You know those days when you just feel really good? Even if things aren’t 100% awesome in every area of your life? I think I’ve been having a lot of those lately. Sometimes things are hard, as they should be in life, but… I’m ok with that. Life wouldn’t be fun without any challenges, right? Maybe I’m just feeling optimistic — there are a lot of things I’m looking forward to that seem promising, fruitful, and exciting. Whatever is going on: I’m feeling good. No biggie. Get on board with it.

I see tons of s’mores cookies floating around the internet these days. Where was I when that trend started? Who knows. Probably eating grapefruit curd by the truckload. As much as I love a good s’more, the thought of eating a cookie on top of a graham cracker holds little to no appeal to me. It sounds too crunchy. I’m not a crunchy kind of girl. I like things, overall, to be soft. Dense. Squishy.

I do, however, like graham cracker crumbles. That grainy texture — note I said grainy, not crunchy — is AWESOME. Please tell me you know what I’m talking about? If you’ve ever had Ben&Jerry’s s’mores ice cream, you totally know what I’m talking about. It’s the best part of the tub!

These cookies take a more Ben&Jerry’s approach to the s’mores cookie: incorporate the graham cracker INTO the cookie. I took my most basic chocolate chip cookie recipe, added some cinnamon, some mini marshmallows, and some chopped graham crackers. How can you go wrong?! Be careful to bake these on parchment or a silpat… the oozy marshmallows stick to a pan like you wouldn’t believe!

S’mores Cookies

Heavily adapted from Martha Stewart

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1 cup butter, room temperature
2/3 cup granulated sugar
2/3 cup packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
12 oz semisweet or milk chocolate chips
4 graham crackers, chopped into small pieces
2 cups mini marshmallows

In a medium-sized bowl, combine flour, baking soda, and cinnamon.

Cream the butter and sugars until smooth. Add salt and vanilla extract, beat to incorporate. Add eggs, one at a time. Gently stir in flour mixture, chocolate chips, graham cracker bits, and marshmallows. Form into small balls using a 1/8 cup measure, and place 1-inch apart on a baking sheet lined with parchment paper or a silpat.

Bake for 8-10 minutes at 350 F. Remove from the cookie sheet after 2 minutes and allow to cool on a wire rack.

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