CHOCOLATE S’MORES COOKIES

NO DOUBT THESE S’MORES COOKIES WILL BRING BACK MANY CHILDHOOD MEMORIES

16 cookies

Ingredients:

1/2 cup butter (preferably unsalted)
1 cup bittersweet chocolate (70%ish)
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg + 1 yolk
2 tsp vanilla extract
3/4 cup flour
1/4 cup cocoa powder
3/4 tsp baking soda
1/2 tsp salt
3 sheets Graham Crackers
3/4 cup tiny marshmallows
1 whole Hershey’s bar

The Blistered Peppers Take:

Here’s the thing: all BP recipes go through development. I mean I can’t just throw out random ingredients at y’all and hope they work! That being said, these s’mores cookies took more time than most recipes to perfect. That’s because I wanted there to be chunks of graham, marshmallow, and Hershey’s, and this made getting the cookie to actually hold together pretty difficult. It is important to me that this recipe was authentic to s’mores, not some abstract take on it.

Well, I think we got it.

BP tip: Use a high quality cocoa powder. It will really add flavor and help the cookies stay together.

Hotter tip: When done baking, allow these cookies to cool just enough so you can handle them without them crumbling, but enjoy them warm! While these cookies are great cooled, they do become a little more dense and less gooey. You can always pop them in the microwave for 10 seconds, if you want to recover the gooey marshmallow and melty Hershey’s - it is the best part so don’t miss out!

Recipe:

1. Preheat the oven to 375. Line two large baking sheets with parchment paper.

2. In a large pan over medium heat, brown the butter. Let it melt, stir it often, and suddenly you will see the butter start to foam and shortly after it’ll brown (approximately 4 minutes).

   • As you see the butter turn gold, turn off the heat and keep stirring, the butter will continue to ‘brown’ but you don’t want to over do it!

3. Immediately transfer the butter to a large heat-proof bowl. Add the bittersweet chocolate. Stir constantly until the chocolate has melted and has a smooth consistency.

4. In a separate large bowl, combine the sugars, eggs, and vanilla extract. Mix until no clumps of sugar remain, then add in the chocolate mixture until well combined.

5. In a separate medium bowl, whisk the flour, cocoa powder, baking soda, and salt.

   • For a really nice and smooth consistency, try putting the flour and cocoa powder through a fine mesh sieve before whisking. This will remove any larger bits/pieces.

6. Fold half of the flour mixture into the sugar/chocolate mixture. Mix until no dry spots remain, then add the remaining flour mixture. Fold again until no dry spots remain.

7. Finally, add the graham crackers, marshmallows, and Hershey’s bar.

   • Break the graham crackers into 1/4 inch pieces, should be the size of a quarter.

   • The Hershey’s should also be broken into small pieces. I like to break the bar into the individual Hershey’s pieces, then I halve each piece.

8. Using a cookie scoop as a guide to ensure each cookie is uniform in size, begin forming the cookies. Make sure that the bottom of each cookie is covered with dough and no s’more toppings - marshmallows, graham cracker, Hershey’s bits - are exposed.

   • You can add a piece of marshmallow or Hershey’s on the top of the cookie for aesthetic, but if exposed on the bottom, the cookie will stick to the parchment/baking sheet and fall apart.

9. Bake for 8 minutes. Remove from oven and let cool for about 5-7 minutes.

Enjoy warm while the marshmallow is still gooey and the Hershey’s still oozing!