Tag Archives: dessert

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.

gooey2

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.

halfbaked

Graham cracker crunch.

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Obvious marshmallow presence.

extra

and an actual chocolate bar.

realchoc

Great success.

bars

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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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!

cookie

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

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

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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.

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

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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.))

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Happy May!

Enjoy!

❤ 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

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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?

stacker

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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