A s’more cookie with a base made to emulate the flavors of a graham cracker, topped with a marshmallow and a chocolate kiss.
Believe it or not, this lover of the suburbs was once a happy camper. In the literal sense. I know, shocking. It was a sweet trip my big brother, Patrick, had planned one summer for his two little sisters, Molly and I, and the three of us made our way together from Houston, all the way up and over to Rocky Mountain National State Park.
Once we hit Colorado, we made our way to the campsite, pitched a tent on the mountainside and set up shop. The view was beautiful, a true sight to behold, and honestly, I’m not sure that I’ve seen any place quite that majestic since. We spent most of our days hiking in the mountains, staring up into the bright green leaves of the Aspen trees, hopping over streams and soaking up the sun. Our nights were occupied by the crackling of a campfire, roasting weenies and the making of s’mores, alongside a great deal of sibling chitter-chatter.
Fast-forward years ahead and the at-home bakery lifespan of The Anthony Kitchen was in full swing. Even when it came to baked goods, I was always inspired by the seasons, and this s’more cookie was no exception. It was born by a crackling campfire, the recall of sticky marshmallows on coat hangers and sweet memories.
ALL ABOUT THE S’MORE COOKIE
The cookie begins with a dough made to emulate the true flavors of graham crackers. And, because I am chocolate obsessed, you’ll find little chocolate chips speckled throughout the cookie base.
Figuring out how to get that marshmallow in there was the tricky part. Turns out, it can’t go in at the beginning or you’ll end up with a mass of flat mallow, with no umph or stickiness to it whatsoever. Completely unacceptable in the world of s’mores. Therefore, the cookie goes in for a little pre-baking, and just after halfway through the cooking process, the marshmallow goes on to get all ooey-gooey and toasty-like.
The last element was the chocolate. The chocolate chips just weren’t enough to match that beautiful little brown square situated in the middle of the classic s’more. After brainstorming the best fit for a round cookie, the Hershey’s kiss came to mind. It was perfect.
Now, I’ll admit, this cookie recipe was hard work to get right. Getting the flavors of the dough to match up with those of the graham cracker, getting the marshmallow to end up the right texture and finding the right balance of chocolate was a task, but the end result is something I am truly proud of, and one this baker is happy to share with you. Please, enjoy.
- 3 1/4 cups All-Purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 1/2 cup honey
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 3/4 cup semi-sweet chocolate chips
- 15-18 jet-puffed marshmallows
- 30-36 Hershey’s Kisses unwrapped
Preheat the oven to 325° and have ready two cookie sheets lined with parchment paper or silicone baking mats.
For the dry ingredients, in a medium-sized mixing bowl, whisk together flour, baking soda and salt. Set aside until ready to use.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and honey on medium-high speed until well-combined, 2-3 minutes. Alternatively, use a large mixing bowl and a handheld mixer. Add the eggs, one at a time, and mix well after each addition. Add the vanilla and mix once more.
With the mixer on low, slowly add in the dry ingredients, followed by the chocolate chips. Place heaping tablespoons of dough 2 inches apart on the baking mats, and bake for 10 minutes.
In the meantime, using a sharp pair of kitchen shears, cut the marshmallows in half and set aside.
After the 10 minutes us up, remove the cookies from the oven and close the oven door. Place the marshmallows sticky-side down in the center of each cookie, and apply gentle pressure, ensuring it is secure in the cookie. Return cookies to the oven and bake for an additional 6 minutes.
As soon as the cookies comes back out of the oven, place a Hershey’s Kiss in the center, again, applying gentle pressure (enough so that the marshmallow comes up, surrounding the base of the chocolate kiss). Transfer to a cooling rack and allow to cool slightly before serving.
Makes 30-36 cookies.