Campfire, shmampfire. We’re getting our summer s’mores fix without an open flame, thanks to these s’mores cookies. We don’t want to toot our own horn, but the method is kind of genius.
You see, this isn’t your typical flour-and-sugar cookie. Instead, it relies on graham cracker crumbs as the main dry ingredient. The result is somewhere between a regular graham cracker and one of those chewy oatmeal sandwich cookies you used to eat in grade school. A melted marshmallow and chocolate drizzle lend those camping vibes (no tent or scout skills required). The cookies will stay soft for a few days, too, if they last that long.
15 sheets graham crackers (about 2 cups [230g] crumbs)
¼ cup (50g) granulated sugar
2 tablespoons brown sugar
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons butter, melted
1 large egg, whisked
½ teaspoon pure vanilla extract
¼ cup milk chocolate chips, melted
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of a food processor, pulse the graham crackers until they are finely ground; they should be the texture of sand.
3. Transfer the crumbs to a medium bowl. Add the granulated sugar, brown sugar, baking soda and salt, and whisk to combine. Stir in the butter, egg and vanilla until a soft dough forms.
4. Scoop the dough into 12 mounds (approximately 1½ tablespoons or 37g each) on the baking sheets. Roll the mounds into balls, then transfer to the refrigerator to chill for 10 to 15 minutes.
5. Transfer the cookies to the oven and bake until just set, 8 to 10 minutes. Remove the cookies from the oven and top each with a marshmallow. Return to the oven and bake until the marshmallows are melted, 5 to 7 minutes more. Cool the cookies on the baking sheets for 10 to 15 minutes before moving to a cooling rack. (The cookies will remain slightly soft after cooling.)
6. Meanwhile, melt the chocolate over a double boiler or in the microwave. Transfer to a small Ziploc bag, snip one corner and drizzle the melted chocolate over the cooled cookies.