I don't know about you, but where I live it's under 20 degrees Fahrenheit these days. Obviously, that's too cold to make S'mores sitting outside by a campfire. So, I am bringing the S'more's inside to my warm kitchen! This is a delicious, graham crackery cookie version of the classic treat.
To begin, you need to assemble the usual ingredients, plus a few more. But first the essentials!
This recipe comes from one of my favorite sources of clever food ideas - those Pillsbury Classic Cookbooks you find in the magazine rack in most grocery check out lanes. These Smore's Cookies can be found in the December 2007/January 2008 Holiday Cookie edition.
S'more Thumbprint Cookies
from Pillsbury Classic Cookbook
1 cup butter softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1 cup finely ground graham cracker crumbs (16 cracker squares)
1/8 teaspoon salt
120 miniature marshmallows
60 rectangles milk chocolate (four 1.55oz bars)
Preheat oven to 325 degrees. In a large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, cracker crumbs and salt; on low speed beat about 1 minute or until stiff dough forms.
Roll dough into 60 balls and place on ungreased cookie sheets about 2 inches apart. With thumb, make indentation in center of each.
Bake 10-12 minutes or until cookies are firm and edges are just beginning to brown.
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| One of the things I love about these cookies is that they don't spread while baking! |
Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer.
After removing cookies from oven place a rectangle of chocolate on top of the marshmallows.
Let stand 2-3 minutes. With tip of knife, gently spread chocolate over marshmallows.
Let stand until chocolate is set.
Note: To make graham cracker crumbs break 16 squares into food processor bowl with metal blade. Cover; process until fine crumbs. I have also placed the crackers in a large ziploc bag and crushed them with a rolling pin.
That's it! Super easy and super fun. They taste great, too. I actually enjoy eating one or two before the chocolate sets, while it's warm and gooey.
I also kind of like the way the cookie look without spreading the chocolate. I like the HERSHEY written across the top. I like them both ways, it's really a preference thing. Regardless of how you decide to serve them, I hope you enjoy the summery/fall goodness of S'mores all year round!
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