Chapter 7

Cookies & Brownies

There is a little bit of kid in all of us, especially when it comes to treats like cookies and brownies. Whether it was an afternoon cookie break courtesy of mom, or a plateful of thick, chewy Sunday brownies courtesy of Grandma, it seems all of us are easily transported to a simpler time once we finally relax and take a bite. The traditional s’mores flavors of chocolate, marshmallow, and graham play perfectly in the baked goods found in this chapter, so no matter which recipe you choose, you’ll find yourself reliving those gooey memories in no time. There’s something for everyone here!

Oatmeal Chocolate Chip S’mores Cookies

The bit of oatmeal used in this batter adds a little more bite and a great texture to the graham-enhanced cookie. Your kids will no longer turn their noses up at an oatmeal cookie!

Yields: 3 dozen cookies

INGREDIENTS

1 cup softened salted butter

3⁄4 cup dark brown sugar

3⁄4 cup white sugar

2 eggs

2 teaspoons vanilla extract

11⁄4 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 cup graham cracker crumbs

21⁄2 cups quick oats

2 cups mini semisweet chocolate chips

12 giant marshmallows, sliced into thirds

  1. Preheat the oven to 325°F. Prepare a baking sheet with parchment paper; set aside.
  2. Using a stand mixer fitted with the beater attachment, cream the butter and sugars at medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla; combine well.
  3. In a separate bowl, combine the flour, baking soda, salt, and graham cracker crumbs.
  4. Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the oats and chocolate chips.
  5. Scoop rounded balls of batter onto the prepared sheets. The batter will spread, so be sure to leave ample space between. Bake for 13–15 minutes, or until the edges are very lightly browned.
  6. Remove from the oven, and immediately top with a slice of marshmallow. Allow to cool on baking sheets. Before serving, place the pan under the oven broiler or use a kitchen torch to toast the marshmallows.

No-Bake Oatmeal S’mores Cookies

Ever needed a treat at the last minute? No time? No problem! If you have ten minutes, you have all the time it takes to prepare these deliciously simple cookies. No one has to know they didn’t take you all day!

Yields: 2 dozen cookies

INGREDIENTS

2 cups sugar

1⁄2 cup butter

11⁄2 tablespoons unsweetened cocoa powder

1⁄2 cup milk

1 cup crushed graham crackers

2 cups quick oats

1⁄2 cup peanut butter

1 teaspoon vanilla extract

1⁄3 cup milk chocolate chips

24 large marshmallows

  1. In a medium saucepan over high heat, bring the sugar, butter, cocoa, and milk to a rolling boil (or to 205–210°F, using a candy thermometer to measure) for 1 minute.
  2. When the mixture is ready, remove from heat and add remaining ingredients (except for the marshmallows), stirring quickly before the cookies set up. Drop by tablespoons, or use a spring-loaded cookie scoop onto parchment or wax paper. Quickly press a marshmallow into the mounded cookie; allow to cool. Toast marshmallows under oven broiler for 25–30 seconds or by using a kitchen torch.

S’mores Stackers

Love chocolate? A nice big square of chocolate instead of chips in each cookie makes for melting deliciousness in every bite! Play around with this one: Dark chocolate, milk chocolate, or semisweet all work wonderfully in this recipe.

Yields: 3 dozen stackers

INGREDIENTS

36 graham squares (72 crackers)

16 tablespoons butter, melted

2⁄3 cup sugar

1⁄2 cup light brown sugar, packed

2 large eggs

1 teaspoon salt

1 tablespoon vanilla extract

21⁄2 cups all-purpose flour

2 teaspoons baking soda

72 Hershey’s Milk Chocolate Bar pips (6 candy bars)

36 Kraft Jet-Puffed Stacker Mallow marshmallows

  1. Preheat the oven to 325°F. Prepare baking sheet with parchment paper. Place 12 graham cracker squares (24 crackers) evenly on the pan. Allow 1"–2" between squares. Set aside.
  2. Using a stand mixer fitted with the beater attachment, cream the butter and sugars on medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the salt and vanilla; combine well.
  3. In separate bowl, combine the flour and baking soda.
  4. Add the dry ingredients to the wet batter. Mix on low until just combined.
  5. Scoop rounded balls of batter onto the graham squares. Batter will spread a bit off the grahams, so be sure to leave ample space between. Bake for 12–14 minutes, or until edges are very lightly browned.
  6. Remove from the oven, and immediately top with 2 pips of a Hershey bar and 1 marshmallow. Return to the oven for 2–3 minutes. Remove from the oven and allow to cool on cooling racks. Repeat with remaining graham squares. Before serving, place the pan under the oven broiler or use a kitchen torch to toast the marshmallows.

