Fireside s’mores inspire sweet, gooey cookies
S’mores may conjure memories of warm nights at camp, but you can capture the flavours of this treat any time; the combination of wheaty graham crackers, rich chocolate and sweet, gooey toasted marshmallows is good any time of year.
We wanted to package s’mores into a neat blossom cookie.
We made a basic butter cookie dough for the base and proceeded to boost its flavour by mixing in graham cracker crumbs.
To really highlight the sweet, whole-wheat flavour of the grahams and to add some crunch, we also rolled the balls of cookie dough in more crushed graham crackers. A halved marshmallow sat neatly on top of the baked cookie and, once melted, took on the same size and shape as the cookies. Rather than use bar chocolate as with traditional s’mores, we thought we’d follow the dressed-up vibe of this cookie and top it with a Hershey’s Kiss.
S’MORES BLOSSOM COOKIES
Makes: 24
1 1/4 cups (310 mL) all-purpose ■ flour
1/2 tsp (2.5 mL) baking powder 1/4 tsp (1 mL) baking soda 1/4 tsp (1 mL) salt
8 tbsp (120 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup/250 mL)
1 large egg, room temperature 1 tsp (5 mL) vanilla extract 12 large marshmallows, halved crosswise
24 Hershey’s Kisses, unwrapped
1. Adjust oven rack to middle position and heat oven to 350 F (175 C). Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda and salt together in a bowl.
2. Using stand mixer fitted with paddle, beat butter, sugar and 1/2 cup (125 mL) graham cracker crumbs on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.
3. Spread remaining 1/2 cup (125 mL) graham cracker crumbs in shallow dish. Working with 1 tbsp (15 mL) dough at a time, roll into balls, then toss in graham cracker crumbs to coat. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.
4. Adjust oven rack 10 inches (25 cm) from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in centre of each cookie. Broil cookies until marshmallows are deep golden brown, 30 to 45 seconds.
5. Transfer sheet to wire rack and immediately place 1 candy in centre of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and kisses. Let cookies cool completely before serving.