S'mores Cookies

I’m not going to say that these S’mores cookies will change your life. Will they make your life a whole lot better? Obviously. But they wont change it. Or if they do, it will be in tiny ways. For example: you’ll bring these cookies to a barbeque or a picnic, and everyone will want to be friends with the girl (or guy) who brought the delicious, gooey, marshmallow filled cookies.

S’mores are basically the perfect food, and one of the things that I’ve wanted all my life is a firepit so that I could make them regularly. Alas, my husband and I sold our house last year and went back to renting. I’m not sure our landlords would be down with me building an open fire on our balcony. So I’m just going to have to make these s’mores cookies to get my fix.

The Marshmallows:

This recipe took a little bit of playing around with in order to get right. The first time I made them I used full size marshmallows. This sounds great in theory, but what happens is that as they bake is that they expand, and then leave a giant crater in the middle of the cookie as they cool.

So I tried it again with mini marshmallows. This was better, but I found that if the marshmallows were anywhere close the edge of the cookie, they basically turned the cookie into a lace cookie. Even if I chilled the dough for hours before baking, this happened.

What I finally landed on is basically an extra step, but it makes everything come together perfectly. These cookies bake for 11-12 minutes. What I do is: after 9 minutes, I take them out of the oven and throw 3-5 marshmallows on each cookie, and then put the tray back in the oven for the remaining 2-3 minutes. The mini marshies puff up perfectly, and then shrink a bit as they cool. For an extra little bit of S’more authenticity, if you have a crème brulee torch, you can use it on the marshmallows as they cool to add a little bit of color (or char, if that’s your thing – no shame in that game).