Tag Archives: cookies

S’mores Cookies

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

ooze

Few treats come close to this level of oozing decadence.

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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.

doughball

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,

graham

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

mallow

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

chocolate

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.

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Graham cracker crunch.

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Obvious marshmallow presence.

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and an actual chocolate bar.

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Great success.

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

gooey

…in a cute little square.

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Enjoy!

❤ 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.
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Snack Attack Cookies

Buttered popcorn.

popcorn

Peanuts.

peanuts

Pretzels.

pretzels

M&Ms.

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Well gee…I like all of those things..

powerscombined

Why don’t I shove it all in a cookie?

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

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Enjoy!

bite

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

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Nutella Peanut Butter Cookies

This is a cup of Nutella.

cupatella

Cup-o’-tella.  You’re welcome.

These are cookies that are basically Nutella and peanut butter smashed together and baked until super fudgy and juuust barely crispy on the edges.

bite sized

You’re welcome.

This is peanut butter glaze.

pbglaze

You’re welcome.

You know those times when you just need a cookie?  As in…right now?  It should be warm.  It should involve chocolate.  And it should be right. now.

prebake

I’ve had that.  My roommates and I once went on a failed 10 PM adventure to get some fresh baked cookies…or at least cookies we could warm up! We thought baking would take too long.

yum

Really…baking would have been much quicker and much less disappointing.  At least it was fun?  Right Jenn? Erika?

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Anyway, if I had known about these cookies at that point in my life things would have been much different.  These come together, mixing and baking, in 15 minutes NO JOKE.  (Unless you do the freezing step..then it’s more like 20…I think you’re still going to be ok.)

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Plus it’s Nutella and peanut butter!!!!!!!!!!!!!!!!!!!!!!!!

fudgy

Do it.  Right now.  Go.

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Attach this recipe to your jar of homemade Nutella for a nice gift! Just make sure to include a spoon.  Realistically, the Nutella may not ever make it to cookie status.

*Entirely too many cookies were eaten in the creation of this blog post.

Don’t judge..join.

toomany

Enjoy!

❤ Ellen

P.S.  Just saying:

Delicious…

delicious

RIDICULOUS

drizzle

Peanut butter glaze.  Not at all necessary.  But…kinda necessary.

K now GO. I’m timing you.

❤ ❤

Nutella Peanut Butter Cookies

Recipe adapted from Ambitious Kitchen

1 cup Nutella

2 tablespoons peanut butter

2 tablespoons brown sugar

1 egg

1/2 teaspoon cinnamon

1/2 cup + 1 tablespoon flour

**I should note that I used both homemade Nutella and homemade peanut butter.  The consistency of my homemade versions may throw off the recipe a bit.  It shouldn’t be too different but you may need less flour.  Use your best judgement and let me know if it works out for you/how you adjusted!

1. Preheat oven to 350 degrees F. Mix all ingredients except flour in a large bowl until thoroughly combined.

2.  Slowly add flour until it looks like dough instead of Nutella.  It will pull away from the sides when you stir but it will still be sticky

3.  If you want to make it easier to work with, pop the whole thing in the freezer for about 20 minutes.

4.  Pull off about 1 tablespoon of dough at a time and roll into a ball.  Place on prepared baking sheet, leaving about 1 inch between cookies

5. Bake 9 minutes, let cool, drizzle and enjoy!

Peanut Butter Glaze

The peanut butter glaze is just a standard powdered sugar/milk glaze with a spoonful of peanut butter stirred in. Do it!

Recipe makes 20, 1 tablespoon-size cookies

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