These Dark Chocolate S’mores Cookies are the answer to your campfire prayers. Whip them up on a rainy day and enjoy with a cold cup of milk.
Ever since I made these Nutella s’mores, I’ve been wanting to make s’mores again, in a different fashion. Sometimes I get these recipe ideas in my head, and I just know that it’s going to work. So when it doesn’t, ya girl gets pissed.
Let’s just say the first round of these puppies did not go so well. They came out like rocks, you couldn’t taste the marshmallows, there wasn’t enough chocolate, I screwed up the baking ratios… the whole nine. But I was so determined to make the vision in my head come to fruition.
To make the s’mores vibe a little stronger, I decided to place the marshmallows on top of each cookie, rather than roasting them and stirring them into the batter (which was ridiculously messy, I advise you to avoid that).
Plus, you get a wonderful toasted look to them, and the marshmallow flavor is allll there, right when you take a bite.
I was so determined to get these right, that I immediately re-made them after my first flop. Usually I’m too pooped to try again, so I wait a day or two. But this time, my head was like NO. THESE ARE HAPPENING.
And they did! By the way, the first round actually tasted fine. And I almost hate that even more than when it’s a complete and utter fail. Because now you’ve got something that really, actually tastes good, but it’s either ugly, or a bad texture, or just simply not good enough. But by the same token, I’ve gotten the flavor down, it’s now just a matter of texture (and a few other things).
The reason I like sharing these stories of temporary failure with you all (temporary because all you have to do is try again), is because I really am a big advocate of being fearless in the kitchen. Everybody fails in the kitchen. So long as you keep going, that’s all that matters. How else are you going to improve?
Additionally, as far as food blogging goes, I encourage all bloggers out there to never share anything that they aren’t 100% in love with. I’m guilty of this. In my beginning stages of blogging, I thought “eh, it’s fine”, when it was a recipe I wasn’t over-the-moon happy with. And it wasn’t until I started to only share recipes I was completely satisfied with, and excited to share, that my blog began to grow. So, if you fail – try again.
- ½ cup margarine (or 1 stick butter), softened
- ½ cup brown sugar
- ½ cup applesauce
- 2 eggs
- 1 tsp vanilla
- 2½ cups whole wheat flour
- ¾ tsp baking soda
- ½ cup graham cracker crumbs
- 1 tsp salt
- 1 cup dark chocolate chunks
- ½ cup marshmallows
- Preheat the oven to 375 degrees and prepare a cookie sheet.
- In a stand mixer (or large bowl, mix by hand), add the margarine, brown sugar, applesauce, eggs, and vanilla. Mix well on low speed.
- While mixing, add in the flour in batches.
- Add in the baking soda, graham cracker crumbs, and salt. Mix until well-combined.
- Fold in the chocolate chunks. Mix well.
- Using a spoon or ice cream scooper, scoop ~1½ inch scoops onto the baking sheet, each at least 1 inch apart.
- Top each cookie with about 3 marshmallows before baking.
- Place in the middle rack of the oven and bake for 12-15 minutes.
For dark chocolate chunks, I chopped up a dark chocolate bar. You can use chocolate chips or whatever you prefer.
Join the conversation:
Have you ever been camping? (I’ve never been camping, unless you count as a Girl Scout when we stayed in cabins. lol.)
What’s the biggest kitchen fail you’ve ever had?
Did you like this recipe? Don’t forget to pin it for later!
You might also like…
Gluten-Free Ricotta-Stuffed Pistachio Chocolate Chip Cookies (say that five times fast)