WHAT’S A PIP?

Unwrap your Hershey’s Milk Chocolate Bar, and what do you see? All those breakable bite-sized pieces are known as pips … and now you know!

Gluten-Free S’mores Chocolate Chunksters

If you or a loved one cannot tolerate gluten, this recipe is an excellent s’mores alternative. No matter what the reason, the elimination of gluten from your diet doesn’t have to mean giving up incredible cookies, like these Gluten-Free S’mores Chocolate Chunksters.

Yields: 18 large cookies

INGREDIENTS

8 tablespoons butter, softened

2⁄3 cup dark brown sugar

1⁄2 cup white sugar

1 egg

2 teaspoons vanilla extract

13⁄4 cups all-purpose gluten-free flour

1⁄4 teaspoon baking soda

1⁄4 teaspoon salt

1⁄4 cup gluten-free graham crackers, broken

11⁄2 cups semisweet chocolate chunks

2 cups mini marshmallows

  1. Preheat the oven to 325°F. Prepare a baking sheet with parchment paper; set aside.
  2. Using a stand mixer fitted with the beater attachment, cream the butter and sugars on medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla; combine well.
  3. In separate bowl, combine the flour, baking soda, and salt.
  4. Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the broken graham crackers and chocolate chunks.
  5. Scoop rounded balls of batter onto prepared sheets. Batter will spread, so be sure to leave ample space between. Bake for 13–15 minutes, or until edges are very lightly browned.
  6. Remove from the oven, and immediately add a few marshmallows to each cookie, pressing down. Return to the oven for 2–3 minutes. Remove from the oven and allow to cool on baking sheets.

Crock-Pot S’mores Brownies

Yields: 16 brownies

Set it and forget it! No need to watch over your oven or worry about heating up your kitchen in the summer—you can make brownies using your slow cooker! This recipe is especially perfect for those “edge lovers” out there, as the method ensures a nice outer crust.

INGREDIENTS

1⁄3 cup semisweet chocolate chips

10 tablespoons butter

2 large eggs

1 teaspoon vanilla extract

11⁄4 cups sugar

3 tablespoons unsweetened cocoa powder

1⁄4 teaspoon salt

3⁄4 cup all-purpose flour

16–18 individual graham crackers

2 cups milk chocolate chips

2 cups Marshmallow Fluff (more as desired)

  1. Line a Crock-Pot with aluminum foil for easy removal of brownies once cooked.
  2. In a small saucepan over medium heat, or in a microwave, melt the chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat the eggs, vanilla, and sugar. Slowly add in the chocolate mixture until well combined. In a small bowl, sift together the cocoa, salt, and flour. Add the mixture to the rest of the batter. Do not overmix.
  4. Pour roughly half of the batter into the prepared Crock-Pot. Top with whole graham crackers, breaking and piecing together at the edges as needed to fully cover the brownie batter. Sprinkle chocolate chips on top of the graham crackers, then top with the remaining brownie batter.
  5. Put a lid on the Crock-Pot and cook on low for 11⁄2 hours. Check brownies after 11⁄2 hours. The tops will look undercooked, but a tug on the foil will help determine doneness. If the brownies lift easily without buckling, remove from the Crock-Pot and allow to cool. If they buckle, allow to bake for 15 more minutes, checking again until ready to remove.
  6. Once cooled, top with Marshmallow Fluff and place under an oven broiler for 30–60 seconds, until the marshmallows are toasted. Watch closely as marshmallow can quickly burn. Remove from the oven, cut, serve, and enjoy.

Cream Cheese Swirl S’mores Brownies

Chewy, fudgy, and not at all cakelike, these brownies will have you drooling for more. The creamy cheesecake layer coupled with a thick pile of marshmallows on top are the ideal way to bring the taste of the campfire indoors. Dig in!

