Every “true” food blog needs a go-to chocolate chip cookie recipe, does it not? For this I decided to take it a step further: a mashup of deliciously soft cookies and a classic campfire “s’more.” Have you ever seen a dessert more American?
This dessert will certainly be enjoyed by voracious eaters of every nationality. If you really want to feel authentic, roast the marshmallows over an open flame! Living in a large metropolitan area sadly puts some restrictions in this regard. However, the oven’s broiler worked just fine!
If you don’t feel like going to the trouble of making s’mores, the cookies can easily be enjoyed on their own. To keep them extra soft I recommend storing them in a Tupperware in the fridge (and a glass container if you prefer more of a crunch).
I used vegan marshmallows and dark chocolate chips, but you can definitely substitute whatever ingredients you have on hand. Serves 4-5 hungry people.
- 1 and 1/2 cup oat flour*
- 1/4 tsp salt
- 1/2 tsp baking soda
- 4 TBS brown sugar or granulated sweetener of choice
- 4 TBS maple syrup or liquid sweetener of choice
- 1/4 cup chopped walnuts or peanuts
- 1/4 cup unsweetened shredded coconut flakes (optional)
- 1/3 cup chocolate chips of choice (for cookie dough)
- Additional 1/2 cup of chocolate chips, melted (for topping)**
- 1 tsp vanilla extract
- 2 TBS oil of choice (sub applesauce/mashed banana for oil-free)
- ~4 TBS milk of choice, as needed
- Preheat oven to 375 degrees F.
- Combine all dry ingredients in a large bowl and mix until fully incorporated.
- Combine all wet ingredients into a smaller bowl, mix and add to dry. They will likely form a large ball; that’s OK!
- With a tablespoon, measure cookie-sized portions and place onto oiled cookie sheet. If you’re making s’mores it’s easier if you cookies are larger. For this recipe I had 10 cookies in total.
- Refrigerate cookie dough for about 30 minutes, until chilled. You can skip this step if need be, but it yields the softest final product.
- Bake for about 10 minutes. They may look underdone when initially coming out, so let rest on tray outside of oven for 10 minutes more. Transfer cookies to wire rack to cool completely.***
- Turn on your oven’s broiler. Put half of the cookies back onto the baking sheet.
- Slather melted chocolate onto on each cookie (these will be the bases of the sandwiches). Place one or two marshmallows on top (depending on cookie size).
- Here comes the fun part! With your oven light on, place cookie sheet with the chocolate + marshmallows near the top of the oven. Watch carefully, as the marshmallows will easily burn! Depending on the strength of your broiler this process will take between 30 seconds and 2 minutes. See photos above for details here.
- Remove from oven when desired “doneness” is reached of marshmallows. I like mine slightly burnt.
- Immediately press a single cookie on top of each marshmallow, firmly securing your sandwich. Serve immediately and enjoy!
*Feel free to substitute white or whole wheat flour if that’s all you have access to. The oat flour provides a subtle sweetness.
**Melt you chocolate chips in the microwave in 30 second increments, stirring in between each round. Depending on the strength of your microwave this will take a minute or two. To speed up this process, add in one tsp of coconut oil.
**Stop here if you’re just enjoying the cookies alone and not making sandwiches.