We love s’mores, doesn’t everyone? Yes and no. In a random survey of our test kitchen colleagues, we discovered that most of them enjoy the combo of marshmallows, chocolate, and graham cracker. But many have terrible memories of making s’mores: unmelted chocolate, carbonized marshmallows, and worse — whole s’more packets lost to the campfire because of broken sticks, foil fails, or sudden, loud sounds.
We made these cookies for them. They’re everything you want in a s’more, but in a much less messy format — and with slightly more sophisticated ingredients. Which is to say, while the cookies do have graham cracker and marshmallow in them, they also have cinnamon and dark chocolate. There’s a little brown sugar in there, too, and we love how it caramelizes around the ooey, gooey marshmallow and melted chocolate.
These cookies are perfect for eating under the night sky, whether you’re stretched out next to a campfire in Big Bear, glamping it in Ventura, or watching the city lights twinkle from a patio in the Hollywood Hills. Going with kids and friends? Make a double batch, otherwise they’ll disappear before you can say, “Hey, what was that sound?”
Tip: on the other hand, if you just want a few cookies, the dough freezes really well.
1 ¾ sticks Kerrygold Pure Irish unsalted butter, room temperature
½ cup superfine sugar
½ cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 ⅔ cups flour
1 ¼ cups graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup chocolate chips
1 ⅓ cups mini marshmallows
1 bar of dark chocolate, roughly chopped
Preheat the oven to 375˚, and line a large baking sheet with parchment paper.
In a large bowl, beat the butter and sugars together for 2 to 3 minutes, or until creamy, and then beat in the eggs and vanilla extract.
When the mixture is combined and smooth, add the flour, graham cracker crumbs, baking soda, salt, and cinnamon, and mix until combined.
Fold in the chocolate chips, mini marshmallows, and dark chocolate.
Transfer the dough to a worktop covered in plastic wrap, and shape it into a log about 2 inches thick. Roll the log up in the plastic wrap, and refrigerate it for 2 hours.
Unwrap the cookie dough, cut it into ½-inch disks, and place the disks on the tray about 3 inches apart.
Bake the cookies for 10 minutes, or until light brown and set on the edges.
Let the cookies cool on the baking sheet for about a minute, and then transfer them to a wire rack to cool completely.
Recipe adapted from: Kerrygold