I’ve been a slave to s’mores lately. It all started with this box of mini s’mores crackers a few weeks ago from Target. The entire box (along with any willpower) was gone within 24 hours of purchase. I’m not proud. And I’m still craving s’mores.
I did learn you can make some majorly perfect s’mores on a Pizza Pizzazz. So. If you’ve got a pile of wet wood for firewood or an apartment with no campfire-friendly backyard, you can use your toaster oven like a boss.
As for me, I’ve just been feeling a little lazy for a campfire. Plus, Pinterest supplied me with a pretty hefty handful of ideas for non-campfire s’mores. I used some ideas, tweaked my own chocolate chip cookie recipe, and came up with these. They were a hit. Make ’em. You need to.
1 stick plus 6 tablespoons butter
3/4 c brown sugar
3/4 c granulated sugar
1 tsp baking soda dissolved in 2 tbsp hot water
2 tsp salt
2 tsp vanilla
3 c flour
1 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp allspice
1 c semi-sweet chocolate chips
1 milk chocolate Hershey bar
2 c mini marshmallows
12 graham crackers
Preheat oven to 350 degrees. Prepare a large, rimmed baking sheet with a sheet of wax paper. In a large bowl, cream butter and sugars. Mix in eggs one at a time. Stir in baking soda solution, salt, and vanilla until thoroughly combined. In a separate medium bowl, sift together flour, cream of tartar, cinnamon and allspice. Add flour mixture to butter mixture and stir until no flour remains. Fold in chocolate chips and marshmallows. Break the graham crackers in half and arrange the squares on the baking sheet. Place 2 tbsp of cookie batter on each square. Place in oven for 5 minutes. While baking, break Hershey bar into 24 pieces (each mini rectangle in half). After 5 minutes, remove bars from oven and sink 1 Hershey bite onto each cookie. Bake 6-7 more minutes or until cookies are very lightly browned. Cool in pan and cut into squares using a very sharp knife.