Since I have finals next week (yeah! I’m done with school!), I can’t spend much time baking anything this weekend. So I decided to do a mid-week session, and as I haven’t yet ventured into cookies, that sounded like a natural choice. I’ve made cookies before, mostly chocolate chip and peanut butter (I actually made some awesome Tagalongs last month), so I wanted to do something different, but the kicker was that it had to be something The Matador would eat. Anything with cream cheese and banana are out. It would have to be chocolate. And loads of it.
After perusing some cookbooks and surfing the blogs for a few hours (while I should have been working, or studying, or you know, being productive), I couldn’t find anything fun. And then, it popped into my head. S’mores! Who doesn’t like s’mores??? They have graham crackers, which you can eat with basically anything; chocolate, which needs no justification at all, and MARSHMALLOWS – the funnest food ever – except for maybe cotton candy or kettle corn. (Yes, I know ‘funnest’ isn’t technically a word, but I like it so get used to it!)
I looked around and found a couple of recipes that had some variations, but generally had the same gist. The trick was the marshmallows. To get them to stay somewhat in tact but get a little gooey, you can’t just incorporate them into the dough. Then with the chocolate, you have to have Hershey’s chocolate, or it won’t be authentic.
I crushed and incorporated the graham crackers into my cookie dough, added chocolate chips (just about a cup, not as much as I would for chocolate chip cookies), then put them in the oven. Halfway through baking, I pulled them out and at the speed of lighting (or maybe more like “run, Forrest, run!) and added mini marshmallow and chunks of broken up Hershey’s. Then I put them back into the oven for the second half.
The cookies came out pretty tasty, but didn’t have enough graham cracker taste. So with the second and third batches, I added more. I’d even do a whole box next time. The marshmallows and chocolate were gooey. They did that pizza cheese stringy thing when pulled away from your mouth. Yum. I would have liked a toasty taste that you get from the burnt marshmallows, but not sure how to do that one. Anyone have any ideas?
Hooray!
- I’ve learned to combine the dry ingredients separately from the wet, which I think makes for a better cookie texture.
- Adding the marshmallows and Hershey’s chocolate on top of the cookie halfway through gives it a more authentic touch.
Boo!
- I think the dough was a little too salty. Especially with the graham cracker crumbs, it was a tad bit apparent.
- More graham crackers! And what might be fun too is to do both graham cracker crumbs and bigger chunks in the dough.
- I don’t think the cookies look very pretty. They just look like confused blobs. But not sure how to make it more aesthetically appealing. What do you think?
mmmmm..I want to taste it!
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