Brent wants to build a fire pit down by the  lower pond where the boys can entertain by fire-light.  He’s been too busy this autumn to get it done.

S’mores have become a slight obsession for me in the past couple years.  I’ve gone through batches of homemade graham crackers (see how here), almost burnt out the motor on my Kitchen Aid while making marshmallow, and even concocted an ice cream sandwich version on a hot summer day.

No longer content to just wait for yearly outdoor excursions for my s’mores fix, I played around in the kitchen to come up with the ultimate s’mores cookie – no campfire required.  This means that Brent is off the hook for at least a little while.

This recipe makes about 48 cookies.

Ingredients
3/4 lb unsalted butter, softened

1 cup light brown sugar

3/4 cup sugar

1 t vanilla

3 eggs

3 cups flour

1 1/4 tsp baking soda

3/4 tsp salt

2 cups bittersweet (60%) chocolate chips

1 bag miniature marshmallows

Approx 48 graham cracker squares (make your own or use a store-bought brand)

Instructions
Preheat oven to 350 degrees.

With a mixer, cream together the butter and both sugars until fluffy.

With the mixer on low, add the vanilla, followed by the eggs one at a time.

In a separate bowl, sift together the flour, baking soda, and salt.

With the mixer on low, add the dry ingredients to the wet until combined, then fold in the chocolate chips.

Line a cookie sheet with parchment paper.

Place graham cracker squares onto the parchment, leaving at least an inch between crackers.  Place a dollop of cookie dough, about and inch and a half in diameter, onto each graham cracker.

Bake for 12 minutes, until cookies are still soft, and then remove from the oven. Press about 6-8 mini marshmallows onto the top each cookie.

Place the cookies back into the oven for an additional 4 – 6 minutes.  Remove from the oven and place on a wire rack. The marshmallows will be slightly browned. To melt them further, use a kitchen torch to toast them to desired color.