This recipe for homemade gourmet s’more cookies comes from Mimi Arcese McCann, and is Love and Duck Fat’s very first guest post. I asked Mimi to submit a recipe because she is an incredible baker, making delicious and intricate cookies, cakes, tarts and other goodies available through her Etsy shop, The Luscious Loaf Bakery.
Once again another fall is upon us and time to spend with family. I am often taken aback by how much I miss spending time with my family and the memories made every fall on Thanksgiving at my dad’s cabin. Many years have past since we had our first camping out Thanksgiving, freezing in 40 degree weather in tents in the back yard. We were not the camping type and the phrase “Glamping” wasn’t even born yet but there we were tents, blow up mattresses, blankets from home, hats gloves and all the finer accouterments out in the vast wilderness called Dunnellon. The sky was dark the stars were out and were in agony! But never has there been a more reminisced over group of memories as on that holiday. Our family has grown and kids have gotten bigger, smaller ones have been added, and we still all love to talk about our adventures in camping and how we can’t wait to do it again.
When I opened my own Bakery the first item I decided to make was S’mores. I remembered how we were all huddled around the campfire pit roasting marshmallows and making ooey gooey sandwiches that warmed our bellies and made the freezing evening a little bit warmer. From the eldest to the youngest not one of us escaped without having warm chocolate and toasty marshmallow smudges all over our faces.
I wanted to remember this evening the whole year round and find a way to bring myself back to that magical time filled with love and warm memories anytime I wanted. I am never one for just staying with the mediocre and had to just take the idea of S’mores to the next level. Thus was born the gourmet S’more. Homemade Graham crackers, gourmet chocolates and a toasty marshmallow, the possibilities are endless and the memories abound.
With this sure fire S’more recipe you too can have as much fun as we did and can surely create some memories of your own.
Homemade S’more Cookie Recipe
Graham Cookie recipe adapted from Martha Stewart’s Cookies
- 1 ½ cups all purpose flour, plus more for work surface
- 1 cup whole wheat flour
- ½ cups untoasted wheat germ
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- 2 tablespoons honey
- 1 bag Kraft S’moremallows
- 1 six pack Hershey’s chocolate bars
- * you can use any chocolate bars or flavors that you like , Godiva, Lindt, They all make gourmet flavors and they all melt well *
1. Preheat oven to 350 degrees. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
2. Put butter, brown sugar, and honey in a bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture. Mix until well combined.
3. Turn dough onto a floured surface and divide in half. Roll out each piece between waxed paper and using wooden dowels ¼ inch thick. Using a cookie cutter of your choice and cut dough into shapes and place on a parchment line baking sheet. Place sheets in the refrigerator while working with other half of dough.
4. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheets 5 to 10 minutes; transfer cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
5. When ready to prepare s’mores line half of the cookies on parchment lined baking sheet. Place oven rack to closest to broiler heat. Place one s’moremallow on top of each cookie, cut and trim to fit on cookie in a single even layer.
6. Place other half of cookies on another parchment lined baking sheet and set aside.
7. Place cookies with marshmallows in oven and allow to toast. This will take 1 to 2 minutes. (I keep door to oven slightly open so I can watch this carefully because marshmallows will burn easily.
8. When toasty remove cookies and toast other pans. When all marshmallows are toasted turn off oven and place other cookies on baking sheets in oven for 1 minute. Place one half of Hershey chocolate bar on top of each marshmallow and top with naked cookie. Press gently and watch for melting chocolate. Enjoy if you like them melty and toasty. (If you like them a little more solid you can place them in fridge for a few minute.)