Today is the birthday (and a special one at that) of one of my favorite people in the whole world - my mom. I think a lot of people probably say this, but I am completely convinced I have the best mom in the whole world. A lot of moms have trouble finding the balance between being a friend to your child, letting them make their own decisions, and teaching them to make good choices, even if that means acting strict at times. My mom (and my dad for that matter) were able to find this balance really well, and I think it helped me to become the person I am today. I am lucky to always be able to call my mom for advice and trust her to guide me when I have trouble making decisions on my own (even if it's just silly things like picking a moving company). She really is the best!!
In honor of my mom, I wanted to share this recipe for cookies in her favorite variety - s'mores. Anyone who has ever been near a campfire (or even just a charcoal barbecue) knows my mom loves s'mores. Mom isn't even a big dessert eater, but there are a few trips to Sebago Lake where I remember her eating quite a few s'mores. The Monkey Scientist and I are headed to the beach this weekend, so I wanted to bring some s'mores for a beach snack. This recipe was the perfect way to think of my mom all day at the beach! Happy birthday, Mom!
This batter, by the way, is ridiculously tasty. I definitely spoiled my dinner by tasting the dough. You know, to make sure it wasn't poisoned. Plus, look how cute the cookies came out!
slightly adapted from Tracey's Culinary Adventures
1 cup graham cracker crumbs1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar (I used dark but the original called for light)
1 large egg, at room temperature
1 teaspoon vanilla extract
2 cups milk chocolate chips
1 cup mini marshmallows (approximately, I didn't exactly measure how many I used)
1. Preheat oven to 350. Line two baking sheets with parchment paper or a silpat.
2. In a medium bowl, mix together the graham cracker crumbs, flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment (a beater blade is great here), cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and beat just until combined. Stir in the chocolate chips.
4. Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-9 minutes (I did 1 tray at a time), then remove from the oven and quickly, but gently push a few marshmallows into the top of each cookie. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set.
5. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
PS - don't worry, I brought some cookie variety to the beach. I also used my last bag of Cadbury Mini Eggs stored over from Easter to make Cadbury Mini Egg Cookies. YUM!