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S'mores Graham Cracker Cookies



The weekend was fast-approaching and we were attending my husband's family reunion/Fourth of July gathering up in Maine, a small town in the literal middle of nowhere, only an hour from Canada.


My husband said we'd mainly be hanging around a bonfire and going for some hikes. After I finished packing, I realized I didn't want to show up empty-handed, but I also was pretty pressed for time (what else is new). So I did a quick search for easy recipes I could make. I also needed to have all of the ingredients on hand because I had no time to go to the store. I really wanted to go the s'mores route to go with the weekend theme of bonfires and wilderness.

As I was searching, I couldn't really find anything, so I almost gave up, almost accepted that I, the baker, may have to go to a gathering empty handed. But then, I stumbled upon these babies from a website called Cooking with Karli. I quickly scanned through the recipe, it seemed fairly easy, and I had ALL of the ingredients on hand. Sold!


I really appreciated the simplicity of this recipe. I altered it a little bit to fit my needs. For the sake of time, I used store-bought marshmallow creme instead of the homemade version in this recipe (although if I make this again, I'll definitely try the recipe version because it looks delish!). I also don't own a food torch (mental note: buy one in the near future), so I couldn't toast the marshmallow, but I just added more chocolate on top instead. I also didn't have the Hershey's symphony bar, so I added chocolate chunks instead, and I used dark chocolate chips (not mini) because that's my favorite.

I felt like the dough was a tad on the dry side, but I may have been a little heavy handed with the flour. I was worried they were going to not turn out well because of the dryness, but wow, was I wrong. These were amazing! My husband's family devoured them, and my brother-in-law even said they were his favorite thing I've ever made (high praise!).


These cookies have a wonderfully soft texture with notes of warm graham cracker, combined with bites of chocolate chips, all topped with smooth marshmallow, more chocolate, and graham cracker crumbs. These are pretty much a less messy version of s'mores in every bite. Perfection!


Here's What You Need;

Graham Cracker Cookies

Homemade Marshmallow Creme* (Optional, see notes)

Toppings

  • 1/4 cup chocolate chips melted

  • 2 tbsp graham cracker crumbs

  • Store-bought Marshmallow Creme or fluff (*only if you're not making the homemade one)


Here's What To Do:

Graham Cracker Cookies

  1. Preheat oven to 350°.

  2. Cream together the butter, granulated sugar and brown sugar.

  3. Add the egg and vanilla. Mix until light in color and creamy.

  4. Add in the dry ingredients (whole wheat flour, crushed graham crackers, baking soda, and salt), mix into the dough. Mix until completely combined.

  5. Mix in the chocolate chunks (or chopped Hershey's Symphony Bar) and chocolate chips.

  6. Roll dough into ball shapes (1/3 cup portions if you want larger cookies) and arrange onto a cookie sheet lined with parchment paper or a silpat baking mat.

  7. Leave the cookie dough in a ball and bake at 350 for 13-15 minutes. The cookies will spread and flatten a bit. Once they no longer look glossy on top and the sides have slightly browned, then pull them out of the oven.

  8. Allow the cookies to cool on the pan for 15 minutes before transferring to a wire cooling rack.

Homemade Marshmallow Creme (OPTIONAL)

  1. **If you are opting to use store bought marshmallow , skip down to the 'Frosting the Cookies' section.

  2. Place the egg whites and granulated sugar in a heat safe bowl (Use your meal stand mixer bowl, if you have a stand mixer).

  3. Place about 1 inch of water in the bottom of a small sauce pan. Place the sauce pan on the stove top and heat the water over medium high heat until it starts to simmer. Once the water starts to simmer, reduce the heat to medium low. Place the heat safe bowl with the egg whites and sugar above of the simmering water (not into the water, just above the water) and whisk continually with an electric hand mixer for about 3 minutes.

  4. The egg whites will become bright white, fluffy and creamy. Remove the bowl from the heat and check to see if all of the sugar has dissolved by rubbing a small amount in between your fingers. It should not feel grainy at all. If it still feels grainy, place the bowl back over the heat and continue whisking for another 30 seconds to a minute.

  5. Once the sugar has completely dissolved, remove from the heat and turn the burner off.

  6. If using a stand mixer, attach the bowl to the mixer and start mixing with the whisk attachment. If you don't have a stand mixer, just continue using your electric hand mixer.

  7. Add the vanilla extract and then turn the speed up as high as it will go and mix until thick, glossy peaks form.

Frosting the Cookies

  1. Portion out the frosting (or store-bought marshmallow) onto each cookie and spread to coat the top of the cookie.

  2. Use a food torch to toast the top of the marshmallow frosting, if desired.

  3. Drizzle the melted chocolate on top of the cookies and garnish with some graham cracker crumbs, if desired.

  4. Serve either warm or chilled.

  5. The frosting needs to be refrigerated within 3 hours of making and will keep well for 3 days in the fridge.

Notes

*Feel free to use store bought marshmallow fluff or store-bought marshmallow creme, if desired. It may be stickier and messier, but it's a good and faster alternative.




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