S'mores Cookies

So, I’ve finally found a really good s’mores cookie recipe. It’s taken a lot of searching and failed attempts. For all the s’mores recipes I’ve discovered, it can be unusual to find one that actually works out.

One of the biggest issues with s’mores cookies is the marshmallows. Lots of cookie recipes tell you to throw in some mini marshmallows. The problem is that when these cook, they melt and get super sticky and chewy. Usually they just end up stuck to the pan.

What intrigued me about this recipe is that it used marshmallow bits. Here’s a picture so you know what I’m talking about.

The only place I’ve found these so far is Target, but please let me know if you’ve seen them elsewhere. They work so well in these cookies. Take a look at this:

I really don’t have a lot else to say about this recipe than MAKE THESE COOKIES. You won’t regret it. They may not be the prettiest cookies you’ll ever see, but they taste incredible. Besides, real s’mores are far more messy than pretty.

HERE’S THE LINK FOR THE GOOEY S’MORES COOKIES RECIPE. Since I made these directly from the Kevin & Amanda blog, I’ll just direct you there. (The only difference being that I used regular graham crackers instead of cinnamon, and I used a Ziploc & a rolling pin to make the crumbs instead of a food processor.) I noticed some of comments mention making them as bars, which I guess I’ll have to try next time.

Oreo-Marshmallow No Bake Bars (Oreo Rice Krispies Treats)

Guess what? This recipe takes three ingredients: Oreos, marshmallows, and butter.

Somewhere out there in the blogosphere, some enterprising individual decided to make Rice Krispies treats, only with Oreos instead of cereal. Maybe they felt the need to remove the one arguably healthy ingredient in Rice Krispies treats and replace it with something of no redeeming nutritional value. Maybe they just realized Oreos tend to improve most things. Either way, it worked.

The decision to try these was even easier than the recipe itself, as evidenced by the conversation that took place at my house:

Me: I found a recipe for Rice Krispies treats that uses Oreos instead of Rice Krispies.
Husband: Why have we not made these yet?

Oreo Rice Krispies Treats*:
• a bag regular Oreos (15.5 oz)**
• 10 oz bag jumbo marshmallows
• 4 tbsp butter

Crush Oreos using either a food processor or large Ziploc bag and rolling pin. Melt butter and marshmallows in large pan. Once melted, add crumbled Oreos. Stir together and press mixture down into greased 8x8 pan. Let cool for about 10-15 minutes.

I’ve seen this recipe many times now around food blogs or Pinterest, including here and here. I’ve also seen a similar recipe using crumbled chocolate chip cookies as the main ingredient, which I imagine would be worth a try.

*Absolutely no part of this recipe is good for you.

**We used regular Oreos since the recipe called for a 16 oz bag. My husband seems to feel that cooking is a science, and that as scientists, we should devote ourselves to our craft and formulate and test new hypotheses. Basically, he wants to try this again with Double Stuf Oreos.

Root Beer Float Cookies

As soon as I read about the idea of using root beer concentrate in baking, I knew I’d have to try it. The first time I had seen this was a recipe for root beer float cupcakes. I filed that recipe away as one I’d have to try sometime. When I ran across a recipe for root beer float cookies, I knew they had to be tried immediately. Surprisingly, root beer concentrate is not hard to find. I even picked up mine at Wal-Mart in the baking supplies/spices aisle. I also had a good excuse for baking (as if an excuse is ever necessary), as my husband’s family reunion was that weekend and I’d volunteered to make some cookies.

Root Beer Float Cookies
From: Heat Oven to 350

1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg
1/2 cup vegetable oil
2 T milk
1 tsp vanilla
1 T plus 2 tsp root beer concentrate
3 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
1 1/2 cup white chocolate chips

Preheat oven to 350. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate. (The root beer concentrate has a thick, oily texture. Be careful when measuring it as it will pour out of the bottle very quickly.)

In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until just combined. Fold in vanilla chips.

Drop 2 T of dough at a time onto ungreased cookies sheets. (I used a Pampered Chef medium scoop, which is fantastic for the perfect size cookies.) Bake 10-12 minutes.

Root beer float in cookie form does sound a little different, so I wasn’t sure what to expect. These cookies exceeded expectation. The really do taste just like root beer and have a soft, moist texture. They may actually be some of my favorite cookies I’ve ever made. The only thing I would do differently is to try them with vanilla chips sometime instead of white chocolate.

I had a busy weekend of cooking for the reunion and made lots of food that I’m behind on posting. In the meantime, I’ll leave you with the advice that if you have curious kitchen helpers like I do, it’s probably not a good idea to leave your cabinets open between grabbing ingredients.