Chocolate Chip S’mores
Short grey days seem to linger with little purpose. Chilly mornings feel gelid and uninviting. They seem to say, “go back inside and sip on cocoa.” Everybody searches for warmth.
Blankets are stacked high on beds and couches, always within reach. Fluffy coats hang by drafty doors. Fires roar to life inside and outside.
S’mores, the quintessential summertime treat, warm my soul during cold, dark winter days and nights.
Sub in some chocolate chip cookies for graham crackers and you have the best comfort treat around. The best part about these guys? They taste almost exactly like a s’more and you don’t even have to go outside and build a campfire to enjoy them.
Chocolate Chip S’mores ab
f You can use almost any frosting, meringue or filling in these whoopie pies. In fact, you can use any cookie recipe of your liking as well.
y 12 Cookie S’mores
d Easy
t 30 minutes
o Tools:
Spatula
Kitchen Torchi Ingredients:
24 Chocolate Chip Graham Crackers (recipe below)
2 cups Italian Meringue (recipe below)n Instructions:
1. Prepare the cookies and the italian meringue according to the instructions.
2. Arrange 12 of the cookies upside down.
3. Spread italian meringue on the upside down cookies.
4. Top each of the cookies with meringue with another cookie.
5. Using a kitchen torch carefully torch the visible disk of meringue on each cookie sandwich.
r Store in an airtight container in the fridge. These cookies should last up to 4 days though they are best on the same day.
a Mix and match your favorite cookie and frosting recipes.
b This recipe can act as the base for many cookie sandwiches. Try adding your favorite frosting, nut butter or other filling as the cookie’s filling.
These cookies are my standard chocolate chip cookies with extra chocolate (milk chocolate to mimic S’mores). It also uses graham flour to mimic the graham cracker flavor.
Chocolate Chip Graham Cookies n
y 24 cookies
d Easyt 30 minutes prep & baking
1 hour restingo Tools:
Stand mixer and paddle attachment
or a large bowl and wooden spoon
Cookie Sheet
Cooling racki Ingredients:
4 ounces unsalted butter, at room temp.
3 ounces brown sugar
3 ounces sugar
1 egg
1/2 teaspoon vanilla
3 ounces graham flour
3 ounces all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces milk chocolate, choppedn Instructions:
1. Preheat the oven to 350°F. Line a cookie with parchment paper and set aside.
2. Put the butter and sugar in a bowl. Beat until light and fluffy, about five minutes.
3. Add the egg and vanilla. Beat until completely incorporated.
4. Add the flours, baking soda and salt. Mix until a batter forms. Take care not to over mix.
5. Add the chocolate chips. Mix in until evenly distributed.
6. Spoon the dough onto the baking sheet, so that there are 24 cookies.
7. Place in the refrigerator for at least an hour to rest.
8. Remove from the fridge and place the cookies straight in the preheated oven. Bake for 13 to 16 minutes until the edges are golden brown and the center is just golden. Bake less for chewier cookies or bake longer for crispier cookies.
9. Remove from the oven once baked and let cool on the cookie sheet a few minutes before removing to a cooling rack. Let cool completely.
r Store in an airtight container at room temperature. Cookies should last up to four days.
n Avoid changing ingredients or amounts in this recipe.
While Italian meringue is the most difficult of the meringues to execute, it is the only meringue that doesn’t require additional cooking and thus is perfect for this application. Italian meringue will also have a long shelf life when refrigerated so making a larger batch at once for multiple applications is always an option. In fact, italian meringue is pretty much an all natural version of marshmallow cream!
Italian Meringue nti
y 1 quart meringue
d Intermediatet 30 minutes
o Tools:
Heavy bottomed pot
Candy Thermometer
Stand Mixer with whisk attachment*i Ingredients:
8 ounces sugar
1/4 cup water
1/2 cup egg whitesn Instructions:
1. Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
2. While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
3. Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very in a needle thin stream in between the whisk attachment and the side of the mixer bowl.
4. Once the sugar is added, whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 1o to 20 minutes.
r Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks.
t Pay attention to the sugar temperature. It must be exactly 240°F.
i Pay attention to whipping times.
n Avoid changing ingredients or amounts in this recipe.
Swoon.
That last picture says it all. Something that amazing wouldn’t last long! What an incredible idea.
Love those torched edges! Gorgeous S’mores!
Once again, you amaze. These look incredible. Thank you!
Pinning this recipe as I sit huddled under my blanket trying to find warmth. A warm, toasty cookie sounds lovely right about now.
Seriously? I can’t. These are. Yes.
Russel, you are a GENIUS! I really need to get myself a kitchen torch now!
Russell*
DAMNIT. :)
Absolutely beautiful. And I’ve never said that about s’mores. Love it!
These look amazing. I would love to have one of these!!!
GENIUS!
I choose these over traditional smores. Any day. I mean….chocolate chip cookies win out over graham crackers. No question.
Now THIS is a cookie recipe! Russel they look so good and I want to just dip my finger into that meringue center and chomp into a cookie!
LOVE THIS! Missed you
FABULOUS! that is really all I can say about these :)
I LOVE this idea – so much nicer than the graham cracker version :-) I’ve got some leftover egg whites in my fridge just begging to be made into this.
How absolutely decadent!
First, i need to make those cookies on their own. They sound incredible. Then I’ll move onto the s’mores. ;-)
I don’t eat marshmallows, so this makes me VERY happy. :D
Superb idea Russell! Wonder if they can be shipped?
Good lord, I need some of this- a lot of this!
These look fantastic!! Gorgeous and delicious and the best kind of s’more. Does Italian meringue behave like marshmallow? I’d eat it either way though…
Beautiful! I love that Italian meringue recipe. I’ve made my own marshmallows so this would be a nice recipe to try.
I’m head over heels right now and you had me at chocolate-chip s’mores. I still have yet to come up with something.. but I’m sure it’s coming real soon ;). ♥ Jo
Seriously tempting! Yes please.
I can’t think of anything I want more today. These look fabulous!!
Chocolate-Chip Smores…. Compound adjective describing a noun is hyphenated.
WOW! Will have to give these a try. This might be good for my superbowl party made mini-sized. We do lots of small bites for the party.
BRILLIANT. That is all.
Holy S’more heaven! These look outstanding!!
Probably not the most legit comment – but there are hands in your picture! And I know it takes a stunt double to pull that off and push the button at the same time. That is all.
PS. These s’more are fat kid approved. ;)
My Lord… They look fantastic Russell. Utterly brilliant.
Truly incredible! And so nostalgic…
Meringue!!! yummy.. i dont have kitchen torch…Poor me. can i bake it?
How did you know I’m chasing warmth? I need these in my life, and I don’t mind the tediousness of Italian meringue, especially not when it involves standing over a hot stove for a while.
I really love this idea. It’s so perfect and smart! Looks amazing, seriously making me question the recent juice and raw veg cleanse I started…
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Pretty sure this cookie makes you the king. *bow*
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