ditch the bug spray and fire starter logs, let’s make s’mores indoors
Yield: 12 – 15 cookies
You will need:
1/2 cup white sugar
1/2 cup light brown sugar (packed)
1/2 cup unsalted butter (softened)
1 & 1/4 cups flour
1/4 cup crushed graham crackers
1 tsp vanilla extract
1 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup mini marshmallows or chopped marshmallows
1/2 cup roughly chopped Hershey’s chocolate
Tips: This recipe can easily be made gluten free by swapping flour for King Arthur’s Gluten-Free Measure for Measure Flour. Using a stand mixer will save time and ensure the ingredients are well incorporated.
Preheat oven for 350 degrees and line a sheet pan with parchment paper (or lightly grease the pan with butter)
In one bowl, add butter and both sugars. Cream this mixture until combined on a medium mix setting.
Add vanilla, egg, and salt to the bowl and mix on low.
Add remaining ingredients and mix on low until the dough is crumbles. I like to hand mix the dough when it is in this state but you can mix with a spoon until the dough resembles a big ball of cookie dough.
Optional: chill dough in the refrigerator for 30 minutes to keep the cookies from spreading out flat when baking in the oven
Scoop and form 1″ dough balls and place on the parchment leaving room (about 2″) between the cookies incase they spread while baking
Bake cookies in the oven for 12 minutes, the cookies should be golden brown and the marshmallows can get some color as well.
When done baking, let cookies cool for 5 – 10 minutes and enjoy!
Don’t limit yourself to traditional s’mores toppings! I like to switch up my recipe adding in:
2 cups King Arthur’s Gluten-Free Measure for Measure Flour
1 & 1/2 cups of granulated sugar
1/2 cup vegetable oil
1/2 cup cocoa powder
1 & 1/2 teaspoons baking soda
pinch of salt
optional: 1 cup dark chocolate chips
Tip: I use the really fine side of a cheese grater to shred a couple medium sized zucchinis. You can shred them right into a measuring cup or a small bowl and then measure every 1/2 zucchini or so. You want very thin shreds, almost like pulp, in order for the shreds to disappear into the chocolatey mix.
Pan Size: I use a 9×9 square pan for this recipe. Using this size makes it easy to cut evenly sized brownies. You can line the pan with parchment paper or butter the pan, both techniques have worked for me!
Preheat your oven to 350 degrees.
In one bowl, finely shred zucchini until you have 2 & 1/4 cups. Do not dry the zucchini, you want to keep the water from the zucchini for added moisture. In the same bowl, add in your wet ingredients and mix them with the shredded zucchini.
In another bowl, mix together your dry ingredients until they are incorporated.
Add the dry ingredients to the wet ingredients and mix for about a minute or so until all ingredients are incorporated. After the ingredients are well mixed, you can add in the optional chocolate chips.
Line your pan with non-stick spray, butter, or parchment paper. Spread the batter in the pan evenly. You can add more chocolate chips on top of the batter if needed or desired.
Bake for 30-45 minutes or until the center is no longer wet. Test with a toothpick in the center, when it comes out clean (or close to clean) the brownies are done!