Tuesday afternoon it was 95 degrees in the shade – not exactly campfire fire weather at the cottage but that never stops us from eating campfire food, especially S’mores. We’ve made them in the microwave, under the broiler, and now with this great recipe from Cuisine at home magazine, we put some s’more cookies together on a baking stone.
It’s not only a hot week for our family here in Wisconsin, it’s also a busy one. It started on Monday morning with four haircuts, a severe bout of car sickness on the way to the cottage (we were getting a bit tired of that new car smell anyhow,) an orthodontist appointment, and then finally two football practices.
A few months ago a kind friend gifted to me a subscription to Cuisine at home. I’ve don’t recall ever following a recipe from a food magazine up until now and I am burning through this issue.
I’ve got to say, I love these cookies. I’m not going to tell you they are easy to make because I read somewhere that food bloggers are not suppose to write that. Suffice it to say, we threw these together in a snap.
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- 1 cup all-purpose four
- 3/4 cup fine graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 24 large marshmallows halved horizontally
- 48 Hershey's chocolate bar pieces 4 bars
- Preheat oven to 350 degrees F.
- In medium sized mixing bowl, combine flour, graham cracker crumbs, baking soda, and salt.
- In large mixing bowl, use mixer to cream butter, peanut butter, and sugars. Mix until light and fluffy, about 5 minutes. Beat in egg and vanilla
- Combine flour and butter mixture and mix until well incorporated.
- Use measuring tablespoon to scoop out dough onto ungreased baking sheet.
- Bake cookies 8 minutes. Top each with a marshmallow half and bake until golden brown, about 7 more minutes.
- Transfer cookies to cooling rack. Allow to stand for 5 minutes, then press chocolate pieces on top.