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Chocolate Chip S’mores Cookies<br />
Every time I make these cookies, I find myself still changing the way I arrange chocolate pieces and marshmallows on top and<br />
throughout the dough. I am still not quite satisfied, which also motivates me to continue making them until I feel I’ve got it!<br />
This cookie gets requested by every one that has had one — perfect for any occasion.<br />
Chocolate Chip S’mores Cookies<br />
Ingredients<br />
• 2 to 2 1/8 cups Kamut flour or 2 1/2 cups all purpose<br />
flour<br />
• 1 1/4 cups Nabisco graham cracker crumbs<br />
• 1 1/2 teaspoons baking powder<br />
• 1 teaspoon baking soda<br />
• 1 1/2 teaspoons gray salt<br />
• 1 cup salted butter, room temp.<br />
• 1 1/3 cups packed light brown sugar<br />
• 2/3 cup granulated sugar<br />
• 2 large eggs, mix in each one separately.<br />
• 2 1/2 teaspoons of vanilla<br />
• 1 1/2 cups of Ghiradelli chocolate chips — I use a mix<br />
of dark, milk and semi sweet chips<br />
• 3/4 cup broken up pieces of Nabisco graham crackers<br />
• A handful of large camp fire flat marshmallows, cut<br />
in half<br />
Directions<br />
Mix all of the dry ingredients in a bowl — flour, graham<br />
cracker crumbs, baking powder, baking soda and gray<br />
salt.<br />
Cream together the salted butter and both sugars with<br />
a mixer. Add the vanilla and the eggs — don’t over mix.<br />
Slowly mix the dry ingredients in. Fold in the chocolate<br />
chips and graham cracker pieces.<br />
Using a large cookie scoop, fill with cookie dough and<br />
drop on a lined cookie sheet with plenty of room in<br />
between each one. Make a well in the middle of each<br />
cookie dough ball and stuff in a 1/2 marshmallow. Cover<br />
the marshmallow with the cookie dough and form back<br />
into a ball. Palm of your hand and gently flatten it. Place<br />
a marshmallow half into the center of the dough and<br />
make back into a ball.<br />
Preheat the oven to 365 degrees and line a baking sheet<br />
with parchment paper or a Silpat mat. Place the cookies<br />
on your baking sheet, keeping 2-3 inches between each<br />
cookie.<br />
Bake the cookies for 12 to 14 minutes or until the edges<br />
are slightly golden brown. The centers will look a little<br />
underdone, take them out anyways. Top with broken<br />
pieces of Hershey’s bar and graham cracker two-thirds of<br />
the way through baking.<br />
Take the pan out of the oven and sprinkle each cookie<br />
with finishing salt. Let them cool on the baking sheet<br />
for a few minutes. Add a couple more little pieces of<br />
marshmallow and chocolate pieces to get the finishing<br />
look you desire.<br />
BERKSHIRE HATHAWAY<br />
HomeServices<br />
Northwest<br />
Real Estate<br />
Pam Zielinski<br />
Netarts Bay, OR • Mobile: 503-880-8034<br />
www.PamZielinski.com<br />
– “Pam’s Homes by the Water” –