Campfire, shmampfire. We’re getting our summer s’mores fix without an open flame, thanks to these s’mores cookies. We don’t want to toot our own horn, but the method is kind of genius.
You see, this isn’t your typical flour-and-sugar cookie. Instead, it relies on graham cracker crumbs as the main dry ingredient. The result is somewhere between a regular graham cracker and one of those chewy oatmeal sandwich cookies you used to eat in grade school. A melted marshmallow and chocolate drizzle lend those camping vibes (no tent or scout skills required). The cookies will stay soft for a few days, too, if they last that long.
Makes 12 cookies
15 sheets graham crackers (about 2 cups [230g] crumbs)
¼ cup (50g) granulated sugar
2 tablespoons brown sugar
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons butter, melted
1 large egg, whisked
½ teaspoon pure vanilla extract
¼ cup milk chocolate chips, melted