This is a top down cookie design. I had the name in mind before I knew exactly what the cookie would turn out to be. I wanted to capture the cinnamon-grahaminess, the toasted marshmallow, and the gooey chocolate bar quality of the cookout treat. While I normally don’t use Hershey’s chocolate as my chunk of choice in my other cookies I knew they were essential for this recipe. I found that the snack sized bars broke into perfect little identifiable pieces. I managed to find a whole wheat graham flour and made my first attempt that included molasses and nutmeg in the recipe. I also mixed the marshmallows into the cookie dough.

While the first attempt was semi-successful the cookie came out too gingerbready with the spice from the molasses and the nutmeg. More critically, the marshmallows that were inside the cookie just evaporated into nothing and undermined the structural integrity of the cookies. These were not load-bearing cookies.

For this second take I just went entirely with brown sugar, instead of using a combination of molasses, white sugar, and brown sugar, and eliminated the nutmeg. I also froze my mini marshmallows and placed them on the surface of the cookie since those were the only ones that survived from the original batch. I froze them first to give them just a little more time in the oven to maintain their shape throughout the baking process.

They turned out exactly the way I wanted and i look forward to making them again on an upcoming episode of Kitchen Table Gaming.

S’mores to Plowshares Cookies
(Makes 12 large cookies)

Ingredients:

2 sticks unsweetened butter
1 1/2 cup dark brown sugar
1 large egg
1 cup all purpose flour
1 1/4 cup whole wheat graham flour
1 teaspoon Kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
4 teaspoon ground cinnamon
1 teaspoon vanilla extract
12 snack size Hershey’s Special Dark chocolate bars
60 frozen mini-marshmallows

Time to make the cookies:

Preheat your oven to 350 degrees.

In a stand mixer with the paddle attachment whip together softened butter and brown sugar for 2 to 3 minutes. Add in the egg and let the mixer go for 7 or 8 minutes, scraping down the sides with a rubbed spatula as you go. Add in all the dry ingredients and vanilla and mix until combined.

Using a 1/3 cup ice cream scoop portion out 12 cookies onto cookie sheets lined with parchment or Silpat baking mat. The cookies will spread out considerably while baking so you can only fit 6 per sheet. Flatten the scoops gently with the palm of your hand so they are 1/2″ thick discs. Break each of the snack size chocolate bars into four pieces and nestle them into the top of each cookie. Press four to five of the frozen marshmallows in as well.

Chill the cookies in the refrigerator for 30 minutes or freezer for 10 minutes before putting them in the oven for 18 minutes. Transfer cookies to a wire rack to cool — but not too cool as you they are best eaten with slightly gooey chocolate and marshmallows. You can reheat the cookies for 5 to 10 seconds to in a microwave oven to get that gooey S’mores sensation back.