It’s time for Bermuda shorts and flip flops, campfires and s’mores, picnics and late night sunsets. Sunglasses that are both ridiculously huge and fabulous. Freshly mowed grass and the adorable buzz of bumblebees. Tan lines and the feel of warm sand between your toes.
It might seem like I’m jumping the gun a bit here. It wasn’t a week ago we had bits of stubborn snow clinging to the ground. Canadian Summers are short so we have to make the most of it. We had our first campfire over Easter weekend while there was still a chill in the air and snow on the ground.
In the spirit of the beautiful weather I hope we can hang onto for as long as possible I made S’mores Cookies. For those of us with long or short Summers, now we can enjoy a little piece of it all year long.
Makes about 3 dozen cookies.
Source: Adapted from my family recipe.
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup demerara sugar
1 tsp vanilla
2 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 cup chocolate chips
3/4 cup graham crackers, chopped
1/2 cup mini marshmallows
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugars. Add the vanilla and eggs then blend it in.
In a separate bowl whisk together the flour, baking soda and salt then mix it into the wet ingredients. Fold in the chocolate chips and chopped graham crackers.
Drop heaping tbsps of dough onto the prepared baking sheets then press them down lightly with your fingers. Bake them for 8 minutes then take them out and set the oven to broil. Press 2 – 3 mini marshmallows into each cookie then toast the marshmallows for a brief 1 minute under the broiler. Transfer them to a cooling rack and enjoy!