If you saw my post from Monday, you’ll see I had a milk & cookies moment last week. It wasn’t a great week. This week was a completely different story. It was fabulous! Along with my Chocolate Milk-tini, I made these S’mores cookies. I have a strange obsession with s’mores (search s’mores on my blog, you’ll see what I mean). I have seen this recipe make the rounds on many food blogs. I found the recipe on Baked Perfection, and she adapted the original recipe from Make and Bake.  I think everyone who has made these will agree, they are awesome!

These cookies take chocolate chip cookies to an entirely new level. Graham cracker crumbs are mixed into the batter. I wasn’t sure how this would taste, and was surprised by how addicting the batter is. A few minutes before they are completely cooked, you take them out of the oven and add marshmallows and bits of Hershey bars to the tops.  Once they’re all baked, you can still read the “Hershey” on the Hershey bar. The marshmallows get all toasty too, just like when you roast them over a bonfire.

These were in my house for less than twenty-four hours. The boy and I had a few.  We both agreed to bag up the rest and get them out of my house ASAP, way too dangerous calorie-wise. I sent the boy to school with a bunch the next day to share with his friends at lunch. When you’re trying to be a cool kid, it helps when you’re mom is a baker (at least at this age. I’m sure it will be short-lived).

A few tips:

*These were better the next day (Why is that with so many cookies?).

*I used only 1 cup of chocolate chips, and that was plenty for us. 

*My cookies came out really flat (which some people love). I may actually substitute a little shortening (gasp!) for some of the butter the next time around and see if I can get them a little puffier.

*Yummy possible additions… Reese’s Peanut Butter Cups, peanut butter chips, or the milk-chocolate-peanut butter combo chips. White chocolate would also taste great. Nestle Crunch bars would be fun to experiment with too.

S’mores Cookies (Recipe from  Baked Perfection,  original recipe from Make and Bake)

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

Wishing you a happy, sunshiny weekend!