Every time I hear the word “S’mores” I think of my little sister who, as it was told to me a year or so ago, came home very late one night (or should I say early one morning) and when my mother asked her where she was, she promptly replied that she was out with her friends at the beach making S’mores over their bonfire. HA! Now this is not to say that it’s impossible and doesn’t happen but they live in a tropical island whose temperatures soar in the upper 80s almost all year (including nights)…..The only time people light up a fire on the beach is to roast a breadfruit (or two) or cook a pot of food for their beach picnic. Bonfire? S’mores? In the Caribbean? Seriously, I think my sister watches tooooo many American television shows. In any case, when I came across this recipe, you already know what I thought about. My lovely paradise, a bonfire, my sister, her friends and their alleged bonfire and S’mores . Today, I dedicate this post and these cookies to Reah and her oh-so-hip pals.

Recipe modified from Christine’s Cuisine

Ingredients:
1 cup all purpose flour
1/4 cup cake flour
1 cup graham cracker crumbs
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup Crisco baking shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla extract
1 egg
3/4 cup chocolate chips
1/4 cup chocolate chunks
2 cups mini marshmallows
Hershey funsize bars, broken into pieces (forgot to add these to photo)

Method:
1. In a medium bowl, whisk the graham cracker crumbs, flour, baking soda, and salt together.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and beat just until combined.
4. Stir in the chocolate chips.

Notes:
I used 1/4 cup less sugar than the recipe called for because I used honey grahams which were already sweet PLUS I used extra chocolate chunks than the recipe called for so I didn’t want it too too sweet. I used a combo of butter and shortening as that is my preference but you can just use all butter and I’m sure the cookies would be just as great. I chilled my cookie dough for 30 hours. After working the dough at room temperature for almost 20 minutes, I wanted the gluten in the flour to relax and all the flavors in this cookie to meld (hence the refrigeration). When I was ready to bake I took dough out fridge and allowed to rest at room temperature for 15 minutes then formed balls. I then placed balls on cookie sheet lined with parchment paper. I only used half the dough because as it’s only two of us in the house, 2 dozen cookies would have been too much. Back to instructions….

5. Place cookies in a preheated oven

6. Bake for 9 minutes (I did 1 tray at a time), then remove from the oven and quickly, but gently push a few marshmallows and a couple of pieces of chocolate into the top of each cookie.
7. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Serve these cookies up by themselves or with a glass of milk. They’re chewy in the middle, crispy around the edges and chocolaty & delicious all around.

Two days later….

Unlike my sister, I was never privileged to sit around a campfire or bonfire with a stick, graham crackers, marshmallows and chocolate but luckily, I can still enjoy all the goodness that comes with the great American treat right in one big fat cookie!

Bye For Now…..