S’mores Cookies
Do you know what my kids would always be up for? Making s’mores. Do you know what I’m not always up for? Making a fire in the backyard and/or cleaning up melted marshmallows from my gas stovetop. There’s a time and a place for those things and I will 100% not be deleting the s’mores experience from my kid’s childhood...BUT, now that these cookies exist in the world our s’mores cravings can be satisfied without too much labor. Ten years ago, I would have shuddered in horror at the idea of using non-organic marshamallows, my new mom health obsession was strong my friends. It was also creating such a ginormous amount of stress in my motherhood experience that it robbed much of the joy of those first few years. I’ve relaxed a bit on the ingredient front, we still make 98% of our food from scratch, but when you need a bag of mini marshmallows, you can get the bag of mini marshmallows without beating yourself up or searching 50 different websites and paying 10x the normal price for an organic version. Just my two cents after ten years of motherhood...joy is a nutrient too ;)
Ingredients:
Makes 24 cookies
½ cup butter, melted and cooled
¼ cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 3/4 cup flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chunks or chips
½ cup mini marshmallows
flaky salt for topping
Directions:
In a large bowl, mix the melted and cooled butter with the two types of sugar. Add the egg, vanilla, and cinnamon and whisk your little heart out. You want it to be nice and bubbly! Add the salt, flour and baking soda and stir until just combined with a wooden spoon. Pour the chocolate chunks and marshmallows in and give it a fold through. It may be quite thick, but use those muscles :) Cover the bowl and pop it in the fridge for about 30 minutes.
When you’re ready to bake, preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Use a scoop (or a spoon :) to roll balls of the cold dough. Place them on the baking sheet about 2 inches apart to let them spread. Sprinkle a bit of flaky salt over top and bake for about 15 minutes. The edges should be just golden. Take the pan out and give it a little bang on the stove to flatten them a bit. Let them cool and enjoy
