A few weekends ago, I did what any Oregonian does the moment the weather turns acceptable enough to wear shorts: I played outside. My friend Lena hosts wonderful parties, and this year we had a Garden Party apart of Krogers Red White and BBQ promotion that was filled with Hershey’s and Reese’s and all the chocolatey things that one might need. Cakes were decorated, sandwiches were served, and we munched, sipped, and enjoyed all that 70-degree weather has to offer.
We made floral crowns and relaxed on her flower-filled back porch while Lena worked hard in the kitchen doing what she does best—creating amazing sandwiches. I can’t seem to forget her fresh dill egg salad stuffed into a soft pretzel bun or the brie and prosciutto sandwich that felt more like a religious experience than just a few simple things picked up from the local Fred Meyer. Thankfully, I was able to have seconds for dinner that night because the sandwiches were emotionally hard to let go of.
I was charged with bringing cakes to decorate and s’mores to make all our little fingers and cheeks sticky. I gladly made my Browned Butter Chocolate Chip Cookies to wrap around a few bars of Hershey’s and the fluffiest marshmallows of all time. I’ve been using this recipe for Browned Butter Chocolate Chip Cookies for years and it has never failed me. In fact, they have become a family favorite and often make an appearance at family gatherings. If you’re like me, you should try and undercook them a smidge because the gooey center is SO worth it.
The only way to up the dosage of s’more indulgence is to make your own marshmallows. I’m giving you my recipe for homemade marshmallows, and I highly suggest that you put a candy thermometer into some corn syrup & sugar water, because it’s the best way to marshmallow IMHO. These marshmallows are soft and pillow-y, not stiff and dry. I can’t say they are effortless, but they aren’t as difficult as you might think! Plus, when the toasted marshmallow creaminess marries with the slightly-melted Hershey’s chocolate bar and the toasty Browned Butter Chocolate Chip Cookies, you’ll forget all about the ten minutes you spent over boiling sugar water waiting for the temperature to rise to 238 degrees.
So, get yourself outside! Invite your friends, make these s’mores, and breathe in the fresh, warm, relaxing air. Also, definitely check out my friend’s blog for sandwich ideas
Thank you, Kroger for sponsoring this post and such a lovely event <3
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Brown Butter Chocolate Chip Cookie S’mores
This is a must-make-summer-recipe that you will love. It will have you and your friends happily drenched in sticky cheeked smiles.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 14 servings
Ingredients
|| Marshmallows ||
Vegetable oil, for brushing
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
1 1/2 cups water, divided
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar
|| Brown Butter Cookies ||
1 cup salted butter
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour plus 2 tablespoons
2 cups chopped Hershey’s bar
Instructions
|| Marshmallows || Brush a large baking sheet with oil. Line with parchment paper allowing a 2-inch overhang on the long sides. Brush parchment paper with oil and set aside.
Place granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Continue to cook without stirring until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric standing mixer and sprinkle the gelatin on top. Let soften five minutes.
Attach bowl with gelatin and water to a mixer fitted with the whisk attachment. With mixer on low speed, pour hot sugar syrup into gelatin mixture. Gradually increase mixer speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture onto prepared baking sheet, and spread with a rubber spatula until smooth. Set aside for three hours or until firm.
Sift one cup powdered sugar onto a work surface. Flip entire pan of marshmallow onto powdered sugar; remove parchment. Lightly coat a sharp knife with oil and cut marshmallow into squares the size of the cookies. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.
|| Brown Butter Cookies || Melt butter in a saucepan over medium/high heat until toasted and browned. Let cool for 10 minutes. Preheat oven to 350 degrees.
Cream the butter and sugar together for one minute on medium speed in a KitchenAid® blender. Add eggs one at a time, then the vanilla and continue to beat for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the baking soda and salt and continue to beat for another minute. Scrape down the sides of the bowl, and mix for a few more seconds.
Add the flour and beat on low speed until incorporated. Add the chopped chocolate and mix until evenly dispersed. Scoop out cookie portions with a small cookie scoop, and place on a cookie sheet at least two inches apart. Bake for 9-12 minutes. Remove from oven and cool.
|| Building the S’more || Prepare s’more by lining the inside of two Browned Butter Chocolate Chip Cookies each with a square of Hershey’s chocolate. Set aside. Place one homemade marshmallow on a roasting fork and toast over open flame until golden brown. With the toasted marshmallow in the middle of the two pieces of Hershey’s chocolate and the Browned Butter Chocolate Chip Cookies, slide marshmallow off the roasting fork and into the center of the cookies and chocolate creating a sandwich.
Keywords: cookies, chocolate, s’mores
Oh my, these s’mores look too good to be true! I just might have to whip up a batch for my next gathering. I just love when the weather turns to summer in the Northwest.