Happy July 1st! I’m assuming, at the time of this writing, that I’m still in California. You know what was nice, way back in June when I wrote this? That I was headed somewhere in which I WOULDN’T need allergy medicine, vitamin D drops, or anti-frizz hair spray. Oh, that California air. Well, I was going to a lot of places – some without good air (Bakersfield) and some that I’m pretty sure will become my new weather obsession (San Luis Obispo). Yes, I’ve been following that weather forecast and it’s even better than San Diego. However, it is June. Maybe it changes.
Smores Cookie Recipe:
What You Need:
½ stick butter, softened
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour, sifted
2 tbsp cocoa powder
¼ tsp baking soda
1 cup chocolate chips, divided
¼ cup marshmallows
1 graham cracker
Yields: 9 to 12 cookies
1 – First, line a baking sheet with parchment paper and preheat oven to 350 degrees F.
2 – Then, in a large bowl, cream together butter, granulated sugar, egg and vanilla.
3 – Add flour, cocoa powder, baking soda and salt into the wet ingredients. Mix until thoroughly combined.
4 – Then, fold in ½ cup chocolate chips.
5 – Drop cookie dough in about 1 ½ inch mounds on lined baking sheet.
6 – Next, top each cookie dough mound with 2-4 marshmallows.
7 – Then, bake for 8-10 minutes and cool on a wire rack.
8 – In a microwave-safe bowl, microwave ½ cup chocolate chips in 30 second intervals until completely melted.
9 – And then, pour melted chocolate into a piping bag and frost each cookie in a back and forth motion.
10 – Lastly, crush graham cracker into small crumbs and sprinkle over the top of each cookie. Serve and enjoy!
So, I can just about taste them – all the way from California – because they are that good. And I love that ooey gooey taste. These are chewy cookies and they’re meant to be just like S’mores. I think they’re perfect for all year round. And I can see loving them in the winter and having them for the holidays just like a cup of hot cocoa in cookie form. Totally delicious!