Well a few years back we had a major snowstorm that dumped feet of snow, stuck at home my husband and I started talking about warm weather, the sun on our cheeks, sitting around the fire pit and just enjoying being outside… as we stared at the feet of snow and ice.
Living in the country we were stranded at home for 3 days as our roads were impassable. Eventually they brought the plows out to take care of our roads. However being told you can’t go somewhere or knowing that you can’t drive and that you have no control over it drives me crazy. So with the internet being down (thank you monstrous icicles on our lines) I had but one thing to do… cook!
Thinking about our discussion on summer, I decided to make something ‘summery’. If we couldn’t go outside and sit around the campfire, I’d bring it indoors to us. If memory serves me correctly, I had all type of campfire food for dinner – I grilled hotdogs over the burners on the stoves, heated baked beans in the can, and fried potatoes in my cast iron skillet. Obviously if you are camping you have a S’mores. I mean it’s like a law or something. However I really didn’t want the typical ones where you toast your marshmallow on a stick and then put it a piece of Hershey’s chocolate and 2 graham crackers. Honestly, I’m not a huge fan of marshmallows. I mean they are soooooooooooooo sickening sweet and if I want dessert I want to be able to eat more than one bite of it without going into like sugar shock. I’m that person that if we roast marshmallows I will toast mine super dark, peel off the ‘skin’, eat that and then toast it again. Almost eating it in layers. Like that way, I can eat maybe 2.. but that’s pushing it. My teeth hurt and I feel blah.
So planning dinner that day was a breeze but I was perplexed on how I could make something “s’morish” but not an actual S’more. LOL “S’morish” HAHA that makes me giggle 🙂 ANYYYYYYYYYWAY…
Since I’ve made graham crackers before I tweaked the recipe to make them more cookie-ish (they are insanely delicious!). At the time I used simple Fluff, chocolate chunks and a fudge ganache. Now I’ve evolved this recipe to make them a TKW speciality item by using homemade Fluff filling (for me this took the cookie to the bajillionth level of awesomeness) and while I’m not giving out that recipe, the original is still incredible.
These cookies capture that campfire and summer feeling. With the graham cracker cookie to the ganache filling with the melted chocolate and ooey gooey marshmallow fluff. Then to top it off, toasting the marshmallow filling.
And FYI…. these cookies you can make in a muffin tin, whoopie pie pan or in a tart pan with a removable bottom.
- 3/4 cup butter, grated
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 teaspoon Vanilla Bean Paste
- 1 1/4 cups flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups chocolate chunk chips
- 2 cups marshmallow fluff + 1 cup extra
- Melted chocolate for dipping *optional
- 1 cup ganache
- 1 1/2 cups really good chocolate cut into pieces
- 1 cup heavy cream
- Preheat oven to 375.
- Beat together butter and sugars until light and fluffy.
- Add in the vanilla and egg; mix just until incorporated.
- Combine the flour, graham cracker crumbs, baking soda , baking powder and salt and mix together with a whisk
- Add flour mixture to wet ingredients and mix well
- Using a medium cookie scoop, scoop a 1 ½” ball (about ¼ cup) and place it into an ungreased whoopee pie pan cavity.
- Gently press down to spread it out to where the dough almost touches the side of the pan.
- In the center, make a well (do not go all the way through the dough) leaving a ¼ rim.
- Place 1 ½” teaspoon of ganache on the bottom of the well.
- Add 4-5 chocolate chunk chips on top.
- Next add 1-1 ½ tablespoon of fluff.
- Bake for 11-13 minutes checking every 3-5 minutes as these puff up! If they puff up and over the pan, use an offset spatula to “fold” the cookie part overtop of itself towards the middle.
- Allow to cool in the pan for at least 5 minutes in the pan before removing to a cooling rack. The easiest way I found to remove these is to use a thin offset spatula.
- Put the chocolate pieces in a bowl.
- Heat the cream over medium heat just until it starts to get bubbles around the edges.
- Immediately remove it from the heat and pour it over the chocolate pieces.
- Let it sit for 30 seconds and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.
- Allow to cool to where it’s thick like molasses when you pour it.
Additions: At this point you can dip the bottoms into chocolate (turn upside down to cool).
To give it that ‘campfire’ effect, add another tablespoon of fluff on top of the cooled cookie, spread it out and using your kitchen torch, roast the marshmallow.