I must really like all things s’mores. I realize i have now posted about s’mores cookies, s’mores cupcakes and s’mores pie. Now I just have to make some of that s’mores cake I see floating around on the internet and we’ll be good to go!
This past weekend we went up to Ithaca to see my sister play in her very first college softball game! (I’ll be posting some photos of the trip soon!) There was a cookout for the families after the game, so I asked Lynz what kind of cookies she’d like me to bring. This is what she requested!
recipe adapted from my baking addiction
- 2 sticks softened butter
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla
- 4 cups all purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1 1/2 Cups chocolate chips
- 3 regular size Hershey’s Chocolate Bars
- 3 full Graham Crackers
- about a cup (however many you want, really) mini marshmallows
1. Preheat oven to 350 degrees F. Place butter and sugars into a stand or electric mixer; beat until light and fluffy. Add eggs and vanilla until well combined.
2. Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips. Mix until just combined.
3. Scoop a heaping 1/4 Cup of cookie dough onto baking sheet. Press down then gently press chocolate bar squares, graham cracker pieces and marshmallows on top of cookie dough.
4. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan.
As far as I could see, these were a hit with the softball team and their families, considering they were gone before the burgers were off the grill! I guess when you see cookies with marshmallows and chocolate bars stuck in them, you grab one!
you see that marshmallow popping out of the crust? it was just too much goodness, so some was trying to escape. seriously. so. much. goodness.
i’m sure you probably just want the recipe at this point, yes? ok then. :)
adapted from cookiesandcups.com
- 6 regular sized Hershey Bars (i used dark chocolate), broken into pieces
- 3/4 cup white sugar
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 cup salted butter (1 stick)
- 1 egg
- 1 tsp vanilla
- 1 cup graham cracker crumbs
- 1 7oz container of marshmallow creme
- Preheat oven to 350. Spray a 9″ pie pan with baking spray.
- Beat butter and sugar together until combined.
- Add egg and vanilla.
- On low add flour, graham cracker crumbs and baking powder.
- Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan.
- Evenly spread the Marshmallow Creme over the bottom crust.
- Now spread the broken chocolate pieces on top of the Marshmallow Creme.
- Form the remaining dough into a ball and place on a piece of wax paper. Top with another piece of wax paper and flatten into a 9″ circle. Carefully peel the top piece of wax paper off. Flip the crust onto the top of the pie and peel the other piece of wax paper off. Pinch the dough together to form the crust.
- Bake 20 minutes until lightly browned. Cool completely on wire rack and slice when ready to serve.
some notes: my dough was a bit sticky, so i had to use some flour between the wax paper to get the dough to release. i accidentally left the pie in the oven for close to 30 minutes instead of 20, but that worked out really well! i think it may have been underdone if i only left it in for 20 minutes. i also had waaay to much chocolate when i bought six bars, but maybe the bars i bought were too big? here is a full sized picture of the chocolate in the pie so you can better see how much i actually used…
the pie was a hit with both the kids and adults at the birthday party i brought it to. i mean, what’s not to like?
marshmallow exploding out of a buttery graham cracker crust…
melty and rich chocolate…all smushed together. pretty perfect if you ask me!
these cupcakes are pretty intense, both in prep and in eating! they’re messy but delicious. they’re a bit more complicated to make than your average cupcake, but worth it!
s’mores cupcakes! from the martha website
makes 2 dozen cupcakes
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
- Marshmallow Frosting
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
these were a hit on senior day! congrats to lynzi and all of the other seniors on the arlington softball team!
my senior day 10 (ahh!) years ago:
wow, time flies!