Thursday, December 29, 2011
This post has been a long time coming, due to end-of-semester business and subsequent illness. I rarely ever fail to be sick during the holidays. This case of bronchitis was more severe than usual - I can't remember the last time I had a triple-digit fever! Fortunately, I had no Christmas-specific recipes planned to blog about. These cookies did not suffer from the wait, since they are suitable for any chilly night, Christmas or not, in a snug armchair with a steaming mug of hot cocoa.
While these are easy cookies to make (just a normal cookie recipe, popped out of the oven a bit early to add the toppings, then popped back in), I did run into one hiccup. The cookies need to be removed from the oven while the middles are still squishy so that the chocolate and marshmallows will stick. I baked the first batch using my convection oven function, which usually turns out more consistent golden-brown cookies. But when I removed them after seven or eight minutes, the middles had already set to the point where I couldn't add any toppings. I switched to the normal oven settings for the next two batches, and even then they were a little firm at seven minutes, though I was able to add the toppings. The next time I make these, I will not rely on a timer, but rather watch for the appropriate level of doneness myself.
The fun part comes once the cookies are back in the oven, chocolated and marshmallowed. The marshmallows puff up with steam until they look like little balloons (see the last picture below), and then deflate as they cool, creating a neat bubbly effect (see the top picture above). I also think that it's cute that the Hershey's logo doesn't melt away in the oven. It makes for a more authentic s'more.
So whether you're gathered around an open fire or not, s'mores can be enjoyed all winter long. And unlike traditional s'mores, these cookies can be dipped into your hot cocoa for extra goodness!
Slightly adapted from Obsessed with Baking.
1 3/4 c flour
1 c graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 c butter, softened
3/4 c sugar
3/4 c light brown sugar
2 tsp vanilla
2 c mini chocolate chips
miniature marshmallows (the recipe I used said 1 1/2 c, but it depends on how many you put on each cookie)
2 Hershey milk chocolate bars, roughly chopped
Whisk the flour, graham cracker crumbs, baking soda and salt in a large bowl.
Cream the butter and sugars together in the bowl of a stand mixer until light and fluffy. Add the eggs and vanilla, mixing until well combined. Slowly add the dry mixture, then stir in the chocolate chips. Refrigerate dough for 1-2 hours.
Preheat oven to 375°F. Coat baking sheets with cooking spray.
Roll the dough into tablespoon-sized balls and place onto the cookie sheets (you might want to spread yours out more than I did - I tend to crowd my pans, which can result in uneven baking).
Bake between 5-8 minutes (depending on your oven) until edges are set and middles are still moist. Remove the cookie sheets from the oven and quickly top with chopped milk chocolate and mini marshmallows.
Return to the oven for another 2-3 minutes until cookies are fully baked. Cool on a wire rack.