The iconic S’more. That memory-provoking piece of gooey, melty childhood – summer camp, the Fourth of July, beach bonfires. I am not the first to re-imagine the s’more in a slightly less drippy, sticky and potentially hazardous form, but perhaps I am the laziest. The portable, storable S’more cookies need only six ingredients, one bowl to mix and a few minutes to bake. But they are a little bite of all that is good about summer. Kids can absolutely help make these, and have no doubt they will help devouring them!
These cookies will keep in an airtight container for several days, but good luck keeping them that long.
12 ounces milk chocolate chips
5 Tablespoons butter
1 cup flour
½ cup light brown sugar, tightly packed
3 graham cracker sheets
½ cup mini marshmallows
Preheat the oven to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper. The melty marshmallows make these sticky.
Place 6 ounces of the chocolate chips and the butter in a large microwave-safe bowl. Microwave on high for 2 minutes, then remove and stir the chocolate until smooth and melted. Add the flour and sugar and stir with a fork, then add the egg and continue stirring until smooth. The mixture will be very thick, but will loosen when the egg is added.
Place the graham cracker sheets in a bag and pop them with your fingers to break them into pieces. You want small pieces here, not crumbs. Stir the remaining chocolate chips, the graham cracker pieces and the marshmallows into the batter, stirring to combine.
Using a tablespoon and your clean finger, scoop the dough onto cookie sheets, making sure the ingredients are evenly distributed. Flatten the mounds slightly and bake for 7-9 minutes, until the edges have set but the centers are slightly undercooked.
Leave to cool completely on the baking sheets. If the cookies have spread and lost their shape in some places, you can use the back of a flat knife to push in the overflow while still hot.
Makes 18 cookies