Black and White S’mores Cookies

This post is by guest author Deborah Harroun of Taste and Tell. Life is just a tad bit hectic right now with all the travel I’ve been doing and preparing to move. I’m so grateful Deborah could be here today to share these fun Black and White S’mores Cookies. Welcome, Deborah!

 

I can feel it in the air. Summer is right around the corner.

I know, I know – we just welcomed in spring. But I have so many plans for summer this year that I am eagerly awaiting its arrival.

Trips to the pool and the splash pad, lots of ice cream and sno-cones, and of course, camping.

black and white smores cookies

Growing up, we never had a lot of lavish or exotic vacations. With 5 kids and a budget, they just weren’t possible. But what we did do a lot of was camping. I grew up in New Mexico, but less than an hour away from the Colorado boarder. Just a short drive away were the mountains, and all of the outdoor excitement we could handle.

One of my favorite things from those camping trips – and still one of my favorite parts of camping today – were the s’mores. Ooey, gooey and full of sugary sweetness, what kid can pass up a s’more? But I say – why reserve the s’mores just for those camping trips?

I know these aren’t your typical New York black and whites, but I couldn’t help but think of how perfectly those black and white cookies could be translated into s’mores cookies.

These cookies are the best of both worlds – you get the chewy cookie with 2 different icings. But you also get the gooey goodness of s’mores from the icing. These cookies do get messy, but when there is marshmallow involved, messy is a given!

Graham cracker, chocolate and marshmallow – does it even get better than that?

Do you like to camp? What was your favorite childhood camping treat?

Black and White S'mores Cookies

Yield: approximately 2 dozen cookies

Ingredients:

Cookies:
1 1/2 cups graham cracker crumbs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 (14-oz) can sweetened condensed milk
1/2 cup butter, softened

Chocolate Glaze:
4 oz. semi-sweet chocolate
3 tablespoons butter
1 tablespoon corn syrup

Marshmallow Glaze:
1 cup marshmallow creme
1 - 1 1/2 teaspoons hot water

Directions:

Preheat the oven to 350F.

In a bowl, mix together the graham cracker crumbs, flour and baking powder. Set aside.

In the bowl of a stand mixer, cream together the sweetened condensed milk and the butter until smooth. Add in the graham cracker mixture and mix until it comes together to form a dough. Drop tablespoon-sized balls on a baking sheet, about 2-inches apart. Bake in the preheated oven for 8-10 minutes, or until set. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

When the cookies are cool, make the glazes. In a small microwavable bowl, combine the chocolate, butter and corn syrup. Microwave for 30-second intervals until the chocolate is melted and stir until smooth. Use the back of a spoon or an off-set spatula to spread the glaze over one half of each of the cookies.

To make the marshmallow glaze, stir 1 teaspoon of hot water into the marshmallow creme. Stir until smooth. If the glaze is still too stiff to spread, add more hot water in 1/2 teaspoon increments. You want to be able to spread the glaze, but you don't want it so thin that it will all drip off the cookies. Using the back of a spoon or an off-set spatula, spread the marshmallow glaze over the other half of the cookies.

Once glazed, place the cookies in the refrigerator to let the glaze set up. These cookies are the best eaten on the day made.

This post and recipe are by guest author Deborah Harroun of Taste and Tell.

About the Author:

For the last five years, Deborah Harroun has been blogging at Taste and Tell where she enjoys writing about easy, family friendly meals.

When she’s not blogging or cooking, you’ll find her reading, taking hundreds of pictures of her two kids, or relaxing with her husband. She also loves to collect cookbooks.

You can also find Deborah on Facebook and Twitter.