Yields: 16 brownies

INGREDIENTS

For the Brownie Layer

3 ounces dark or semisweet chocolate, chopped

10 tablespoons butter

2 large eggs

2 teaspoons vanilla extract

11⁄4 cups sugar

2 tablespoons unsweetened cocoa powder

1⁄4 teaspoon salt

1⁄2 cup all-purpose flour

3 cups mini marshmallows

For the Cheesecake Layer

8 ounces cream cheese, softened

1⁄3 cup sugar

Pinch salt

1 large egg

2 teaspoons vanilla extract

  1. Preheat the oven to 350°F. Prepare an 8" × 8" baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from the pan once baked. Spray the pan and paper with nonstick cooking spray.
  2. In small saucepan over medium heat, or in the microwave, melt the chocolate and butter until smooth. Allow to cool slightly. In a separate bowl, beat the eggs, vanilla, and the sugar. Slowly add in the chocolate mixture until well combined. In a small bowl, sift together the cocoa, salt, and flour. Add the mixture to the rest of the batter. Do not overmix. Pour the batter into the prepared baking pan.
  3. For the cheesecake layer, beat the ingredients together until smooth. Pour over the brownie batter. Use a sharp knife to swirl together.
  4. Bake 60–70 minutes, or until just set and a toothpick inserted comes out clean. Top with marshmallows. Before serving, place the pan under an oven broiler or use a kitchen torch to toast the marshmallows.

Gluten-Free Layered S’mores Brownies

This recipe features a thick brownie bottom, topped with buttery graham crumbs (gluten-free, of course!), full-sized Hershey bars, more brownie, then mountains of toasted marshmallow. Does life get any better?

Yields: 8 thick brownie slices

INGREDIENTS

2 ounces semisweet chocolate chips

8 tablespoons butter, divided

1 extra-large egg

2 teaspoons vanilla extract

2⁄3 cup sugar

2 tablespoons unsweetened cocoa powder

1⁄4 teaspoon salt

1⁄2 cup gluten-free all-purpose flour

1⁄3 cup gluten-free graham cracker crumbs

3 full-size Hershey’s Special Dark Mildly Sweet Chocolate Bars

3 cups large marshmallows, halved (or homemade)

  1. Preheat the oven to 350°F. Prepare a standard loaf pan with parchment paper long enough to hang over on two sides. Spray the pan and paper with nonstick cooking spray.
  2. In a small saucepan over medium heat, or in the microwave, melt the chocolate and 6 tablespoons of butter until smooth. Allow to cool slightly. In a separate bowl, beat the egg, vanilla, and sugar. Slowly add in the chocolate mixture until well combined.
  3. In a small bowl, sift together the cocoa, salt, and flour. Add the mixture to rest of the batter. Do not overmix. Pour roughly half of the batter into the prepared baking pan.
  4. In a small bowl, melt the remaining 2 tablespoons butter, then combine with the graham crumbs. Sprinkle the mixture over the brownie layer in the baking pan. Top with Hershey bars until the batter is completely covered. Pour the remaining brownie batter on top.
  5. Bake 45 minutes, or until just set and no longer shaky in the center of the pan. Top with marshmallows. Before serving, place the pan under an oven broiler or use a kitchen torch to toast the marshmallows. Cut into large slices.

S’mores Macarons

A gift from our friends in France, macarons are light, airy cookies, as delicate as a cookie can be, but full of intense flavor. Filled with marshmallow icing and a bit of graham, you’ll indulge in the classiest of s’mores. Bon appétit!

Yields: 2 dozen macarons

INGREDIENTS

1 cup powdered sugar

2 ounces almonds, pulverized

1 teaspoon graham cracker crumbs

3 tablespoons unsweetened Dutch-process cocoa powder

2 large egg whites, at room temperature

5 tablespoons granulated sugar

Marshmallow Frosting (see Chapter 11), to fill

Graham cracker crumbs, to fill

  1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1⁄2”).
  2. Place the powdered sugar, pulverized almonds, 1 teaspoon crumbs, and cocoa in a food processor. Pulse for 2 minutes, or until uniform. Stir the bottom of the bowl to fully incorporate all of the mixture. Pulse again as necessary.
  3. In the bowl of a stand mixer, make a meringue by beating the egg whites until soft peaks form. While whipping, add in the granulated sugar until stiff peaks form, about 2 minutes. You should be able to turn the bowl upside down without the meringue moving.
  4. Carefully fold the dry ingredients, in two batches, into the meringue with a rubber spatula. When the mixture is just barely uniform, scoop the batter into the pastry bag.
  5. Pipe the batter on the parchment-lined baking sheets in 1" circles, leaving roughly 1" in between. Rap the baking sheet firmly on the countertop to flatten the macarons, then allow to rest for 20 minutes.
  6. Bake for 15–18 minutes; remove from the oven and allow to cool on a baking sheet. Once cooled, fill by piping or spreading each macaron with a bit of frosting and a sprinkle of graham cracker crumbs.

FILLING A PIPING BAG

With a delicate meringue, it’s sometimes difficult to carefully fill a piping bag, especially if you are alone. It helps to find a tall glass to place the empty bag in, fold the edges over, and proceed to fill from there. Do not overfill the pastry bag; it is better in the case of macarons to refill as needed.