Okay, well, worst case scenario – tropical storm coincides with the 4th of July and it literally rains on your parade. What do you do? All is not lost. Pull on your wellies, move your barbecue to the 5th, make some corn chowder, blend a batch of horchata, and bake some Indoor S’mores.
Indoor S’mores are a perfect alternative to the traditional summertime fireside treat we’re used to making outside. These may even hold a bit of an advantage since they include chocolate chip cookies. And you can mix-up the add-ins any way you’d like. I’ve added peanut butter chips to mine, but you could add white chocolate, dark chocolate, coconut flakes, chopped walnuts, almonds, etc.
Kids love these. And adults, do, too.
Adapted from The Girl Who Ate Everything
11 tbsp unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp kosher salt
2 1/2 cups flour
1/4 cup milk chocolate chips
1/4 cup peanut butter chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, cut into pieces
2 packages graham crackers, broken into squares
In a medium bowl, whisk together the flour, baking soda and kosher salt. Set aside.
In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy.
Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips, peanut butter chips and marshmallows.
Preheat the oven to 375 degrees. Line baking pans with parchment paper.
Lay out graham crackers side by side on the pans (approximately 15 squares per 17″ x 11″ sheet pan).
Using a small ice cream scoop, place tablespoons of dough on graham crackers.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
Bake for an additional 1 – 2 minutes (or longer if your cookies are thicker). Remove to a wire rack to cool.