Smores Cookies....

Compliments of My Kitchen Addiction

My Kitchen Addiction, is my newest food blog addiction. I LOVE her website!! Please stop by and try out some of her fantastic recipes! This recipe is definitely a winner. Although, (a big although), it is pretty time consuming. This recipe teaches you to make your own marshmallows and a graham cracker like cookie. I have always wanted to learn to make my own marshmallows ever since Martha introduced them in a Christmas holiday edition 2 years ago. You have to use a double boiler (you don't need to go out and buy a fancy one, you will see my adaptation) which always made me nervous! These are soooooo good, you'll have to cut them in half because they are so rich and decadent.

Here are my tips to follow her recipe:
It states to bake the cookies for 8-10 mins.
Mine came out a little too chewy in that length of time. Watch them closely and let them bake a little longer.
It states that the marshmallow creme is best used right after it cools.
Make the cookies first and while they cool make the marshmallow recipe. It hardens just like marshmallow creme does when it sits out. So spread it immediately after it cools.
Since you are pairing up the cookies, work with a round cookie cutter, a scoop, or a biscuit cutter to ensure they are evenly shaped.

Chewy Graham Cookies, from My Kitchen Addiction
(Makes approximately 3 dozen, adapted from the King Arthur Flour Cookie Companion)

For the cookie dough:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 1/2 cups all purpose flour

For the cinnamon sugar coating:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon

Preheat the oven to 375°F. Line a baking sheet with a nonstick liner (or parchment paper) I used my Silpat, and set aside

To prepare the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt. Add the egg and beat until incorporated into the creamed mixture. Stir in the flour.

In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating

Scoop out rounded tablespoons of the dough, shape them into balls, and roll each ball in the cinnamon sugar coating. Place each one on the prepared cookie sheet. Bake for 9-10 minutes, until the cookie is just set and slightly golden. Be careful not to overbake!

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Wren drove over to taste test a cookie.
She said that she gives them two paci's up!

Homemade Marshmallow Fluff
(adapted from Smitten Kitchen)

This recipe will make considerably more marshmallow fluff/frosting than you will need for the cookie sandwiches, but I’d recommend making the full batch! It will keep for a few days in the fridge, and it makes for some pretty amazing fluffernuter sandwiches!

  • 2 egg whites
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of sea salt

Add about 2 inches of water in the bottom of a large saucepan. Bring to a simmer. Combine all of the ingredients in a metal mixing bowl (one that fits in the top of the saucepan without the bottom touching the water). Place the mixing bowl over the simmering water, and beat with an electric hand mixer. The mixture will gradually become fluffy and then will thicken and turn white and slightly glossy (after about 8 minutes)


Remove the mixing bowl from the simmering water. Continue to beat on high for an additional minute or two. The marshmallow will thicken just a bit more. Allow the marshmallow to cool before using it or transferring to an airtight container.

After! It definitely takes all of 8 minutes to see the liquid turn into a marshmallow consistency. But once it is there, you will be so excited!

The marshmallow is best if you use it immediately, but it will keep in the fridge for 2-3 days. I piped my right away and then paired up the cookies to set, while I melted the chocolate.

Take 3 Hersheys Chocolate Bars and break them up. Using a double boiler or a fancy one like mine (a glass bowl on top of a saucepan filled with 2 inches of water) melt your chocolate.

Dip half of the cookie in the chocolate and let it harden on a bakers rack. I also took a spatula and drizzled the remaining chocolate over the whole cookie.

I can't believe that I don't have a final picture of the cookies!! Try these and let me know what you think. I promise you wont be disappointed!


Beth said...

Impressive! Looks yummy!!! I want one.....