And just like that summer is almost, but not yet quite over. There is still time to sit out at a pool (that is, if you are lucky enough to have access to one), still time to have outdoor barbecues (even though you will be joined by the bees), more than enough time to run in sleeveless tanks (thank you Jesus), and still time to take one of those end of summer, almost crowd-free vacations (Westward Ho we go). And between now and the end of month, I will be doing all of those things along with making another batch of these Chocolate Chip S'mores Cookies (aka Mackle'smores). If there was ever a cookie to have all of the ooey-gooey, messy, marshmallowy, chocolatey, deliciousness of a s'more without having to start a fire, this would be THE one! I predict after taking a bite of these cookies you will not miss all of the work of starting a fire. Although you might miss some of an outdoor fire's ambiance. However, given the choice between ambiance and an incredibly delicious, somewhat addictive cookie, I will take the cookie every time.
Everything about these Chocolate Chip S'mores Cookies (aka Mackle'smores) is a bit unexpected. And to some extent, surprising. Your eyes tell you it looks like a chocolate chip cookie, but your taste buds will tell you your eyes have deceived you. Yes there is chopped chocolate in the cookie, but there are also miniature marshmallows. And the surprises don't stop there. From the hint of cinnamon flavor in the cookie, to the graham cracker bottom, to the melted puddle of dark chocolate on top, this may the s'more you have been waiting for all summer! Maybe your whole life.
If you have never had a version of s'mores like these before, you are in for the absolutely BEST treat! They are definitely something I put in the 'worth the wait' category.
A recipe for a cookie called a Mackle'smore and sold in a bakery in Seattle was recently shared on the Cooking Channel. While this recipe might look similar to that one, but there are several differences between the two. Instead of using only light brown sugar, this one uses a combination of light and dark brown sugars; uses both baking powder and baking soda; the amount of vanilla is increased to 1 1/2 teaspoons; flaky sea salt is sprinkled on top; the amount of chopped chocolate is almost doubled; both a piece of dark chocolate and a marshmallow slice is added to the top; the cookie dough shaped into balls chills in the refrigerator for at least 4 hours or overnight before baking; the baking temperature is 375 degrees (F) instead of 400 degrees (F); and lastly, the cookies were topped with a Ghiradelli instead of a Hershey Bar. Using a Ghiradelli chocolate bar on top of these s'mores was a game changer.
Having been a loyal fan of Tara's Chocolate Chip Cookies for a while now, it has been a long time since I have made a chocolate chip cookie dough using room temperature versus melted butter. But taking out the standing mixer to create the dough was worth the effort. After the dough comes together, the chopped dark chocolate and mini marshmallows are folded in to the batter using a spatula. If you beat them in using your mixer you will break up some of the mini-marshmallows (one of the lesson learned in the making of these cookies) and you will affect the texture and s'mores eating experience.
The second lesson learned came when I baked the cookies. Thinking I could fit a dozen cookies on the baking sheet turned out not to the best idea as they spread a bit in the oven. So if perfect looking cookies are your thing, make only nine cookies at a time. Although having less cookies on the baking pan also makes putting the piece of chocolate and (if using) marshmallow slice on top before returning the pan to oven to finish baking so much easier.
The third lesson came when I added a thin slice of a large marshmallow on top of each cookie. I may or may not continue to do this going forward. I loved the look of the melted marshmallow and chocolate on top of the cookie, but it made packaging and storing the cookies messy. Maybe I would just top with one miniature marshmallow rather than a marshmallow slice. Or maybe if I was serving them to a crowd on the day I made them I would still go with my Plan A. In other words, you have options.
The total baking time for the Chocolate Chip S'mores Cookies ranges from 13-14 minutes. However, the cookies temporarily come out of the oven at the 10 minute mark. Working quickly, they are topped with the piece of chocolate (pressed in the center) and marshmallow (lightly pressed in), before going back into the oven for another three or four minutes of baking.
Serve these cookies warm or at room temperature. But when eaten warm they are better than eating a s'more made over a roaring fire. Seriously.
Each time I make a new cookie recipe, the cookie bar gets higher and higher. Which makes me wonder if there are new drop the mic, insanely delicious cookies left in my future. While I am not ruling out the possibility of discovering and sharing more new cookie recipes with you, these Chocolate Chip S'mores Cookies (aka Mackle'smores) have definitely given me a moment of pause.
If you want to savor and/or prolong all the feels of summer, make these cookies. They would make for a great dessert at weekend gathering or as a perfect end to an afternoon of watching fall sports on television. Although honestly, you really shouldn't need a reason to make them.
Chocolate Chip S'mores Cookies (aka Mackle'smores) Inspired by a recipe shared on the Cooking Channel
Makes 24-26 cookies
Ingredient
2 3/4 cups (358 g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks), room temperature
3/4 cup (150 g) light brown sugar, firmly packed
1/4 cup (50 g) dark brown sugar, firmly packed
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla
7 ounces (200 g) dark chocolate, coarsely chopped
1 generous cup (80 g) miniature marshmallows (plus more for the top)
26 store-bought graham cracker halves (see note below)
7 ounces dark chocolate squares, cut in half (see note below) or a dark chocolate candy bar cut into pieces
Flaky Sea Salt
Directions
1. Whisk together the flour, baking soda, baking powder, kosher salt, and cinnamon. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and both brown sugars until light and creamy (approximately 3 minutes).
3. Add in the eggs one at a time, beating just until incorporated.
4. Mix in the vanilla.
5. Add in the dry ingredients, beating until well blended.
6. Using a spatula, fold in the chopped chocolate and miniature marshmallows.
7. Use an ice cream scoop yielding golf ball sized balls to form dough balls. Place on a cookie sheet lined in parchment paper. Chill dough balls covered for at least 4 hours or overnight. Note: Keep the balls of dough chilled while you bake each batch.
8. Preheat oven to 375 degrees (F). Line baking sheets with parchment paper.
9. Place 9 graham cracker halves on the baking sheet. Top each graham cracker with a ball of the chilled dough. Lightly sprinkle with flaky sea salt.
10. Bake for 10 minutes. Remove from oven. Working quickly, press a piece of the chocolate square into the center of the cookie. Return to oven and continue baking for 3-4 minutes or until cookies are golden brown on the edges. Note: For more marshamallowy ooey-gooey goodness, also top the almost done cookies with another miniature marshmallow or a thin slice of a regular sized marshmallow. Omit the extra marshmallow slice on top for less messiness.
11. Remove from oven. Let cookies cool for at least 5 minutes on the baking pan before transferring to a cooling rack.
12. Serve the cookies warm or let come to room temperature. They are the BEST on the day they are made, but still really good the next day (if stored in a sealed container).
Notes: (1) I used HoneyMaid Graham Crackers for these cookies. I had considered recommending the use of another graham cracker brand, however, all of the graham cracker reviews I read gave the HoneyMaid Graham Crackers the highest marks for use in baking. (2) I used two bars of Ghiradelli Intense Dark Salted Caramel Cascade. Each bar yields 8 squares, which when cut in half will give you 16 pieces. You will have a few squares left over. Instead of the Salted Caramel Bars, use their Dark Chocolate bars. (3) I had baked 12 cookies at a time, however, recommend baking only 9 at a time for two reasons. It is easier to top each of the semi-baked cookies with the chocolate and/or extra-marshmallow (if using) and the cookies do spread a bit during the baking process.