Tag Archives: graham cracker

S’more Cookies

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Happy 4th of July! I hope y’all are enjoying the long weekend. I’ve had a fabulous time spending the weekend with friends and family. I move to Houston in 2 days!!! Crazy (I should probably start packing!)

I’ve done my fair share of baking/treat making this weekend, including homemade blueberry pie ice cream and homemade vanilla bean marshmallows. Today I am sharing my recipe for S’more cookies. This is an easy, quick recipe if you’re in the need for a festive dessert later today.

I used my homemade vanilla bean marshmallows for these cookies because we didn’t have any marshmallows in the pantry. Most people would run to the nearest store and buy a package of marshmallows, right? I was too lazy to do that so instead I googled homemade marshmallows and found I had all ingredients on hand. I used Smitten Kitchen’s recipe for springy, fluffy marshmallows. It was easier than I thought, but you do need a candy thermometer. And be forewarned- it will be a sticky mess, especially if you get boiled sugar on your wood floor.

You can certainly make these cookies with store bought marshmallows, though.

S’more Cookies

2 sticks butter
1 cup sugar
1 cup brown sugar
2 egg yolks
1 tbsp vanilla extract
2 1/2 cups all-purpose, unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup graham cracker crumbs
1 cup chocolate chips
25-30 large marshmallows

Step 1: Preheat oven to 350.

Step 2: In a mixing bowl, cream butter and sugars until light and fluffy.

Step 3: Add egg yolks, one at a time and mix until well combined.

Step 4: Add vanilla.

Step 5: Add flour, baking soda, baking, powder and salt. Mix thoroughly.

Step 6: Mix in graham cracker crumbs and chocolate chips.

Step 7: Scoop about 1 tbsp cookie dough onto baking sheets.

Step 8: Bake for 10 minutes.

Step 9: Once all of the cookies have been baked, switch oven to broil and increase temperature to 500 degrees.

Step 10: Carefully place 1 marshmallow on top of each cookie. Place in oven for about 1 minute. You want the marshmallow to get toasty and brown, but watch carefully as it goes very quick.

Frozen Lemonade Pie

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I made this frozen lemonade pie over the 4th of July weekend (I know 2 months have passed) and it was a huge hit. This cool, creamy dessert is perfect for summer. I know that summer is almost over but the weather is supposed to get hot again- so make it this weekend!

 

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/ 4 cup sugar
  • 3 tablespoons melted butter
  • (or you can just by a pre-made graham cracker crust
  • 1-12 oz container cool whip
  • 1 can frozen lemonade, thawed
  • 1-14 oz can sweetened condensed milk

Directions:

Preheat oven to 350 degrees.

Combine graham cracker crumbs, sugar and butter. Once mixed together, press into a pie dish covering the bottom and the sides.

Bake crust for 7 minutes then cool completely.

In a large bowl, combine cool whip and thawed frozen lemonade. Gently mix to combine. Slowly fold in sweetened condensed milk. Gently mix to combine. Make sure the mixture doesn’t get too soupy.

Pour lemon mixture into graham cracker crust.

Freeze overnight.

Serve directly out of the freezer.

If this pie stays out in the heat too long, it will melt like ice cream so be sure to keep any leftovers in the freezer.

Enjoy :)