S’more Cookies

This was a week when I was absolutely ready to go crazy – I was really busy, working on getting ready to head to America, while trying to come up with a semi-interesting and yet delicious Beardy Boyfriend Weekly Building Bake.  This is not a pastime for the weak, y’all.

I recently picked up an electronic copy of Tina Casaceli’s Milk and Cookies – inspired by the recipes that they make in their New York bakery.  The great thing about this book is that they offer several chapters (each led by an easy basic cookie recipe with additional information on various add-ins you can use to slightly alter the recipe), so you can really use it to make your own cookies.

0728MilkCookiesDefinitely the most off-beat recipe in the book was for s’more cookies – a bit of an unusual combination, but absolutely delicious looking!  These went over well with Beardy Boyfriend – the snickerdoodle base is perfect to hold the marshmallow add-ins!

S’more Cookies (from Milk and Cookies)


12 ounces granulated sugar

4 ounces unsalted butter

4 ounces vegetable shortening

2 large eggs

2 teaspoons vanilla extract

1/2 tablespoon ground cinnamon

11.25 ounces plain flour

2 teaspoons cream of tartar

1 teaspoon bicarbonate of soda

12 ounces semi-sweet chocolate chips (minis would probably be the best)

7 ounces mini marshmallows

5 ounces graham cracker crumbs

1 tablespoon granulated sugar (for sprinkling)

1 teaspoon cinnamon (for sprinkling)

DSC_0903Cream together sugar, unsalted butter and shortening.

DSC_0905Mix in eggs and vanilla.  Sift in dry ingredients.

DSC_0908Mix in mini marshmallows and chocolate chips

DSC_0909Chill for several hours.

DSC_0911Combine the sprinkling cinnamon, sugar and graham cracker crumbs.  Roll the chilled dough into it.  Place on lined cookie sheets.


Bake at 170C at about 10 to 12 minutes – you want the cookies to be very chewy still!



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