I am a true baker at heart but ironically do not have much of a sweet tooth. There is something about kneading massive amounts of dough, crafting perfectly-shaped cookies, frosting delicate cupcakes, and the orgasmic smell of buttery and sugary goodness that is just so incredibly relaxing and enjoyable. However, more than anything, sharing the edible love with everyone else is the real reason why I will never stop. Happiness can certainly be so simple and so sweet.
The other half of my double life is devoted to baubles. Really, how many statement necklaces can one person own? Well, stay tuned and you will soon find out. Once you miss out on something because you hesitated over the purchase button for too long, you will never be the same. And that's how it started for me. If it's sparkly, I'm pretty much sold. But these days, everything is sparkly, so I'm pretty much screwed.
I'm not a fashion or culinary blogger, and I'm not going to pretend like I have any expertise in these areas. This is just my life. Sometimes I find really great recipes or want to show off my latest bauble. And this may be a better, more organized platform to do so than having all my Facebook friends and Twitter followers judge me for all the daily uploads.
With that said, I will leave you with this: the most delicious, fail-proof s'mores cookies I've ever come across. Thanks to The Girl Who Ate Everything , my s'mores world has officially been rocked.
S’mores Cookies
Source: Ice Cream Before Dinner
Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon (you can cut this down or eliminate it if you don't like the strong cinnamon flavor)
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares
Instructions:
1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight. (The chill time doesn't really make much of a difference. It's not a super sticky dough)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.
10. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
For someone who doesn't like to consume many sweets, I have a weird fascination with s'mores. Maybe it's because one of my all-time favorite childhood movies is The Sandlot. Though if I'm being honest, gooey marshmallow plus crispy graham cracker plus melty chocolate equals love.. always. The problem with the classic s'more is that it only tastes good when eaten right away-- no time to think about the gluttonous compilation of ultimate sweetness I am shamelessly stuffing into my face.
These cookies are the greatest adaptation of the classic s'more. This s'more maintains the perfect balance of slight chewiness from the cookie and the familiar crunch from the piece graham cracker it lays on top of like a pillow. The cookie comes out exactly the same whether you bake the dough immediately or after refrigerating. It's not a super gooey dough and I hate waiting, so I always bake them immediately. Plus, you can bake the whole batch right away because they stay fresh for quite a few days. Each day after they're baked, they seem to taste better and better to me. Until you get to like day 6 or 7-- but really, if there are any survivors at all after day 2, there is a serious problem.
Here's proof I made these and they turn out as heavenly as described..
Okay, can you tell I love these cookies? I could probably continue talking about them, but instead I'll just encourage you to try them yourself. Go.. do it.. now!
