It’s National S’mores Day today and that means it’s time to celebrate with something s’mores inspired!
With it being August and the time where summer is winding down, I picture this month as the perfect month to have campfires with friends surrounding it, chatting away with stories of adventures that had been had, all the while cooking some marshmallows over the flames. While this month is really the last full summer month of the year, it’s still summer with plenty of sun filled days to enjoy.
So to commemorate this day, I was thinking of dipping marshmallows in chocolate and crushed graham crackers or even making a cupcake with the famous ingredients in it as well. But I was looking to do more of a cookie since I wasn’t feeling a cake or just a marshmallow. So I decided to make a “casserole” style cookie. With this treat I simply threw in the crackers, the chocolate, and chunks of marshmallow as well as throwing in some toffee bits to add a twist.
Honestly, these cookies came out really well. Even if you are not a big fan of marshmallows or s’mores, you will still really like these cookies. They’re soft, flavorful, and go down real easily. Each bite offers a different flavor and a different experience. These cookies would even be good if you don’t have a fire pit to roast some ‘mallows but want a s’mores experience.
Let’s get to making summer’s treat!
- 2 cups flour
- 2 eggs
- 1 stick of butter, room temperature
- 1/3 cup light brown sugar
- ¼ tsp nutmeg
- 1 ½ tsp baking soda
- 1 tsp vanilla bean paste
- 4 regular sized marshmallows, each split in half
- 32 dark chocolate chips
- 2 tbsp toffee chips
- 2 graham crackers broken into small pieces
Makes 20-24 cookies, depending on size
Preheat oven to 350 degrees.
In a large mixing bowl, blend together the butter and sugar until well combined. Add in the eggs, one at a time, and beat. Add in the vanilla bean paste and nutmeg and blend together.
Add in the flour and baking soda and before mixing, add in the toffee chips, chocolate chips, graham crackers and marshmallow. With everything in, mix together until flour is no longer visible.
On a cookie sheet, take dollar sized portions of the dough and flatten and round out to about ¼ of an inch. Give each about ½ an inch to 1 inch spacing.
Bake for 8-10 minutes or until just golden on edges.
Allow to cool on a cooling rack and then enjoy your summer’s favorites treat!