Food, Friends

Smoked chocolate chip s’more cookies

I’m so one of those girls who work out on the weekend so I can eat really bad on the weekend. And  the other weekend I had a friend to help me indulge! We decided on smoked chocolate chip s’more cookies. You are going to love this recipe. If you like smoked, chocolatey S’mores, this cookie is for you. And baking around my house now involves Jace. Pretty sure we took more pictures of him than we did of the actual steps of the recipe, ha. I just know he’s going to love food as much as me. What a sweetie.  I really couldn’t have asked for a better Saturday afternoon. Baking outside, with my bestie and son? And then I got to eat fresh out-of-the-oven chocolate chip cookies after? Amazing day in my books.

 

 

{Jace face hanging with the ladies}

 

 

{Best bib ever. Foxes on mint?! Love}

 

 

 

 

{Baking sure is tiring}

 

 

 

 

And just when you think you’re getting some great food shots, your 9-year lhasa apso decides to take a pee right in the camera’s view {lol}. Nice, Lucy.

Now, here’s the recipe!!

Smoked Chocolate Chip S’more Cookies

1 cup graham cracker crumbs (from about 7-8 whole crackers)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup of Hot Cakes’ smoked chocolate chips
1 cup mini marshmallows 
Preheat oven to 325 F. Line two baking sheets with parchment paper {always a must in my book!}.
In a medium bowl, whisk the graham cracker crumbs, flour, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and beat just until combined. Stir in the chocolate chips and marshmallows.
Drop heaping tablespoons of the dough onto the prepared baking sheets {I use a cookie dough scooper}, spacing them about 2 inches apart. Bake for 9-12 minutes (I did 1 tray at a time), then remove from the oven. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Eat right out of the oven for the best flavor, with milk of course. 
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2 Comments

  • Reply Heather July 22, 2014 at 3:08 pm

    HAHHAAAHHAA I still die for the moment Lucy decided to go potty during our photoshoot, and Tacoma got right up in that action. My fav picture of Jace is the one taken from over his shoulder bc you can see his floppy ear and his golden hair! He’s such a yummy little baby :) What a fun day… can’t wait for the next one!

    Love you! xoxoxo

  • Reply Sis July 24, 2014 at 2:20 am

    If I could grab one of those cookie through the computer screen I would!! Dang, they look good and the pics of Jace are precious! Not surprised by Lucy…photo bombing is her forte’ :D

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