| Story Views | |
| Now: | |
| Last Hour: | |
| Last 24 Hours: | |
| Total: | |
S’mores Cookies
Well, well, well, hello there! Do you still exist? Do I still exist? Sometimes I’m not so sure.
Every time I write these days, it seems that I’m apologizing for an extended absence, and promising a return to a regular cadence. And yet, I can’t seem to recommit to a regular schedule. The daily grind just gets me every time! I think at this point it might be wise to stop trying to out-smart real life, and instead start being grateful when I can carve away a few minutes to sit down and write.
Ironically, I started a new diet last week and can no longer consume gluten (or spelt, millet, or oats), dairy, eggs, honey, or fruit. Crazy right? You’re probably wondering, what can she eat?! The answer is: lots of vegetables and protein! I’ve been battling daily stomach aches for years and years, and have spent countless dollars on different doctors and tests with no relief. I took a couple of years off of trying to find a solution to give my sanity, and my wallet, a much-needed break, but this fall I finally decided to pursue a new kind of testing – called Nutritional Response Testing – as a final hail Mary. The testing is unlike anything I’ve ever done, and takes a completely different approach to treating your body that seems unconventional, but I decided it was time to try something new. So I’m on a whole slew of supplements and a very limited diet… for the next 4.5 months.
I won’t lie, this is a devastating change to my normal routine. I’ve tried elimination diets before, but this one feels like a new kind of torture. Cheese and chocolate are my favorite foods, and no single day goes by without consumption of a dessert, generally of the baked or frozen, creamy variety. So the idea of facing more than 4 months of my life abstaining from those things? Sad, scary, and downright depressing. But if health and comfort awaits on the other side, then I’ve decided, I am all in.
I made these cookies months ago, but they’re really good for any time of the year. While I can’t eat hardly anything in these cookies anymore, I can think back on the memory of eating them fresh and gooey from the oven, and try to hold onto those memories until I can eat these cookies again. Let’s hope that day comes, and fast!
In the meantime, I hope you’re all enjoying a return to fall temps, and here in New England, warm boots, cozy sweaters, infinity scarves, and holiday coffee beverages. I know I am!
Ingredients
- 1 cup tightly packed graham cracker crumbs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- A pinch of cinnamon (less than ⅛ teaspoon)
- 1/2 cup plus 1 tablespoon unsalted butter (1 stick plus 1 tablespoon), at room temperature
- 1/2 cup soft light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks (I used Hershey’s milk chocolate bars, chopped)
- 1 cup mini marshmallows
- 2 regular size (1.55 oz) Hershey’s Milk Chocolate Bars
- Extra graham cracker pieces, Hershey’s chocolate chunks, and mini marshmallows, for decorating (optional)
Directions
- Preheat your oven to 350 degrees F, and line two baking sheets with silicon baking mats or parchment paper.
- In a medium bowl, add the graham cracker crumbs, flour, baking soda, salt, and cinnamon, and mix to combine.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 1 minute. Add both sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the egg and vanilla, and mix until incorporated.
- With the mixer on low, add the dry ingredients, and mix just until incorporated. Be sure not to overmix!
- Fold in the mini marshmallows and chocolate chips or Hershey’s chunks (whichever you’re using).
- Using an ice cream or cupcake scoop, portion the dough and arrange 2-inches apart on your prepared baking sheets. Press extra graham cracker pieces, Hershey’s chocolate chunks, and mini marshmallows into the tops of each dough ball, for decoration — marshmallows will brown nicely and look pleasantly toasted.
- Bake cookies in your preheated oven until golden brown, and edges are set but centers are still soft, about 10-12 minutes. Be careful not to overbake!
- Let cookies cool on their baking sheets for 15 minutes, then transfer to a wire rack to finish cooling – if you can keep yourself from eating them all immediately!
http://www.sweetlyserendipity.com/dessert/cookies/smores-cookies/
http://www.sweetlyserendipity.com/
Source: http://www.sweetlyserendipity.com/dessert/cookies/smores-cookies/
