Ooey, Gooey S’ mores Cookies

I love summer! I love sleeping in, running in the sprinkler, impromptu play dates and camping! In the past my hubby and I would usually try to squeeze in one camping trip every year while the kids spent a couple of nights with grammy, but this year we decided the baby was old enough to take camping without it being too hard. So we have been camping up a storm! We kicked off camping season the weekend school got it and we are packing for our third trip already. One of my kids favorite parts of camping is sitting around the campfire telling stories and making s’mores. It isn’t practical to make s’ mores all the time, but the other night I got the urge to bake (which if you know me probably surprises you because I don’t bake) and so I decided to try to make some s’ mores cookies.

My mom is a fantastic baker. When I was young she opened her own Cafe selling yummy soups, sandwiches and best of all a wide assortment of fresh baked pastries! Growing up we made cookies often enough that I have the recipe permanently seared into my brain and once I started making these it was amazing how familiar it felt.

Basic Cookie Dough Recipe

• 1 cup softened butter (2 sticks)
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla
• 2 eggs
• 2 1/2 cups flour

Start by putting your butter and sugar into a bowl and mixing them up until they are completely combined. Add your baking soda, salt, vanilla and eggs and mix them together. Slowly add your flour mixing it in as you go.  Once you have this base the sky’s the limit as far as what you can do.

S’ mores Cookie Add Ins

• 1 Hershey bar chopped into chocolate chip sized pieces
• 8 marshmallows chopped into chocolate chip sized pieces (save some for after baking)
• I replaced 1/2 cup of flour with 1/2 cup graham cracker crumbs (3 graham crackers)

Mix all of your add ins into your dough (the mixer will rip your marshmallows apart but we’ll deal with that after they bake) and spoon onto a well greased cookie sheet. Bake the cookies at 350° for 8-10 minutes. You know they are ready to come out when the sides are golden and the top is not. My hubby always thinks I pull them out to early but if you leave them in until they look “done” you end up with crispy cookies. If that’s your thing than go for it, but I like my cookies soft and chewy!

Once you pull those bad boys out let them rest for 1-2 minutes and then transfer them to a cooling rack. While they are still hot stick a couple of those leftover marshmallow pieces into the tops of the cookies.  Transferring them to a cooling rack helps stop them from cooking any further and helps them firm up faster.

This recipe made 42 cookies for me (12 per sheet 3 1/2 sheets) but it will all depend on how big or small you make your cookies!