I received The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More
First off, can we all come to an agreement on how cute the cover is? If I had a cookbook, I’d want it to look just like this one. Each page had me grinning from ear to ear. Why? The font, the photos, and the styling were all just… perfect. I love it even more because Lindsay Landis was a blogger gone cookbook writer. She’s the author of Love and Olive Oil, one of the many food blogs I follow. It makes me so happy to see bloggers open new doors and find new opportunities. You go, girl!
Side note: Can we talk about the genius invention of these stackermallows? I found them at Target and they instantly make my life so much easier. No more worrying about those darn marshmallows rolling away before you can stack them inside a sandwich!
These were awesome. The amount was just perfect, too. I hate recipes that make 6 dozen cookies or 2 slices of biscotti. The recipe says it yields 12 s’mores, but I could have easily doubled the cookie dough in each one and cut the serving down to 6. 🙂 Best of all? The leftover cookie dough that you don’t use can sit in an airtight container in the refrigerator for some serious snack time, without the fear of salmonella.
I did divert from the recipe a little bit, though. Instead of using bars of milk chocolate, I used mini chocolate chips and stirred them into my cookie dough batter. You’re more than welcome to do both or leave it as is. Either way, the chocolate’s all there!
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or cream
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 12 graham cracker sheets, broken in half
- 2 (1.55 ounce) bars milk chocolate
- 12 marshmallows
Directions
- In a mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated.
- Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.
- Toast marshmallows over an open flame until golden brown or charred to your liking. Place a hot marshmallow on top of cookied dough and chocolate and top with remaining graham crackers. Gently press until marshmallow begins to ooze out the sides. Let sit for 30 seconds -or as long as you can stand- to let the chocolate get sufficiently melty. Enjoy immediately.
- Easy Indoor S'mores: For a flameless version of this campfire favorite, place marshmallows on graham crackers and broil for 30 to 60 seconds, or until golden brown and gooey. Or microwave marshmallows for 8 to 10 seconds, or until puffed.
Recipe from: The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More
