I just never get tired of cookies.
Today I’m super excited to share a new favourite cookie recipe with you! These cookies have it all: a chewy soft cookie, toasty marshmallows, chocolate, and serious cute factor. While “cute” was a questionable term when I applied it to this meatloaf, it is most certainly fitting here today.
I am not a summer person. I am clinging on to the last days of winter even as they slip through my fingers. The crisp, cold mornings and evenings. The sound of rain pouring down all day. The coziness I have discovered in a cup of chai tea. The pretty scarves, the boots, the slippers, the chunky sweaters. I love it all. If we got snow here, I would love that too.
But these cookies remind me of what is to be enjoyed about summer: long daylight hours (even if it does mean noisy neighbours), extended evenings and light mornings (even if it does mean the kids think 9:00 pm is an acceptable time to go to bed and 5:00 am is an acceptable time to get up), and campfires (there is nothing negative about campfires :)). Not enough to win me over to the season, but enough to make it tolerable.
When I saw the idea for these cookies on one of my favourite blogs, Chocolate Moosey, I set out to create a similar cookie that didn’t involve Biscoff cookie butter since I haven’t found that anywhere in Canada yet. I wanted a soft cookie with that real graham cracker taste, and with the graham crumbs and hint of cinnamon in the batter, these cookies definitely deliver!
I initially made them with mini kisses because that was all I had, but the full size kisses do give a better chocolate ratio, I later discovered :) Pieces of chocolate bar would also make a fantastic, authentic topper.
These aren’t huge cookies – here’s one beside a marshmallow just to give you an idea! You’ll definitely want s’more. Sorry, I couldn’t resist :)
Warm and fresh, these actually taste JUST like a gooey s’more, and a couple days later they are still soft, chewy, and delicious. I stored mine in the fridge because the marshmallows got a bit sticky at room temperature, so if you’re storing them at room temperature just store them in a single layer in an airtight container or put some parchment paper between the layers.
If you’re feeling lazy, these cookies are also great with white or milk chocolate chips in them and just skip the marshmallow step…maybe call them graham cookies or something then so as not to mislead :)
*In other public service announcement news, don’t forget to change those clocks tonight if you live in the Time Change Zone (not dissimilar to the Twilight Zone).*
My parents are in town this weekend so I’m excited for some quality family time with them and the locals :) Sunday dinner is going to consist of our two favourite lasagnas, salad, and Sarah’s famous buns…it’s going to be a good time! I’m still torn on what to make for dessert: brownie meringue celebration cake, 5-minute black forest cake, or eclairs? Either way, there will be chocolate!
Hope all your weekends involve some chocolate too, and some cookies :)
- ¾ cup butter, softened to room temperature
- ¾ cup lightly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tsp lukewarm water
- 2 cups all-purpose flour
- ¼ cup graham cracker crumbs
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ tsp cinnamon
- ½ teaspoon salt
- 20 marshmallows, cut in half
- About 40 milk chocolate kisses or chocolate bar chunks, for topping
- Preheat oven to 350 degrees F.
- Lightly grease or line a cookie sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, cream the butter and brown sugar together on medium speed until fluffy (2-3 minutes). Mix in eggs, vanila, and water until smooth.
- In small bowl, combine flour, graham crumbs, cornstarch, baking soda, cinnamon, and salt. On low speed, blend flour mixture into butter mixture until well combined.
- Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake for 8-9 minutes, until barely golden around the edges.
- Remove and immediately press half a marshmallow gently into each cookie. Remove cookies to cooling rack and repeat with remaining dough.
- When cookies are all baked, turn oven to broil. Put cookies back on cookie sheet and place under the broiler for 1 – ½ minutes, until marshmallows are golden. Keep a close eye and turn the tray if needed to brown evenly – this happens very quickly!
- Remove from oven and immediately press a kiss into each marshmallow. Return cookies to cooling rack and let cool completely before storing. Eating a couple while they’re still warm is highly recommended :)
- Cookies will stay fresh in an airtight container for up to 5 days. Makes about 3 dozen cookies.