Smores Cookie Food

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

S'MORES MARSHMALLOW COOKIES

Steps:

• Whisk the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.
• Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
• Heat the oven to 375 º F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment. I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
• Continue baking the rest of the cookies: Continue baking in batches until all the cookie dough and marshmallows have been used.
• Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week at room temperature. The marshmallows may stick to the wax paper; just gently peel the paper away when removing the cookies.

S'MORES COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

S'MORES COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a medium bowl combine the flour, graham cracker crumbs, baking soda, and salt. Whisk together.
• In a separate larger bowl beat together the butter, white sugar, brown sugar and vanilla until creamy.
• Add the eggs one at a time, beating well each time.
• Slowly beat in the flour mixture until smooth.
• Stir in the chocolate chips.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake for 8 minutes.
• While cookies are baking, chop chocolate bars.
• Cut mini marshmallows in half.
• Remove cookies from the oven.
• Press two marshmallows and couple of pieces of Hershey bar into each cookie.
• Return to the oven and bake an additional 3 or 4 minutes until fully cooked. Cool cookies on a wire rack.

S'MORES COOKIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour, baking soda, and salt together in a large bowl.
• Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add instant pudding and mix well. Add eggs and vanilla extract, blending thoroughly and scraping down sides of the bowl as necessary. Slowly add flour and mix well. Stir in chocolate chunks and cereal until well combined.
• Drop cookie dough onto an ungreased baking sheet using a 2-ounce ice cream scoop. Use rounded tablespoons if you prefer smaller cookies.
• Bake in the preheated oven until edges are golden, about 15 minutes. Place 5 or 6 marshmallows on top of each cookie.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place cookies under broiler, leaving the door open. Bake until marshmallows are slightly toasted, 15 to 30 seconds, watching carefully. Remove cookies from oven. Let rest for 1 minute before cooling on a wire rack.

S'MORES COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl or stand mixer, cream together butter, brown sugar and sugar.
• Add egg and vanilla, mix until combined.
• Add graham cracker crumbs, flour, baking soda, and salt until just combined.
• Fold in mallow bits and chocolate chips.
• Drop by heaping tablespoons on a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
• Bake for 6-8 minutes, or until cookies are set.
• Let cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack.

COOKIE BASE CLASSIC S'MORES

Steps:

• Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.
• Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.

MIGHTY S'MORE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture completely before adding the second with the vanilla extract; continue beating until you get a smooth batter. Stir graham cracker crumbs and salt into the creamed batter.
• Dissolve baking soda in hot water in a small bowl; stir into the batter. Fold chocolate chips and marshmallows through the batter.
• Sprinkle flour into the batter while stirring until flour is completely incorporated and you get a cookie dough texture.
• Scoop small balls of the dough from the bowl and drop onto prepared baking sheets. Depress each dough ball slightly using the back of a spoon.
• Bake in preheated oven until the edges begin to brown, 10 to 12 minutes. Let cool on baking sheet for 5 minutes before moving to cooling racks.

SMORES COOKIE BARS

Steps:

• 1. Heat oven to 350°F Grease 8-inch square baking pan.
• 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
• 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
• 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

S'MORES CHEWY COOKIE BARS

Steps:

• Heat oven to 350°F.
• Line an 8" square baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
• In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
• In a large bowl using a handheld or stand mixer, cream the butter and brown sugar together on medium speed until mixture is creamy and smooth. Add the egg and vanilla extract. Continue to mix until combined, scraping down the sides of the bowl as necessary.
• Turn the mixer down to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
• Press approximately 2/3 of the graham cookie dough evenly into the prepared pan. Spread the Marshmallow Creme on top. I find the best way to do this is to scoop out the entire amount of Creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips. Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok.
• Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of Marshmallow Creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares.