Smores Cookies

So, I thought I would avoid the freshman 15 because I commute to Toronto everyday, but there I was last night eating smores cookies for dinner.

But in all seriousness, these were so tasty. They were a perfect way to say goodbye to summer: one last smore heavenly goodness in your mouth.

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I’m sorry for the lack of photos in this post – I somehow jammed my memory card into my camera, so now I can only take photos on my phone which kind of sucks.

But anywho, enjoy these and go make them and say farewell to Summer and welcome Fall with open arms!

* Now keep in mind before reading this recipe – for the marshmallow fluff, I actually used Jet Puff Marshmallow Creme because my mom recently went to the U.S. and brought me back some so I HAD to use it in this recipe! However, you can definitely use the frosting recipe that’s listed below instead of using the Jet Puff Marshmallow Creme like I did.

  • ½ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup graham cracker crumbs
  • 1 cup flour
  • ¾ cup chocolate chips
Marshmallow Frosting (remember I used Jet Puff Marshmallow Creme, but you can use this recipe if you don’t have any Jet Puff!):
  • 3 egg whites
  • ¾ cup sugar
  • dash salt
  • pinch cream of tartar
  1. Cream butter and sugar. Add egg and vanilla and mix well.
  2. Add salt, soda, and graham cracker crumbs and mix well. Add flour and mix until combined. Fold in chocolate chips.
  3. Drop spoonfuls onto a baking sheet and bake at 350F for 8-10 minutes. Let cool.
  4. For frosting, place egg whites, sugar, salt, and cream of tartar in a mixing bowl and mix on high for several minutes until stiff peaks form.
  5. Fill a piping bag with frosting and pipe a generous amount onto the bottom side of a cookie, and sandwich with another cookie.
  6. *Optional step: Use a kitchen torch to lightly brown the frosting.


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