S'Mores Cookies

I was planning on making my friend birthday cookies a while ago (well obviously in the month of her birthday) and I totally messed up and told her I promised I would make her some. Well now its been about 4 months, but I didn’t forget my promise! She has the taste buds of about a seven year old so I thought that s’mores cookies would be perfect. I adapted my recipe from http://www.cookiemadness.net/2006/02/smores-cookies and did a couple tweaks to make them spread less and instead be more like softer balls of dough after baking the cookies.

Hopefully my friend thinks they were worth the wait.

Recipe:

Ingredients:

1 ½ sticks cool room temperature
 butter

½ cup granulated sugar


¾ cup packed brown sugar

1 large egg

1 teaspoon vanilla extract


½ teaspoon salt

½ teaspoon baking soda


1 ½ cups all-purpose flour

1 cup graham cracker crumbs


1cups semi-sweet chocolate

1 cup miniature marshmallows

2 Hershey Bars, broken into pieces

Directions:

Preheat oven to 350 and grease two cookie sheets.

Cream butter and both sugars together and then beat in egg and vanilla. Beat in the salt and baking soda until well blended. Once this mixture is well mixed, mix in the flour and then graham cracker crumbs. Finally, Stir in chocolate chips.

Drop dough by heaping tablespoonfuls onto cookie sheets, spacing them each about 3 inches apart.

Bake for 8-9 minutes. Remove & quickly press marshmallows & chocolate in. Return to oven and cook until done (about 3 or 4 minutes).

Just like toasting marshmallows over a fire

A much more portable version of the campfire classic.

Oreo Rocky Road Brownies

I was just away for a week in Puerto Rico, and every day at the beach the resort would give us a free pack or oreos. Instead of eating them, I stockpiled them up and planned on using them in a new recipe when I came back home. I was worried security may stop me again and wonder why I had almost 40 oreos in my bag (I have been stopped the three past times I was flying because seriously, a 5'2" blonde 17 year old looks very incriminating), but fortunately I flew through security and didn’t have to do any explaining about my interesting baggage contents.

For a new spin on rocky road bars I came up with oreo, marshmallow brownies.

Ingredients:

4 ounces unsweetened chocolate

3/4 cup butter

1 cup granulated sugar

3 eggs

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 cup all-purpose flour

1/3 cup semisweet chocolate chips

9 plus 3 Oreos, coarsely chopped

¾ cup plus ½ cup mini marshmallows

Directions:

Preheat oven to 350 degrees F and grease an 8×8 inch baking pan. In a small saucepan over medium heat, place the unsweetened chocolate and butter. Continually whisk the two together, and turn off the heat once the butter is melted but continue to whisk the mixture until fully melted and blended together.

In a separate bowl stir the eggs and sugar together, and then add the chocolate and butter mixture to it. Then add in the vanilla and salt, and finally the flour. Mix until well combines and fold in the semisweet chocolate chips, ¾ cup of the marshmallows, and 9 of the chopped oreos.

Pour the mixture into the already greased pan and spread it so it is evenly distributed throughout the pan. Finally, top it with the 3 extra chopped oreos and ½ cup of marshmallows.

 Place in the preheated over for 30 to 35 minutes and cool before slicing.

In order to prevent the marshmallows on top from being crunchy, you can add them on top when there is only 2 more minutes of baking time left.

These came out dense and fudgy, and good. You can always add nuts if you want but I didn’t want to complicate. The marshmallows complimented the cream filling of the oreos well, and I didn’t find the marshmallows on top to be too hard.

Snow Day Hot Cocoa Cookies

It’s a snow day! Work on schoolwork? Nah, instead it’s time to try a new recipe.

What better than hot cocoa cookies on a chilly snow day?

Ingredients:

Cookie

3/4 cup softened butter

1/2 cup sugar

2 eggs

1/4 cup evaporated milk

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1 cup instant hot cocoa mix

1 teaspoon baking soda

1/4 teaspoon salt

18 large marshmallows, cut in half

Glaze

1 3/4 cups powdered sugar

6 tablespoons butter

1/4 cup plus 1 1/2 teaspoons milk

2 tablespoons unsweetened cocoa

Directions:

Nonfat milk powder and water can be mixed

as a substitute for evaporated milk.

Stale marshmallows can be softened

by putting them in the microwave

for a few seconds.

Heat oven to 350°F. Combine 3/4 cup butter and sugar in bowl. Beat at medium speed. Add eggs, milk mixture and vanilla. Continue beating until mixed and then add flour, cocoa mix, salt, and baking soda. (I actually only had hot cocoa mix with marshmallows so I had to sift through and take out each one of the mini marshmallows- not so entertaining, but worth it.)

Drop dough by rounded teaspoonfuls onto un-greased cookie sheets. Bake for 8 to 9 minutes or until set. Remove from oven and top each cookie with marshmallow half (i cut my marshmallows using scissors). Continue baking for 1 to 2 minutes until marshmallow begins to puff. Cool completely.

Meanwhile, place powdered sugar into medium bowl; set aside. Combine all remaining glaze ingredients (1/4 cup of the milk) in 1-quart saucepan. Cook over medium heat until mixture comes to a boil; boil 1 minute. Remove from heat; cool 5 minutes. Pour mixture over powdered sugar in bowl. Beat at medium speed until creamy. Add the 1 1/2 teaspoons milk, mix, and then reheat the mixture in the microwave for 15-20 seconds.

Immediately spoon glaze over cooled cookies in a criss-cross pattern. Let the glaze harden and then store the cookies between sheets of waxed paper.

Warning: the dough is very loose and spreads quick. I made less (only 26), but bigger cookies. You can experiment to find what marshmallow to cookie ratio you like best.

I would make these again because they tasted pretty good and looked great, but they probably won't be come one of my go-to recipes.