Category Archives: Dessert

S’mores Cookies

S’mores pretty much have the ooey gooey dessert genre on lock.


Few treats come close to this level of oozing decadence.


When something is that delicious the obvious next step is to shove it in a cookie…right?

…maybe not…  but we’re doing it anyway…and it’s going to be delicious.


If you’re gonna do this, there are some pitfalls to avoid.  Believe it or not, there is such a thing as a disappointing batch of s’mores cookies.

Maybe there’s no graham cracker to be found,


or maybe the marshmallows just melt and disappear into the dough.


Or maybe the baker (mistakenly!) thought the chocolate chips rendered the milk chocolate bar unnecessary.


Without the graham, the ‘mallow or the chocolate bar-you’re basically just eating a chocolate chip cookie.

(Your life could be worse.)

But let’s make s’mores cookies.  For real.

A thick soft cookie layer.


Graham cracker crunch.


Obvious marshmallow presence.


and an actual chocolate bar.


Great success.


All the gooey, melty, drippy deliciousness of a s’more..


…in a cute little square.



❤ Ellen

S’mores Cookies

So this isn’t really a recipe.  It’s more like an idea to make s’mores cookies better.

You’ll need:

  • One batch of chocolate chip cookies (I’m partial to this recipe for this purpose.  It’s the one I used in the photos.  The cookies stay nice and soft.  You’ll notice I substituted chocolate chips for the m&ms it calls for)
  • 8 graham crackers
  • About 12 large marshmallows
  • 1 jumbo chocolate bar, broken into pieces (doesn’t have to be exact!)

*Note:  The above measurements are for the recipe I linked.  If your favorite cookie recipes yields more or less than mine, you may need more or less of everything else.  Adjust to suit.

  1. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.  This works best if you cookie sheet has walls like mine.  You could also put everything in a sheet cake pan.
  2. Whip up a batch of your favorite cookie recipe.  Don’t bake them yet, speed racer, just make the dough.  Chill the dough overnight.
  3. Break the graham crackers in half so you have 16 squares. Lay them in your pan in a single layer.  Leave no space in between, you want them to touch.
  4. Spoon large portions of cookie dough onto each square.  Mine were about 1 1/2 – 2 tablespoons each because I wanted a fairly thick cookie layer.  Less dough will yield a thinner cookie layer…duh.
  5. Bake 5-6 minutes and remove from the oven.  The cookies should not be finished baking but they should be starting to spread.  Distribute the marshmallows and chocolate pieces evenly among the cookies.
  6. Bake for another 4-6 minutes (depending on the thickness of your cookies) or until the edges start to brown and the centers set.  The marshmallows should be melted and hopefully a little toasty!
  7. Allow to cool completely before attempting to cut these bad boys.  They’ll be much easier to manage.


Filed under Cookies, Dessert, Uncategorized

Lemon Crinkle Cookies

To make these last remnants of a lollygagging winter a little brighter, you need a cookie with some spring in its step.

lemonsHow about lemon cookies?

Don’t be underwhelmed by their simplicity!


They’re sweet-tart sweethearts.  Both flavors are gentle.


They’re assertively citrus without smacking you upside the head, and they have just enough sweetness to balance without making your teeth hurt.


No ooey gooey chocolate peanut butter caramel marshmallow madness here.

readyInstead we have an irresistibly delicate sugar crust.  It gives way to a bright citrus center that literally melts in your mouth.  I think I’m ok with that trade, thanks.


It doesn’t actually matter what the weather is like. Every kind of weather is cookie weather, amiright??


Not to worry, though!  These are perfectly light enough to welcome warm sunshine (if you’re lucky enough to have that guy around!)

((Say hi for me.  Tell him to come visit.))


Happy May!


❤ Ellen

Lemon Crinkle Cookies

Recipe adapted slightly from Lemon Crinkle Cookies-US Masala

1/4 cup butter, softened1/4 cup coconut oil, room temperature1 cup sugar1 large eggzest and juice of one lemon
1 teaspoon vanilla1 1/2 cup flour (MINUS 1 TABLESPOON)1 tablespoon corn starch1/4 teaspoon baking powder1/4 teaspoon salt1/8 teaspoon baking powderpowdered sugar for rolling

  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper
  2. In a large bowl, cream butter, coconut oil and sugar until light and fluffy.
  3. Add vanilla, egg, lemon zest and juice and beat until thoroughly combined
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, salt and baking soda.  Slowly add dry ingredients to wet and stir until just combined.  The dough will be soft and slightly sticky.
  5. **For best results, (and easiest handling!), chill for at least 1 hour and preferably over night!
  6. Pour some powdered sugar into a bowl.  When the dough is chilled, form approximately one inch balls of dough and roll in powdered sugar to completely coat.  Place on baking sheet about 2 inches apart.
  7. Bake for 9-11 minutes or until the bottoms just barely begin to brown and the tops are just barely set.
  8. Let cool for a couple of minutes on the cookie sheet before removing to a cooling rack.  They’re very easy to handle once they’re cool so be patient!  Once cool, sprinkle with powdered sugar and store in a sealed container.  Makes about 2 dozen cookies


Filed under Cookies, Dessert, Uncategorized

Snack Attack Cookies

Buttered popcorn.








Well gee…I like all of those things..


Why don’t I shove it all in a cookie?


Crispy edges.  Chewy middles.  Sweet.  Salty.  Brilliant.




Snack Attack Cookies

Base recipe from the Smitten Kitchen cookbook…I just added everything but the kitchen sink

1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups popped popcorn (salted and buttered!)1/2 cup M&M candies
1/4 cup roasted peanuts1/4 cup crushed pretzels

  1. In a large bowl, cream the butter and sugars with an electric mixer or stand mixer until the mixture is light, fluffy and smooth
  2. Add the egg and vanilla and beat until well combined.  The mixture should be smooth and pale
  3. In a separate bowl whisk the flour, baking soda and salt until well incorporated
  4. Add the flour mixture to the butter mixture and stir until a smooth dough forms and all flour is incorporated.  Fold in the M&Ms, peanut and pretzels just until evenly distributed.
  5. Fold the popped popcorn in last.  It will break down a bit as you stir.  I think it’s best if you can see some popcorn in the cookie so try not to stir too much!
  6. Wrap dough tightly in plastic wrap and refrigerate overnight or for at least 2 hours.
  7. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.  For pretty, round cookies roll 2 tablespoons of dough into a ball and place on the baking sheet with enough space between for spreading (about 2 inches).  Bake for 10-12 minutes or until edges start to brown and the middles just barely begin to set.  Do not overbake!
  8. Makes about 24 cookies


Filed under Cookies, Dessert, Uncategorized