S’mores Cookies, Sisters & Wine
I’ve joined with Chateau Ste. Michelle in a paid partnership to bring you this s’mores cookies recipe and even sweeter giveaway (entry details at the bottom of this post).
S’mores Cookies are a flame-free rendering of the beloved campfire treat. With gooey, toasted marshmallows, graham cracker shards, and puddles of good, melty milk chocolate all embedded in a chewy, brownie-like vehicle, you get the best of your childhood memory with grown-up deliciousness and the double bonus of quantity and portability.
I’ve been so excited to share this recipe with you. If you follow my Instagram stories, you may have witnessed my hours and many, many batches of cookie testing on a scorching July day. I had to get the marshmallow-to-base ratio just right, with a baking time and temperature so that the cookies were perfectly done and the marshmallows were melted and toasty. These S’mores Cookies, my friends, were a labour of love – but sharing them with you was totally worth nearly melting in front of a hot oven.
This is our first summer in a house after a decade of city condo dwelling and we are so in love with having our own outdoor space. So much, in fact, that we haven’t planned many getaways. Previously, we were gone half of summer to escape the busyness of downtown. But this year, we are totally just leaning into staycations — making the most of the long, warm nights to nest in our own backyard with bare toes in the grass.
I recently got to spend five precious days and nights doing exactly that with my out-of-town sister – hanging out on the patio with no shoes, no makeup and no emails. Just lots of cookies (I made these for her!) and lots of laughter. She’s the only one in the world who I can count on to get my cheesy jokes and who in turn makes me laugh so hard that tears run down my leg.*
(*See? She’ll get that.)
Katie and I agreed that Chateau Ste. Michelle Riesling is a delicious sipping wine, perfect for those hot afternoons that fade into warm, cozy nights under soft blankets and magical, twinkling stars.
(Well, she actually just said, “Mmm, this is really good!” and then tried extra hard all evening not to let the dog knock over her glass. I know what she meant, though. She’s a chemical engineer. I often have to fill in the narrative gaps.)
By now, I assume you are preheating your oven and chopping chocolate, but don’t duck away just yet. Chateau Ste. Michelle has generously offered up a summer giveaway to wine-loving Foodess readers – a hamper of staycation goodies plus a $100 USD gift card to buy the ingredients to make your own s’mores cookies! So don’t miss out.
Enter via the rafflecopter box below. Contest open to US and Canadian residents, and will close at midnight PST on August 26, 2018.
I leave you with two cookie tips: don’t skip chilling the dough, it allows the cookies to hold good structure rather than flattening out. Halve the marshmallows lengthwise as pictured in the first image – cut crosswise isn’t as pretty and doesn’t melt as nicely.
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 10 oz chopped milk chocolate
- 1 cup coarsely chopped graham crackers
- 16 large marshmallows halved lengthwise
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
- In a stand mixer, beat butter with sugar until very fluffy, 3 minutes, scraping down sides occasionally. Beat in eggs and then vanilla extract. Remove bowl from mixer and stir in chocolate and graham crackers (reserving a small handful of each for topping, if you like).
- Refrigerate dough for 30 minutes (or up to 24 hours). Meanwhile, preheat oven to 375ºF and line baking sheets with parchment paper. Scoop dough by two-tablespoonfuls and roll between palms to form a nice ball. Space about two inches apart on prepared baking sheets. Make a slight indent in the top of each and place a marshmallow half in the indent (as well as reserved chopped chocolate and graham cracker, if you're feeling fancy).
- Bake cookies for 8-10 minutes, until a few cracks appear, edges have lost their shine, and marshmallow is a bit toasty. Let cool for 2 minutes on baking sheets before transferring to wire racks to cool completely.