Saturday, December 22, 2007

Who's scared of a little raw egg?

Not me. "Testing" the dough (you know, to make sure it isn't poisonous before I bake it and feed it to my loved ones) is usually my favorite part of making cookies. And I will just say that the dough from these S'mores Cookies I made was the best cookie dough I have ever tasted. I really did not want to bake these cookies but instead eat it all with a spoon. But of course I couldn't do that (or could I??).

So where did I get this magic recipe for the best evah cookie dough? From a recipe exchange hosted by Katie from the WC board. Everyone who wanted to participate submitted a recipe to Katie who then randomly (you know, with respect to allergies, religious/dietary restrictions, etc) assigned the recipe to someone else. When I opened my email and saw this recipe I was happy...but come on, who wouldn't be happy with something called s'mores cookies? And without further ado, here is the recipe:

Smores Cookies
  • 1 Stick butter
  • 1 Stick margarine
  • 1 Cup packed brown sugar
  • 1/2 Cup sugar
  • 1/2 Teaspoon baking soda
  • 2 Eggs
  • 1 Teaspoon vanilla extract
  • 2 ½ Cups all-purpose flour
  • 1 Cup chocolate chunks
  • 1 Cup crumbled graham crackers (leave some chunks at least ½ inch in size)
  • 1 Cup mini marshmallows

Preheat oven to 375 degrees – use UNGreased cookie sheet or parchment paper.

In a large mixing bowl beat butter and margarine with mixer on medium-high speed for 30 seconds. Add brown sugar, white sugar and baking soda. Beat until mixture is combined, scrapping sides of bowl occasionally.

Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer and stir in the rest. Fold in chocolate chunks, marshmallows and graham crackers.

Drop dough by rounded teaspoons 2-inches apart on cookie sheets. Bake at 375 for 8-10 minutes or until edges are slightly brown. Transfer to wire rack and let cool.

** With the chocolate, marshmallows and graham crackers you can use a little more or less to taste….

** you can also push in some marshmallows towards the end of baking so that they're still gooey fresh from the oven!

The verdict? These were good. Really good. Really good chocolate chip cookies. While I really liked them, they weren't what I was expecting. I guess I was imagining lots of marshmallows and graham crackers held together by a little bit of cookie...I hope that makes as much sense to you as it does in my head :)

If I made these again, I would definitely take the suggestions at the end to up the marshmallow and graham crackers. But even if I never want smores cookies, I think this is going to be my go-to recipe for chocolate chip cookies...the dough was that good ;)

And the picture? Oh yeah, about that. I forgot to take one. And they are long gone now in my belly and the bellies of DH's coworkers. But here is a similar one ;)

photo from with a little "photoshopping" from me