I couldn’t leave the week without sharing that second s’more dessert…
This is just a quickie to tell you a little about these delectable delights, but before I go any further I have to again apologize for not just the lack of, but the quality of the pictures – as I mentioned last post, my brother/photographer was out of town (aahh!), so this is what you get when leaving me to my own devices (bwahahaa)!
About these cookies – when thinking through different s’more ideas, I came up with this one. The first attempt was a fail (as many first attempts are) and at first I thought that it was one of those ideas that just wasn’t going to work. But then looking at some of them, they actually didn’t turn out too badly, so there was hope! Tweaking a few things, I made them again and here are the results!
The cookies are actually baked in a whoopie pie pan, so if you don’t have one, I would encourage you to go get one OR let me know of any alternatives you come up with – I would love to know!
You start out by putting a thin layer of graham cracker crust (about a tablespoon in each cavity) and baking them, then taking one ball of dough, placing about 1 teaspoon of marshmallow crème on top of it and then topping with another small amount of dough. After this, you press the two chunks of dough (with the marshmallow crème in between) together and flatten slightly like you would with some other cookie recipes. THEN, you place the dough/marshmallow disks on top of the crust, bake and voila! S’more Cookies!
I know I didn’t mention this enough yesterday, but I love, love s’mores. You give me a cookie with all the components of s’mores and I’m one happy person!
Have a fun, relaxing, and food filled weekend, my friends – cottura felice!
Double Chocolate S'more Cookies
Double chocolate cookies with graham cracker crusts and a marshmallow surprise inside -a classic dessert in cookie form!
For the crust1 C. firmly packed graham cracker crumbs (see note below)
2 tbsp + 2 tsp. granulated sugar
4 tbsp. butter, melted (see note below)
1 egg white, lightly beaten (optional, see note below)
For the cookies1/2 C. (1 stick) butter, softened
1/4 C. light brown sugar
1/8 C. granulated sugar
1/4 tsp. vanilla extract
3/4 C. all-purpose flour
1/4 C. unsweetened cocoa powder
1/4 tsp. baking soda
1/8 tsp. salt
1 C. chocolate chips
Preheat oven to 325° f.
In a small bowl, combine graham cracker crumbs, sugar, melted butter and egg white (if using).
In a whoopie pie pan, divide the crust mixture between the cavities placing (about) 1 tbsp. of crust in each cavity. Press crusts down until evenly distributed.
Bake in preheated oven for 5 minutes, or until crusts just start to brown.
Remove from oven and let cool while you make the cookies.
Turn oven temperature up to 350° f.
CookiesIn a medium - large bowl, combine butter, brown sugar, granulated sugar, egg, and vanilla, beating on low then gradually moving up to high speed. Beat until smooth and light in color.
In a small bowl, combine flour, cocoa powder, baking soda, and salt.
Gradually add flour mixture to butter mixture.
Stir in chocolate chips.
Chill dough in freezer 10-15 minutes or in fridge until slightly firm.
On a separate clean surface (parchment paper or a baking sheet) or in the palm of your hand, make 24 mounds of dough - 12 mounds consisting of 1 tbsp. of dough and 12 using 1/2 tbsp. or less of dough. Place about 1 tsp. of marshmallow creme on top of each larger mound, then place smaller mound on top. Press the two mounds together to form a small thick disc.
Place discs on top of crusts (see note below).
Bake in preheated oven for 12-15 minutes or until just set (see note below).
Remove from oven and place on wire rack to cool.
For the crust you want to be sure that your graham cracker crumbs are super fine. You want a thin layer of crust and using very fine crumbs works best for this.
For the butter, you may have to add more (but only add a tbsp. at a time) to get the right consistency (the crumbs should stick together when placing a small amount in your hand and pressing down - as if in a pan) . With this recipe, the crusts need to be able to stick together well to withstand the weight of the cookies and to come out of the pan without crumbling. If you use the egg white however, you probably won't need to add more butter - so be sure to add the egg white (if using) before adding more butter - unless the consistency is super crumbly.
When placing the discs on top of the crusts, the dough will not fill the cavity - but don't worry as the cookies will spread while baking.
When baking the cookies: if you notice the crusts are beginning to brown too quickly, turn the temp. down to 325° f. and continue to bake until cookies are just set - remember that cookies continue to bake after removing from the oven! :)