As the More is More Mom®, I am all about…..s’more! I mean really, what better way to celebrate summer’s end than with everyone’s favorite, All American, camp-fire dessert? The perfect punctuation to a wonderful family dinner with friends….. S’more cookies!
Chocolate & Toffee S’more Cookies:
These cookies are everything that is good about summer vacation; though to make them requires a little planning ahead. The dough needs to chill in the refrigerator for at least 6 hours, so in the end, they become a slice and bake cookie. What could be easier to manage that that?
This recipe makes 12 large size cookies.
In a mixing bowl, combine;
1 ½ cups of flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp salt
In another mixing bowl, combine;
1 stick unsalted butter, softened
1/4 cup shortening
¾ cup sugar
¾ cup brown sugar (I like light)
Mix until nice and fluffy
1 large egg, slightly beaten (naturally, as the More is More Mom, I mad a double batch)
2 tsp pure vanilla (imitation is never a form of flattery when it comes to vanilla…)
Flour mixture until the dough starts to come together
1 – 8 oz package of toffee baking bits
On a floured surface, shape dough into a long log that is approximately 3” in diameter.
Wrap in plastic wrap and refrigerate for at least 6 hours, but even better overnight
Now, we can do things the hard way or the easy way. You know me, I prefer to make them as complicated as humanly possible. For the sake of authenticity, I ground my own graham cracker crumbs, but you are welcome to purchase them that way from the grocery store.
In a bowl, mix together;
½ cup of graham cracker crumbs (if you are having a Martha Moment by grinding them at home, you will need about 4 whole graham crackers….tastes like childhood)
2 cups mini marshmallows
½ cup of sweetened, condensed milk
It will be extremely sticky!
Pre-heat oven to 350°
Line baking sheets with parchment paper (it’s truly a miracle because nothing sticks to it)
Remove dough from the fridge and unwrap
Cut dough into 3/4’” slices
Arrange 3-4 slices on a baking sheet (not too close because these puppies are really going to spread…like my waistline after eating all of these cookies!)
Place a heaping tablespoon of the marshmallow mixture in the center of each slice
Bake cookies, switching racks halfway through, until the cookies turn a lovely golden brown, approximately 18-22 minutes
Slide cookies off of baking sheet with the use of the parchment paper, and allow to cool completely on a rack
Repeat until all of the dough has been sliced and baked
Arrange and serve
Your guests will be delighted with this summertime treat, because there is always room for…s’more!