S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.
We wanted to package s’mores into a neat blossom cookie, one that would give us all the flavor without the sticky, burned fingers. We made a basic butter cookie dough for the base and proceeded to boost its flavor by mixing in graham cracker crumbs. To really highlight the sweet, whole-wheat flavor of the grahams and to add some crunch, we also rolled the balls of cookie dough in more crushed graham crackers. A halved marshmallow sat neatly on top of the baked cookie and, once melted, took on the same size and shape as the cookies. To get a brulee on the marshmallows without the burn, we ran the baked and topped cookies under the broiler until the marshmallows developed a toasty-roasty top.
At last we turned to the crowning touch: the chocolate. Rather than use bar chocolate as with traditional s’mores, we thought we’d follow the dressed-up vibe of this cookie and top it with a Hershey’s Kiss hat for the same chocolate flavor with a touch of flair. This cookie might just be better than the classic s’more and there’s no campfire required.
S’mores Blossom Cookies
Servings: 24 cookies
Start to finish: 30 minutes
1¼ cups (6¼ ounces) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, softened
½ cup (3½ ounces) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey’s Kisses, unwrapped
To Make The S’mores Cookies:
Adjust oven rack to middle position and heat oven to 350 F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
Using stand mixer fitted with paddle, beat butter, sugar, and ½ cup graham cracker crumbs on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.
Spread remaining ½ cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into balls, then toss in graham cracker crumbs to coat; space dough balls evenly on prepared sheets. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.
Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies until marshmallows are deep golden brown, 30 to 45 seconds, rotating sheet halfway through broiling for even browning if needed. Transfer sheet to wire rack and immediately place 1 candy in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and kisses. Let cookies cool completely before serving.
Nutrition information per serving: 126 calories; 52 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 74 mg sodium; 18 g carbohydrate; 0 g fiber; 10 g sugar; 2 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like S’mores Blossom Cookies in “The Perfect Cookie .”
Do you remember when you used to order coffee and you received just that: a cup of steaming hot coffee? Now you order a coffee and they ask “hot or cold?” Cold coffee and coffee beverages have jumped into the coffee arena at full speed, particularly with the introduction of cold brew coffee.
Cold brew coffee is different from iced coffee. Iced coffee is brewed with hot water, in the same way regular hot coffee is. The coffee is then cooled and served over ice. On the other hand, cold brew coffee is brewed with cold water. Medium to coarse coffee grounds are slowly steeped in cold water for 16 to 24 hours. The grounds are then filtered out. If you have tummy troubles or acid reflux from drinking coffee, cold brew might be the drink for you. It’s 67 percent less acidic than regular coffee! Since cold brews aren’t heated, the chemical structure of the coffee doesn’t change, which means bye-bye bitterness, and hello fresh! Cold brews can be stored in the refrigerator for up to two weeks.
You can buy a cold brew coffee maker, use a French press or simply use a large glass jar and a cheesecloth. The key is getting the correct ratio of coffee grounds to water. Cold brew uses more coffee grounds, which is why it can be more expensive. Once steeped and strained, you’re left with a rich concentrate. You may want to tone it down a bit by adding a bit of cold water, milk, sweet cream or half-and-half and pour over ice. The concentrate can also be used in countless recipes, such as smoothies, ice creams, oatmeal or pudding. Cold brew may take a little more patience when brewing it yourself, but the end result is worth it!
Coffee Chia Pudding
¾ cup cold brew coffee concentrate
¾ cup 2 percent milk
2 tablespoons honey
½ teaspoon vanilla extract
½ cup chia seeds
Whipped topping and cinnamon, if desired
Mix all ingredients, except whipped topping, in a medium bowl. Refrigerate overnight or at least 4 hours. Serve with a dollop of whipped topping and a sprinkle of cinnamon on top.