More Chocolate, Mallows, and Grahams

So I’m sure after reading this post, you’ve already baked yourself a batch of Averie’s S’mores Bars and spent the long weekend savoring every one.  If they even lasted the entire long weekend.  Which means that you are now looking for something to do with your leftover mallows and graham crackers.  I know I was!  This recipe for Chocolate Chip Graham Cracker Cookies on Little Bitty Bakes comes at the perfect time!

 

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Liz makes amazing cookies and shared her secret ingredient of graham crackers.  Luckily, I had plenty of those in the pantry!

 

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I followed Liz’s recipe but added in some marshmallows for a s’mores themed cookie.

 

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For my first two dozen cookies, my marshmallows melted!

 

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Before baking my next two dozen cookies, I decided to refrigerate the dough for 30 minutes and then rolled the dough into tighter balls.

 

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It worked!  And I adjusted the recipe below to add in these changes.

 

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Liz was correct…the graham crackers add a little something to these cookies, but it’s hard to put your finger on it.

 

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Luckily, she shared her secret with us!

 

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Not in the mood for cookies…

Here are a few other s’mores inspired recipes!

S’mores Bars

S’mores Whoopie Pies

 

 

Chocolate, Mallow, and Graham Cookies

Adapted from Little Bitty Bakes

 

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 cup graham cracker crumbs

2 cups all-purpose flour

1.5 cups semisweet chocolate chips

1.5 cups mini marshmallows

 

Directions

Heat the oven to 350 degrees F. 

In a large mixing bowl, beat the butter and sugars with an electric mixer until creamy.  Add the eggs; mix until blended.

In a separate bowl, mix the remaining ingredients.  Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Chill dough for 30 minutes.

Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets, rolling tightly.  Bake 12 to 14 minutes, or until the edges are golden brown.  Allow the cookies to cool 2-3 minutes on the cookie sheets before removing to cool completely.  Store the cookies in an airtight container, or freeze extra cookies.

 

 

What is your favorite s’mores recipe?

Please share!!!

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14 thoughts on “More Chocolate, Mallows, and Grahams

  1. HOW have I never thought of this?!? Absolutely GENIUS! I am a sucker for s’mores, and dont even get me started on chocolate so these are perfect, just perfect! 🙂

  2. So glad you made these, and that you added in the marshmallows! I should have realized the marshmallow would melt into the dough — I think that’s happened to me before with another recipe, now that I think about it. 🙂 Anyway, glad the second round worked out! Now I really want to remake them with the marshmallows!

    • Thanks Liz! They are AWESOME cookies! I will definitely be making them again! I’m thinking with the mallows they’d be a good cookie bar or cookie pie. It might be thicker so they won’t melt as much.

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