Caroline, take it away!
Hi! I'm Caroline, chef's wife and mom to 18-month old crown jewel Nora Beth. I could tell you my sign, what places I visit often, how obsessed I am with peanut butter-banana sandwiches and alternate binging sessions of the Housewives and any series of ID, but to keep things concise, here are a few of my favorite things:
1. Connecting with blogger friends in real life. I've had the pleasure of doing that with April, and I can't say enough good things about her. What you read on her blog (which I started doing when I got pregnant with Nora Beth and have continued daily since then), is exactly what you get in real life. Down-to-earth, adorable, and so so warm and kind.
2. Engaging my 18-month old in the kitchen. Our little chunk has never turned down a meal, but I have been eager to get her involved at mealtime, too! I let her help me with this recipe, and she's become obsessed with cooking... and "cooooookie tweets."
3. Maximizing my attractiveness for the benefit of those around me. You know what doesn't fall into that category? Traditional s'mores. Listen, I love the kitsch of them, but the actual logistics and inevitable mess that comes with assembling and enjoying and wiping away strands of marshmallow goo? Let's just agree that these cookies lend themselves to everyone's most nostalgic dessert while making them a little more company-friendly.
These s'more cookies are easy-peasy, but they deliver a package that will convince others around you that you spent way more time and creative brain cells on them. You can really use any cookie dough you want (I have my own favorite go-to straight chocolate chip cookie recipe), and in a pinch, you could even use a ready-made dough, BUT, having made these a number of different ways, I will encourage you to follow the recipe as listed below. The cookies provide the perfect amount of spread, density and taste to these beauties.
Adapted from Tasty Kitchen
2/3 c. Butter-flavored Crisco (this is my baked good, powerhouse secret ingredient. Sub butter for butter-flavored Crisco sticks and thank me later)
1 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups all purpose flour
1/2 - 1 package of semisweet chocolate chips (the original recipe calls for an entire bag, and as much as I could bathe in chocolate, it was just too much for these, but you do you)
1 box of graham crackers (I use traditional honey, but I accidentally bought vanilla-flavored ones in the batch I brought to April, and I can assure you that I was not complaining about that happy accident)
Preheat oven to 375. On an ungreased cookie sheet, arrange graham cracker halves. In a large mixing bowl, cream Crisco and sugars. Add eggs and vanilla and stir until combined. Next, stir in baking soda, salt and flour. Mix until well-combined. Stir in chocolate chips. Form dough balls and place in the center of each graham cracker (the original suggests golf ball-sized. Mine aren't quite that big, but it's a good reference). Bake for 5 minutes. Remove from oven, and top each dough ball with about 4 mini marshmallows. Bake again for 5-7 minutes depending on your oven. Cookies should be golden and marshmallows will be very lightly toasted.