With the arrival of warmer weather (yay!), comes the arrival of grilling season. Well, I guess grilling season arrives as soon as it is warm enough to not shiver too much when standing outside! The warmer weather, however, allows for long evenings on the porch talking while the food cooks until the sun sets. I love those evenings. I also love eating s’mores after dinner while the charcoal slowly cools.
Since it isn’t always warm enough to grill and sometimes it’s pouring rain, you have to improvise when you want s’mores. What do you do? Make cookies that taste like s’mores and bake them on top of graham crackers to make them look like s’mores! You can enjoy these s’mores cookie bars no matter what the weather is like outside. The cookies are filled with marshmallows that get toasted and gooey when baked. If you eat these cookie bars while they’re still warm, you even get to enjoy the melted chocolate like a s’more.
I was thinking that the next time I make s’mores, these cookie bars need to act like the graham crackers. I’d just stick the marshmallow and chocolate in between a couple of them. They have graham crackers on the bottom, so I think it’d be perfectly acceptable. What do you think?
- 5 tbsp butter, softened
- ⅓ C brown sugar
- ¼ C sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ C all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ⅓ C chocolate chips
- ½ C mini marshmallows
- about 1 pkg graham crackers, broken in half
- In the bowl of a stand mixer, cream together butter and sugars. Add in egg and vanilla. Beat until combined.
- In a medium bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and beat until just combined. Stir in chocolate chips and mini marshmallows.
- Chill dough in the refrigerator for 30 minutes to an hour.
- Preheat oven to 375. Line ¼ size jelly roll pan or a 9x13 baking dish with parchment paper. Cover the bottom of jelly roll pan with graham cracker squares. I used 12 squares.
- Place a heaping tablespoon of cookie dough on top of each graham cracker square. Press down slightly with cookie scoop.
- Bake for 5 minutes. Remove from oven and sprinkle with more chocolate chips and marshmallows, if desired.
- Bake for another 8-10 minutes or until cookies just start to turn golden brown.
- Remove pan to wire rack to cool. Either break apart cookies along the edges of the graham crackers or use a knife to cut into pieces. Cookies cut the easiest when they are cooled completely, though they taste great gooey and warm!
This recipe is slightly adapted from The Girl Who Ate Everything and is linked with Weekend Potluck.