graham crackers, marshmallows and chocolate all in a delicious chocolate chip cookie!
May has been and will continue to be a wonderful month. The very beginning of the month, I traveled to Utah to celebrate Nate’s graduation from UVU, we are so proud of him. And then not only did he graduate with his bachelors on Friday but he started a new job on Monday that will provide well for his growing family. He continues to show what a great guy he is.
The Saturday after Nate’s graduation, his family gave a baby shower for Aimee, timing it just right so I and mother-in-law, Sandi, could be there. Many members of the Garrett family were invited but not all were able to attend, one not able to go was my sister-in-law, Sabrina, but she suggested that her daughter Cambria might want to go with me. Cambria is 13 and was happy to enjoy a baby shower even with lots of people she did not know.
After the baby shower, I decided I wanted to go to the Church Museum of Art in Salt Lake, and Cambria was willing to attend with me. We saw an amazing exhibit about the charity of women (it is running through September – and I recommend you take the time to visit), the museum had an “interactive” experience where you could look for images of service or knowledge or womanhood, and if you did certain things you will have completed a Personal Progress experience as part of the LDS church Young Women program. Cambria and I chose to do this and it made the exhibit even more lovely because we personalized it for ourselves.
Climbing Mother by Brian Kershinsnik
So since the YW Personal Progress was on my mind (read a little more about that here) on the drive home, I asked Cambria what were so other experiences she had had with it. One she mentioned was cooking with her younger sister Christine and teaching her some cooking skills. It intrigued my mind to wonder what she might have cooked and she mentioned they made S’mores Cookies together. Just the name of the cookie, s’mores cookies, perked my interest, I thought they had to be good and asked for the recipe.
Cambria and her family were more than happy to share the recipe with me. And I can attest that my Young Women group at church were delighted because I baked the cookies and brought them on Sunday as a treat after my lesson. So for those girls or anyone else who wants this delicious recipe, I am sharing it here with you.
These amazing s’mores cookies have a graham cracker crumble added to the cookie dough and are topped with a gooey marshmallow, which gets toasted in the oven for a minute then topped with a piece of Hershey’s chocolate. These cookies are so soft and one of my favorite cookie recipes to date!
I hope you love them as much as we did!
For The Graham Cracker Crumble:
- 1 package graham crackers
- 6 TBS butter (melted)
- 1 TBS sugar
- dash of salt
For The Cookie Dough
- 1 cup butter (softened (2 sticks)
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 TBS milk
- 2 tsp vanilla
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 cups flour
- 1 1/2 cups milk chocolate chips
- 16-20 large marshmallows (cut in fourths)
- 16-20 small snack size Hershey bars (broke into fourths)
- Preheat oven to 350 degrees
- Crush graham crackers inside a ziploc baggie with a rolling pin (you can choose how fine you want your crumbs)
- Put your crushed graham crackers into a medium bowl, add the melted butter, sugar, and salt and mix together so that all the crackers are coated with the melted butter.
- In a large bowl, add your 1 cup softened butter and sugars, beat until creamy.
- Add your eggs, milk, and vanilla and mix again until those are all incorporated.
- In another medium bowl, add your flour, salt, baking soda, and baking powder and combine.
- Add your flour mixture and your graham cracker crumbs to your wet mixture and stir together.
- Gently stir in your milk chocolate chips.
- Onto your cookie sheet, scoop 1 inch size balls.
- Bake your cookies for about 7 minutes.
- Remove your tray from the oven and top each cookie with 1/4 piece of marshmallow.
- Place cookie sheet back into the oven to bake for 1 and 1/2 minutes.
- Remove again from the oven and let cool for 2 minutes.
- Top the marshmallows with 1/4 piece of the snack Hershey bar.
- Allow to rest for a couple more minutes on cookie sheet before moving to a cooling rack.
- Cool cookies for about 2 hours before sharing (you can eat sooner, your chocolate and marshmallow will just be soft)
Enjoy the delicious flavor of s’mores in this cookie.
You might like these other s’mores themed treats too: