I know, I know, s’mores were so last summer. All summer I just kept thinking I should make one of the many s’mores cookies or s’mores bars out there but I never got to it. This was a good one to flex my baking muscle though! They were a shortbread cookie with a layer of chocolate and a layer of marshmallow. They were topped with a little cookie crumble.
I made these for my bookclub ladies when I also served them calzones and I knew my colleague Ms. K deserved one after breaking some hearts at work for the youth program.
1/2 cup butter or margarine, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups chocolate chips
3 cups miniature marshmallows
Heat oven to 350 degree F. Spray an 8 inch square baking pan.
Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well.
Slowly add flour, graham cracker crumbs, baking powder, and salt, beating until blended.
Press half of dough in prepared pan. Bake 15 minutes.
Sprinkle chocolate chips over baked layer then sprinkle with marshmallows.
Scatter bits of remaining dough over marshmallows, forming top layer.
Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
I liked that these weren’t overly sweet but the gooeyness of the marshmallows made these a fun treat. They’re also a great cookie bar I think everyone would like.
As your cousin who bakes a lot of cookies, I want to put a plug in that you should ALWAYS use butter rather than margarine in cookies. There is just no comparison. I know that butter gets a bad rap health wise but after all these are cookies which aren’t exactly health food anyway 🙂