Sweet, marshmallowy, graham crackery and full of rich milk chocolate – these are quite good!  I found myself muttering “ridiculous, ridiculous”  as I kept going back for another bite and another.  I could not stop.  Obviously not a hit with Rob – my bittersweet chocolate loving spouse – but everyone else in the house loved them.  Lot’s of mmmmms and aaaahhhs from Connor, Matt, Colin, Rachel and Katherine.  I will say that they are super sweet – you know, that almost sweet that puts you over the edge, but I like that edge.  Figure if you like s’mores and can usually eat more than one – you will be good.  I love the way the marshmallows melt and create chewy, clear and caramelized edges.  Yum!  

I suggest you use really nice quality milk chocolate.  I used Guittard baking discs.  Enjoy –

super s’more crisps (slightly adapted from bigfatcookies by Elinor Klivans):

3/4 cup (1 1/2 sticks) unsalted butter, room temp
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups graham cracker crumbs
1/4 cup flour
1/2 teaspoon kosher salt
1 1/2 cups (about 8.5 ounces) good quality milk choc chips
2 cups mini marshmallows
vanilla ice cream

Preheat oven to 325.  Line pans with parchment.

With paddle attachment of mixer (or hand held) beat the butter and sugar until blended.  Scrape down sides and beat again.  Add the egg, and vanilla and beat again.  On low speed, mix in the graham cracker crumbs, flour, and salt.

Once just combined, add milk chips and marshmallows.

Using an ice cream scoop or a spoon, drop large balls of dough on the baking sheet (about 1/4 cup capacity).  Flatten each cookie a bit.

Bake until the tops feel firm and the marshmallows near the edges caramelize and turn a bit golden.

Bake for a while – the recipe says 15 minutes but it takes a bit longer.  It will also take more time if you put two pans in at the same time.  If you do, remember to rotate the pans after 10 minutes or so.

Cool on sheet pans.

Once cool – drizzle with chocolate coating if you like.

To make the coating, place 1 cup of milk chocolate with 1 tablespoon canola or corn oil in a heatproof container over (and not touching) barely simmering water.  Once melted – remove and use a spoon to drizzle over cookies in a rapid back and forth manner.


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