I am currently sitting in my hotel in Chicago, watching the dark clouds roll past my window. My phone alerted me earlier today of a “flash flood warning.” Apparently a tornado even touched down right around us. Technology is amazing sometimes. Not only did they know where I was, but they were able to send out emergency alerts straight to my pocket without me ever having to ask for it!
I came in to Chicago last night and was gripping for dear life on the landing. The storm last night made the end of our flight quite turbulent. Our pilots did an amazing job with the landing, considering we were coming in with the landing path all the way to the right to make up for the extreme winds. I mean, we were even struck by lightning mid flight!
Since the storm didn’t get any better today, my flight going out is delayed. I don’t have a problem with that since this is my favorite hotel that we stay at. I have no problem staying in bed all day and eating chocolate! SweetWorks sent me a generous package of all different kinds of chocolate. They have some of the best items for Christmas candy, including Foiled Solid Milk Crisp Ornaments (fill up your candy bowl on the coffee table!), Foiled Milk Santas, and Foiled Semi-Solid Milk Chocolate Nutcrackers (these would be wonderful as a stocking stuffer).
My personal favorite are Sixlets. I remember digging through my siblings’ Halloween candy and keeping all of their Sixlets for myself since it was the the perfect chocolate snack.
I used the Celebration Sixlets Christmas Mix to bake into these s’mores cookies. They turned out great! The pop of red and green when you bite into each one really stands out.
The cookie itself has the graham cracker taste in every bite. It balances out the chocolate and marshmallows so it isn’t too sweet. They remain chewy for days, which is always my goal when baking. I sure do love a good, chewy cookie.
Recipe slightly adapted from Cookies and Cups
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cups dark brown sugar
- 1 egg
- 2 tsp vanilla
- 3/4 cup graham cracker crumbs
- 1 tsp baking soda
- 1 tsp salt
- 1 cup flour
- 1/3 cup Marshmallow Bits
- 3/4 cup Sixlets
Directions
- Preheat oven to 350°F.
- Spray a muffin top pan with cooking spray.
- Cream together the butter and sugar. Add in eggs and vanilla, mixing until smooth.
- Stir in graham cracker crumbs, baking soda and salt.
- Gradually add in the flour until just combined.
- Stir in your Marshmallow Bits and Sixlets.
- Fill each muffin cavity with cookie dough up to the rim, pressing down as you go.
- Bake for 11-12 minutes.
- Allow cookies to cool in pan for at least 10 minutes before removing.
Great to meet you on that crazy flight to Chicago! keep up the great (and yummy!) posts!
Hi Allison! That was so sweet of you to say hello (and seriously caught me so off guard! Haha)! It was great meeting you!