S'MORES COOKIES
If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
Provided by Food Network
Categories dessert
Time 1h45m
Yield About sixteen 2-ounce cookies
Number Of Ingredients 12
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.
ÚNCLE SCOTT'S S'MORES
Make and share this Úncle Scott's S'mores recipe from Food.com.
Provided by Chef mariajane
Categories Candy
Time 20m
Yield 20 sandwiches
Number Of Ingredients 3
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat, and let cool until slightly thickened. Holding graham cracker by the edges, dip one side of each cracker in chocolate, letting excess chocolate drip back into bowl. Put dry side of each cracker on parchment-lined rimmed baking sheet. Refrigerate until set, about 30 minutes.
- Press each marshmallow onto the tip of a skewer or a clean whittled stick. Roast the marshmallows, turning occasionally, until toasted to desired doneness. place 1 or 2 marshmallows on a cracker, and top with another cracker. M-M-M-M-M-M-M GOOD!
Nutrition Facts : Calories 103.7, Fat 1.4, SaturatedFat 0.2, Sodium 95.9, Carbohydrate 22.1, Fiber 0.4, Sugar 12.4, Protein 1.2
UNCLE SCOTT'S S'MORES
After losing his piece of chocolate to the sandy beach one too many times, Hazel Brown's uncle, Scott Stewart, improved on the classic s'more. Dipping the graham cracker in melted chocolate keeps it firmly in place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 sandwiches
Number Of Ingredients 3
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat, and let cool until slightly thickened. Holding graham cracker by the edges, dip 1 side of each cracker in chocolate, letting excess chocolate drip back into bowl. Put dry side down on a parchment-lined rimmed baking sheet. Refrigerate until set, about 30 minutes.
- Press each marshmallow onto the tip of a skewer or a clean whittled stick. Roast marshmallows, turning occasionally, until toasted to desired doneness. Place 1 or 2 marshmallows on a cracker, and top with another one.
COOKIE BASE CLASSIC S'MORES
Ever tried an American-style marshmallow s'more? It's a Bonfire Night-friendly stack of sweet joy, with cookies and chocolate spread thrown in for good measure
Provided by Chelsie Collins
Categories Snack
Time 6m
Yield Makes 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 194 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
S'MORE QUESADILLAS
In this Southern twist on a fireside classic, flour tortillas replace traditional graham crackers; be sure to buy the large size and portion out to guests after grilling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 quesadillas
Number Of Ingredients 3
Steps:
- Heat a grill or grill pan. Place 4 tortillas on a clean work surface; scatter each with chocolate pieces and marshmallows. Place the 4 remaining tortillas on top, press them together to seal. Grill until tortillas are browned and chocolate and marshmallows are melted and gooey, about 30 seconds per side. Cut into wedges, and serve.
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