These chunky bad boys are good, but I want to make them again – in a more reliable oven, using the dark cocoa and dark chocolate chips that the original recipe calls for, and parchment paper instead of silicone mats. ‘Cause mine were good, but the recipe’s picture makes them look amaaazing.
Posted on Food52 (a site I’m now exploring for the first time), these were just called “S’mores Cookies.” But I find that kind of misleading since in real s’mores, chocolate isn’t such a dominant flavor. Call me nitpicky, but I get hung up on nomenclature. And these are chocolate cookies that happen to feature the ingredients of s’mores. Plus some coconut.
Since I was baking at my mom’s house for the holidays, I went with the supplies in the pantry instead of the more specialized chocolate that the recipe calls for, and the kind of sweetened shredded coconut one normally has on hand. The cookies turned out quite good, just not as good as I’d hoped.
Plus, the marshmallow basically melted into what then became crispy puddles (if that can be a thing) and the marshmallow flavor kind of disappeared. They were also pretty ugly, which I don’t *really* care about, but I sort of care about.
I think this was partly due to my mother’s oven not maintaining consistent heat and possibly the silpat baking mats. Mom doesn’t keep parchment paper on hand, and the silicone mats definitely conduct heat differently. In this case, I think for the worse.
One thing to note – the cook recommends “aging” the marshmallows by letting them dry out overnight. I did that, but maybe not enough. Will put them on a plate instead of a bowl next time to get more consistent drying.
Chocolate S’mores Cookies from Food52 (by Posie Harwood)
- Grade: B+ with regular cocoa and semi-sweet chips
- 1 cup miniature marshmallows
- 1 cup all-purpose flour
- 1 cup finely crushed graham cracker crumbs
- 1/2 cup cocoa powder (dark or black cocoa powder is best)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups dark chocolate chunks or chips
- 1/2 cup shredded unsweetened coconut
For directions, see the original recipe on Food52.