Sunday, July 10, 2011
As many of us can tell by the sunny weather and smell of barbecues, summer is definitely here! With that being said, I wanted to make a spin on a classic summer dessert: s'mores!
For these cookies I combined this Hershey's recipe for s'mores bars (which are also delicious) and Martha Stewarts technique with this s'mores cookies recipe. The result? A tasty and messy-free way to make, serve and eat s'mores!
Aside from your typical cookie ingredients, you will of course need graham crackers, Hershey's chocolate bars and marshmallows (I used large marshmallows to follow Martha Stewart's method, but you could easily substitute one large marshmallow for 2-3 mini marshmallows). Simply make the Hershey's s'more dough, and scoop out cookies and bake at 350° for about 10 minutes, rotating your pan half way through. Once the cookies are slightly brown, remove from oven and place 2 squares of Hershey's chocolate on each s'more (you can of course use any brand of chocolate, I just chose Hershey's because it is the classic s'more chocolate).
Now for the fun part: cut large marshmallows in half and place one on each cookie. I definitely recommend using actual scissors for this because knives get too gooey to cut after a few marshmallows. Set your oven to broil and place a pan of cookies on the broiler rack. Broil for about 30 seconds. **WARNING** check your cookies every 5-10 seconds because they go from brown to burnt very quickly! I burned my first marshmallows, but luckily I was able to scrape them off and add fresh marshmallows. For those of you who like your marshmallows burnt, you won't have as much anxiety while these cookies are broiling, but still be sure to check often.
Once broiled to marshmallow perfection, consume immediately! These cookies definitely taste best when the marshmallows are still ooey-gooey from the oven. I absolutely recommend these to anyone who wants to have s'mores, even without the sand and bonfire pit. Enjoy!