I spent a lot of time yesterday thinking how I could change chocolate chip cookies into S’mores cookies. You’d think it would be easy, right? Add marshmallows and milk chocolate to a dough. But no, both of those things tend to dry out when baked for over 5 minutes.
So I tried making the cookies two ways. First, I made a graham cracker chocolate chip dough and buried frozen marshmallows inside the dough circles. My thought was that if the marshmallows were frozen and buried, they’d have less exposure to the heat and dry out less. This worked pretty well, but the marshmallows still added a chewiness, which wasn’t necessarily unpleasant, but not particularly great.
For the second version, I baked the cookies for about 9 minutes, then ever-so-quickly stuck marshmallows and Hershey bar milk chocolate pieces in them before returning them to the oven for another 3 or 4 minutes. Here’s what the second batch looked like. They are so good! Below is the revised recipe.
In this shot, the marshmallows are a little bubbly and hot. They settle down nicely once cooled.
- 6 ounces 1 1/2 sticks butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups semi-sweet chocolate
- 1 cup more or less of marshmallows (not large style)
- 2 Hershey Bars broken into pieces
- Preheat oven to 375 degrees F. Line cookie sheets with foil.
- In a mixing bowl, beat together butter and sugars until light and fluffy. Blend in egg and vanilla. Combine the flour, crumbs, salt and baking soda and add to the creamed mixture. Stir until blended, then mix in chocolate chips.
- Drop dough by heaping tablespoonfuls onto cookie sheets about 3 inches apart.
- Bake for 8-10 minutes or until cookies spring back when touched and appear set. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 or 4 more minutes)