What's Cooking at the Genua's?

It's Not Just Popcorn!

S’More Cookies

on October 18, 2010

S’mores usually remind us of campfires, summer nights, scouts and just plain fun. I may be weird but I’m not a fan! Honest. I LOVE toasting marshmallows but I don’t like to eat them. I like graham crackers and chocolate but not necessarily together, with marshmallows. Yes I am strange. I also think of the movie “Half Baked” with Jim Breuer and Dave Chappelle. They kept wanting to make “S’mores man!” Funny movie. But still not a fan of the actual creation. BUT, as a cookie, that is another story. Remember, I really like cookies. I also am baking challenged according to my husband but these are so simple even I can make them. They are basically drop cookies which means you mix all the ingredients and just drop them on the cookie sheet. So with the holiday season starting up give these a try for something a little different!


INGREDIENTS:

2 cups all-purpose flour

½ cup graham cracker crumbs

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, softened

1 cup packed brown sugar

½ cup granulated sugar

2 eggs

2 teaspoon vanilla extract

1 cup coarsely chopped, unblanched almonds

1½ cups chocolate chunks

1½ cups miniature marshmallows

DIRECTIONS:

1. Mix flour, graham cracker crumbs, baking soda and salt together.

2. Beat butter, brown sugar, granulated sugar and eggs in a large mixing bowl. Add the vanilla.

3. Add in the dry ingredients and mix well. Add almonds, chocolate and marshmallows.

4. Drop by tablespoonfuls onto a nonstick baking sheet. Press the top of each cookie lightly with a fork dipped in water.

5. Bake at 350ºF for 12-14 minutes or until light brown.

6. Cool on baking sheet for 1 minute and remove to a wire rack to cool.

Makes about  3 dozen cookies


4 responses to “S’More Cookies

  1. I made these a while ago and they were SO GOOD! It looks like you did a great job getting the marshmallows toasted jut the right shade of golden brown!

    Like

  2. biz319 says:

    Yep, those cookies are totally insulin worthy! Yum!

    Let me know if you make the cauliflower gratin – gorganzola is just a stronger cheese – I think it will be good!

    Like

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