“My mouth is filled with your praise, declaring your splendor all day long. . .” Psalm 71:8

As soon as it gets close to summer, I begin to see commercials about campfires and s’mores.  Then the grocery store has displays of graham crackers, Hershey chocolate bars and Jet-Puffed Marshmallows.  Part of me wonders why it’s so big in the summer.  Living in South Florida, it is way too hot to be near a campfire at night.  It’s still in the 80’s ‘with feel’ like temperatures sometimes in the 90’s and the humidity is off the charts.  Only place you want to be at night is in the a/c. 

Of course, I do like s’mores.  What’s not to like about them?  Chocolatey and gooey and getting all sticky…. Okay, maybe not the sticky part but s’mores are delish.  

So I was thinking…. What if I made a s’more into a cookie?  If cookies are good.  If s’mores are good.  Then Cookies S’mores will be great.  That’s what we have; a great cookie.  Marshmallows and chunks of graham crackers make this chocolate chip cookie an amazing cookie. 

What is also a little unique about this cookie is that I beat the butter and sugar for a full 5 minutes.  This not only incorporates the ingredients but also adds some air to it making the cookie light.  It’s really a great technique for most baked goods that use butter in its recipe. 

You also want to make sure you refrigerate Cookie S’mores for at least 30 minutes.  It helps the butter to solidify a little or you will have a blob instead of a cookie.

I think you are going to really enjoy Cookie S’mores.  It’s a little taste of summer without the miserable heat and everything that goes with a campfire. . .  e.g.  insects.  🙂

Mama Fawn’ Tips

•  Make sure your butter is softened for this recipe.  It will help incorporate it with the sugars.
• When using brown sugar, pack the sugar tightly.  It should hold its shape when putting it into the bowl.
• I broke the graham crackers into small pieces, but not into crumbs.  You want to have the texture of the graham crackers in the cookie.
• Mix the butter and sugars for a full five minutes so you can incorporate air into the batter.
• When mixing the dry ingredients into the wet ingredients, mix until combined.  Do not over mix.
• It’s important that you chill the dough for at least 30 minutes.  I usually go ahead and make them into balls and then chill.  It makes it a lot easier than trying to make them into balls from a solid dough.