I wasn’t sure about this latest installment in my Year o’ S’mores, but when my friend Amy opened up her care package (I love trying out these new recipes, but I cannot handle having the goodies in my house!), she declared her undying love for me.
So maybe they’re okay after all.
I can’t remember where I found new blogs to read and recipes to try before my days of Twitter, Stumble Upon and food carnivals – and coincidentally, I can’t remember which of those three places took me to My Baking Addiction and her giant s’mores cookies. But regardless of how I found it, I’m glad I did.
Go ahead. Click over and look at her giant cookies. She made them in a muffin top tin! They’re perfectly round! I love them!
I don’t own a muffin top tin, although I’d like to. So I scooped dough with an ice cream scoop onto cookie sheets and smashed them down a bit. It worked just fine, although nobody’s going to mistake my uniquely shaped cookies for ones baked in a muffin tin.
2 sticks butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
1 tbsp vanilla
4 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 cups chocolate chips
3 regular size Hershey’s chocolate bars
3 graham crackers
Preheat oven to 350 degrees. Mix butter, sugar, eggs and vanilla with mixer until fluffy. (Mine was never “fluffy,” but that’s what recipes usually say. Fluffy.) In a separate bowl, mix flour, salt and baking soda. Mix well, then add to wet ingredients. Fold in chocolate chips.
Scoop dough onto cooking sheet or into extra large muffin tin. Press graham cracker pieces, marshmallows and chocolate squares on top of cookie dough. Bake for 11-13 minutes (or until edges begin turning brown). Serve while warm and just try to stop the smiles!
If I try this recipe again, I think I’ll add graham cracker crumbs to the dough and use marshmallow fluff and the chocolate bars for the toppings. Have you ever made – or eaten – s’mores cookies?