Grown Up S’mores Cookies

Posted on October 6, 2011

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I blame these cookies on Matt.

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And really, you should too.  So if when you make them, and if when you eat a couple12, it’s his fault, not mine.

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Sorry, Matt, I still love you.

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You see, I got this wonderful assortment of chocolate in the mail from GHIRARDELLI and didn’t know what to do with it.  But then Matt suggested s’mores and I remembered this recipe from Tracey’s blog.  She said they were the best s’mores cookies of every recipe she had tried.  And if you read her blog, you know to trust her.  Just look at this post, the girl knows what she’s doing!

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So I decided to kick the cookies up a notch with the Intense Dark Sea Salt Soiree chocolate in place of your typical milk chocolate.  The hint of bitterness from the higher cocoa percentage and salty bite makes the cookies a little more mature in flavor.  The crunch from the almonds then adds a nice texture balance to the chewy cookie.

Go try it for yourself, and when you lose count of how many cookies you’ve inhaled, just remember that it’s not my fault.


Grown-up S’mores Cookies

Makes ~3 dozen cookies


1 cup honey graham cracker crumbs (about 8 sheets)

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
7 ounces separated GHIRARDELLI Intense Dark Sea Salt Soiree chocolate, chopped
1 cup mini marshmallows
Pre-heat oven to 350
Whisk graham cracker crumbs, flour, baking soda and salt in a medium bowl and set aside
In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
Beat in egg and vanilla
Stir in half of chocolate (about 3 1/2 ounces)
Use a cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 1/2 tablespoons each)
Bake cookies for 9 minutes and remove from oven
Quickly press a couple of pieces of chocolate and 3-4 marshmallows into each cookie
Return cookies to oven immediately and bake for 2-3 minutes or until cookies are browned around the edges; allow cookies to cool on a cooling rack before serving

Source: Tracey’s Culinary Adventures, adapted from Cookie Madness[/print_this]

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Disclaimer: I received free samples of GHIRARDELLI chocolate in the mail through the Foodbuzz Tastemaker program.  All of the opinions expressed in this post are my own.

What are you blaming on someone else right now?

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