S'mores are the best. We've discussed this previously. I don't know who that first person was to toast a marshmallow over a campfire and sandwich it with chocolate between two graham crackers, but they struck gold. I do know the Girl Scouts were the first to publish the recipe in 1927, because those Girl Scouts know their irresistible desserts.
When deciding what to contribute to the 4th of July barbeque I attended, I considered something fancy or refined, but my mind kept wandering back to s'mores, or, more specifically, s'mores in chewy cookie form. I did a search for s'mores cookies and found plenty of recipes to choose from, but none quite matched the specific combination I had in find: a chewy graham cookie topped with toasty marshmallow and those recognizable Hershey pieces. So I set about doing just that.
These cookies contain no graham flour but get their graham-crackery taste from the honey and cinnamon flavoring them. They come out thick and chewy, a perfect base for some gooey marshmallow and melty chocolate.
Speaking of marshmallow, you may notice this frosting recipe is very similar to a recipe you might find for homemade marshmallows. The amounts have been changed a bit to make a more frosting-like consistency, but given enough time, this frosting will eventually set up like a traditional marshmallow on top of your cookie, so if you want your cookies to remain ooey-gooey, serve them within a day of making.
Chewy Graham Cookies (makes about 18 cookies, adapted from My Kitchen Addiction)
3/4 cup (1 1/2 sticks) butter, softened 3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/2 cups all purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/2 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 cups all purpose flour
Preheat oven to 375°F. Cream together butter, sugars, honey, baking powder, cinnamon, vanilla, baking soda and salt. Add egg and mix until incorporated. Stir in flour by hand (do not overmix).
Line a cookie sheet with parchment paper. Scoop large tablespoons of dough and roll into golf-ball size dough balls. Space at least 3 inches apart on your cookie sheet. Bake for 12-14 minutes, or until set and lightly golden. Cool completely before adding frosting.
Marshmallow Frosting (adapted from Coconut & Lime)
1/4 oz. (1 envelope) unflavored gelatin
1/4 cup cold water
1 cup sugar
1/3 cup light corn syrup
1/8 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Sprinkle envelope of gelatin over 1/4 cup cold water in the bowl of your stand mixer or another heat-proof bowl for a hand mixer.
Combine sugar, corn syrup and remaining water in a small saucepan and bring to a boil. Boil for 1 minute.
With your mixer on, using a whisk attachment, slowly add the boiling sugar mixture down the side of the bowl into to the gelatin and beat for 1 minute. Add salt. Continue beating for 12 minutes. Frosting should be thick and shiny. Add vanilla extract and mix until incorporated.
Frost your cookies while the frosting is still warm - it will thicken as it cools. Top with pieces of Hershey's milk chocolate bars. Wait until the frosting has set for at least 15 minutes, then use a kitchen torch to lightly toast your marshmallow and melt the chocolate.
Note: If you'd like to use a broiler to toast your frosting, I'd recommend setting the frosting, broiling until toasted (keep an eye on it, this shouldn't take more than a few seconds), and then topping with the chocolate pieces so you don't risk burning the chocolate.
Or you can just forgo toasting all together. They'll still be delicious and adorable.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/2 cups all purpose flour
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