If you don’t live in the south, you may not know that Tennessee got slammed with an ice storm earlier this week!
What a great way to kick off the month of March (not). The ice kept me home from work for two days. We actually lost electricity for a couple hours the night the storm first hit, which had me a little panicked because I knew the house was going to get cold quickly (it definitely did), and that we likely wouldn’t be able to drive anywhere warm. The only way out of my neighborhood is down hill. There ended up being a few inches of solid ice coating everything, then it snowed on top of it, which means the roadways were completely hazardous. The salt on the roads did nothing. Nothing. People took pictures of themselves standing on several inches of white and not sinking in. It was that thick and solid. My little family stayed in where it was warm and safe. I had already been planning on attempting some smores cookies I spotted on Pinterest, but an ice storm certainly felt like the most appropriate time to try!
I’ll be perfectly honest and say this: these cookies tasted amazing, but the recipe was way off. You guys know I don’t promise to be a baking genius by any means. I prefer cooking savory over baking sweet, but sometimes the mood just strikes. I ended up having to salvage this recipe because the measurements seemed so incredibly off. It is probably user error, but I wanted to share what worked for me. You can refer to the original recipe if you’d like. Maybe you have tips on why I ended up having to add an extra egg and cut back the amount of chocolate chips and marshmallows by half. Here is what worked for me:
Smores Cookies | Yields 1 Dozen
1 stick unsalted butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup graham cracker crumbs & pieces
1/3 to 1/2 cup chocolate chips (mini if you’d like)
1/3 to 1/2 cup mini marshmallows
1. Preheat oven to 350 degrees.
2. Add about 4 whole graham crackers to a quart- or gallon-sized zliplock bag, seal and pound using a mallet. This gives you uneven crumbs and pieces, which is what you want. You can use a food processor if you prefer, but this was a fun activity for Zoey. We had a little bit leftover, but this ended up being almost exactly what we needed. You may or may not need to add/take away the number of crackers.
3. In a medium bowl, stir together the flour, baking powder, salt and graham cracker crumbs & pieces. Set aside.
4. In a large bowl, cream together the butter, white and brown sugar until fluffy. I used a hand mixer.
5. Add the eggs and vanilla, then mix until smooth.
6. In two parts, slowly mix in the dry ingredients until completely combined. This is where I originally ran into a problem. The recipe only called for one egg, which resulted in crumbles, not dough. I added the extra egg here and I had perfect dough!
7. Mix in the marshmallows and chocolate chips to your personal preference. The original recipe called for an ENTIRE cup of EACH. Guys, this was insanely too much and I had so much leftover, I just made a trail mix with it. I cut it back immensely for this recipe and we still had enough chocolately, marshmallowy, gooey goodness going on.
8. Take spoonfuls of cookie dough, form into balls and slightly flatten on your cookie sheet. These do not expand a whole lot so don’t be afraid to go big. We got exactly one dozen on our sheet (the original recipe claimed to yield 36 mini cookies, which still didn’t make sense to me. Our cookies weren’t huge by any means, I can’t imagine them “mini”.)
9. Place on a cookie sheet (I used Pampered Chef stoneware) and bake 12-15 minutes or until the cookies are golden brown. Stoneware takes longer to cook, so start with 12 and go from there.
That’s it, friends. This is what saved this recipe for me. I’m not sure where I went wrong on the original, but next time, I’ll stick to my alterations. And trust me, we will make this one again! A winner for sure! Let me know if you try them and like them. Also, if you make any alterations, I’d love to hear about it. Any tips on where I maybe went wrong in the original recipe? I have a feeling it has something to do with the ratio of dry ingredients… we probably only need 1 cup of flour along with 1 cup of graham crackers. I mean, my changes sure did result in a perfect cookie… just sayin’.