What could possibly be better than a warm chocolate chip cookie?
How about 2 warm chocolate chip cookies…
…filled with gooey fire roasted marshmallows?
If this doesn’t make you want to start a bonfire right now, I’m not sure you’re breathing.
This, dear friends, is a s’mookie. At least, that’s what we call it around these parts.
Truthfully, I owe you all an apology, because I’ve been holding out on you.
You see, I’ve known about s’mookies for almost two decades. I was introduced to them way back in middle school when I attended my first summer camp. Each year we spent one evening in a beautiful valley surrounded by rock formations. The valley was lit up by a giant bonfire, and everyone was invited to a campfire meal comprised of roasted hot dogs, baked beans, and potato chips.
Simple as it was, that was always one of my favorite camp meals. Nothing quite compares to a hot dog blackened over a blazing fire. And it was there in that valley I first discovered baked beans make a wonderful dip for ruffle chips.
As great as that meal was, by far the highlight of those nights was the dessert. Everyone was handed two chocolate chip cookies, a poker, and a marshmallow, and we’d all rush to the campfire to roast our mallows. The more patient among us took great care to slowly rotate their poker, braving the heat long enough to get the most perfect, even toast.
Others, with either less self-control or a taste for char, would thrust their poker straight into the flame, catch the marshmallow on fire and then huff and puff in a frenzy to blow it out.
But in the end it didn’t really matter whether the marshmallow was golden brown or crisp and blackened.
Because once that marshmallow wedged it’s warm, ooey gooey goodness between those two cookies there was only incredible, mouth watering, delectable s’mookie.
To this day no bonfire, no camping trip is quite complete for me without the presence of s’mookies.
For the past few years, I’ve been relying on my favorite Bakery Style Chocolate Chunk Cookie recipe for all my s’mookie needs. But lately I’ve had the urge to make these cookies slightly more like their s’more knock off.
I wanted it to be reminiscent of that classic graham cracker and chocolate bar combo, while still retaining the wonderful cookie properties that make the s’mookie so special. So I tweaked my favorite recipe just slightly, adding chunks of milk chocolate and crumbled graham cracker. The resulting cookie is still just as chewy and irresistible as the original, with a few surprises hidden inside.
I know everyone loves s’mores, but can I just tell you? THESE ARE ONE THOUSAND TIMES BETTER. The cookies and toasty marshmallow melt into each other becoming one giant, warm, gooey, chocolatey mess.
Need more convincing?
Well, there’s this.
And then there’s also this.
If you’re not planning a bonfire soon, don’t worry. You can toast your marshmallows over a grill. Heck, I’ve even used my broiler. Desperate s’mookie cravings call for desperate measures. These cookies stay soft for days so you can make them in advance, pack them in your backpack and be good for a week’s worth of camping dessert gold. Don’t wait to try this twist on a summer classic. They’re so good, you may never have a s’more again.
Looking for a great meal to enjoy around the campfire? Try this Foil Packet Hobo Dinner baked in the coals!
- 2 cups plus 2 Tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon Kosher salt
- 1 1/2 sticks unsalted butter, melted and cooled
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 full graham cracker sheets
- 1 cup milk chocolate bars, coarsely chopped
- 1 cup semi-sweet chocolate chips
- In a small bowl, whisk together the flour, baking soda, cornstarch, salt, and cinnamon.
- In another bowl, beat together the butter and sugars until smooth. Add in the egg and yolk and beat until smooth. Beat in the vanilla extract then stir in the flour mixture until just combined. Stir in the chocolate chips and chunks, reserving 1/2 cup of the chunks for topping.
- Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you'll need to take the bowl out of the fridge about a half hour before you plan to bake these so they're scoopable.
- Preheat the oven to 350 degrees. In a bowl, crush the graham crackers into coarse crumbs.
- Line two baking sheets with parchment paper. Scoop the dough out into heaping Tablespoons, roll in the graham cracker crumbs, then place them about 1 1/2 inches apart on the baking sheets. Bake for 9-10 minutes or until set on the outside, but still puffed and a bit gooey in the center. Remove from oven and place the reserved chunks on top. Allow the cookies to set up and the chocolate to melt for about 5 minutes then remove to a cooling rack to cool completely.
- To serve, roast the marshmallows over the fire then smoosh them between two chocolate chip cookies. HEAVEN.
Amount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 9gCholesterol: 47mgSodium: 174mgFiber: 1gSugar: 30gProtein: 4g