If you want to take me camping, you have to promise me s’mores. Actually, that’s probably not true. I’m not sure that would even work. I mean, I have proven more than a few times that I am perfectly capable of making s’mores in the comfort of my own kitchen. Without even going outside. Which means, um, why would I choose to sleep outside with bugs and weird noises and potentially bears when I can eat s’mores on my living room couch (OK, maybe I’ll sit on the deck for a couple hours) and then retire to the comfort of my Tempur-Pedic bed in a temperature-controlled house? See? Even your s’mores promise is null and void. But it probably had me considering going camping more than anything ever has before, so that’s at least something.
S’mores cookies are one of my favorite summertime treats to make, but this time, I decided to swap things around a bit and make cookie s’mores instead. And then, because I had a mason jar of salted caramel in my fridge and I couldn’t stop thinking about how s’mores and salted caramel are pretty much the two greatest things in the world and should just get married already, I drizzled some over the top of the cookie s’mores.
Obviously, I love s’mores as is, but cookies will always win over graham crackers, right? I made a graham cracker flavored cookie- super thin and crispy for these.
Start by pre-heating the oven to 350 degrees.
In a medium bowl, mix together 2 C flour, 2 t baking soda, 1/2 t cinnamon, 1/4 t salt, and 1/2 C crushed graham crackers.
To crush the grahams, I just put them in a large plastic bag and whacked them with a meat tenderizer. One of my favorite things to do!
Now, in the bowl of a stand mixer or in a large bowl with a hand mixer, cream together 2 sticks of unsalted butter, 3/4 C light brown sugar, and 3/4 C granulated sugar until light and fluffy.
Beat in 2 eggs and 2 t vanilla until combined.
Add the dry ingredients and beat until just combined, taking care not to over-beat.
On a parchment paper-lined cookie sheet, drop tablespoonfuls of batter about 1 1/2 inches apart. The cookies will spread quite a bit, so don’t put them too close!
Once cookies are cooled, place half of them upside-down on a foil-lined baking sheet. Place a marshmallow on top of each.
Place in oven on broil for about 2-3 minutes, until marshmallows are nice and toasted.
Push a square of chocolate on top of the marshmallow and then drizzle some salted caramel sauce over the top. I used this recipe for the salted caramel, but omitted the cinnamon and cider and used 1 t salt. Also, it’s my strong recommendation that you use Hershey’s chocolate bars for this recipe. While I’ll almost always choose a darker richer chocolate for indulging, there’s just something about Hershey’s and s’mores that work together. Every time.
Top each with the remaining cupcakes. And enjoy a s’mores made with cookies!
Or you could stack the cookies for a fun presentation. There’s nothing quite as pretty as a melting marshmallow and salted caramel that’s getting all drizzly.
These have all the elements of s’mores, but the cookies score major extra points that graham crackers just can’t manage. Plus, caramel.
Have you ever made cookies over a campfire? Probably not. Have you ever made salted caramel over a campfire? Nope.
I’m not saying you shouldn’t go camping. I’m just saying, you probably won’t be able to enjoy these salted caramel cookie s’mores like you would be able to at home. Plus, you know you’d most definitely have bear visitors if you had these cookies at your campsite.
I recommend staying home and making these in your oven instead.
But if you insist on going camping (or more likely, if the people you’re closest to in life) peer pressure you into packing up your sleeping bag and pitching a tent, you could always make the cookies and bring them with you, along with a jar of salted caramel. I’m just warning you… Bears.
Hooray for summer! Something tells me this won’t be my only s’mores post of the year. Especially since I just got to Wilton headquarters and found out their new candy melt flavor is s’mores!! Dreams are coming true.
What’s your favorite way to enjoy s’mores?
- 2 C flour
- 2 t baking soda
- ½ t cinnamon
- ½ t salt
- ½ C crushed graham crackers
- 2 sticks unsalted butter, room temperature
- ¾ C light brown sugar
- ¾ C granulated sugar
- 2 eggs
- 2 t vanilla
- 4- 4.4 oz. Hershey's chocolate bars
- 24 large marshmallows
- 1 C salted caramel (I use this recipe, but omit the cinnamon and cider and use 1 t salt)
- Pre-heat oven to 350 degrees.
- In a medium bowl, mix together flour, baking soda, cinnamon, salt, and crushed graham crackers.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the butter and both kinds of sugars until light and fluffy.
- Beat in eggs and vanilla until just combined.
- On a parchment paper-lined cookie sheet, drop tablespoonfuls of batter about 1½ inches apart.
- Bake cookies for 8-11 minutes, until starting to turn golden around the edges.
- Let cool in the pan for a few minutes before removing to baking rack and cooling completely.
- Set oven to broil.
- Once cookies are cooled, place half of them upside-down on a foil-lined baking sheet. Place a marshmallow on top of each.
- Place in oven on broil for about 2-3 minutes, until marshmallows are toasted.
- Push a square of chocolate on top of marshmallow, drizzle some salted caramel sauce, and top with another cookie. Repeat with all cookies.