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In the dead of winter, s'mores aren't a popular choice for dessert. The snow is coming and visions of campfires and sunburned skin and toasted marshmallows are pushed far back in our minds to make space for thoughts of sledding and long underwear and hearty soups.
But I'm a year-round s'mores kind of person, and these cookies are reason enough that you should be one, too.
I've seen versions of s'mores cookies before. They usually involve a riff on a basic chocolate chip recipe with the addition of marshmallows and graham cracker chunks for good measure. But this cookie recipe blows those out of the water.
Instead of breaking up the graham crackers, you pulverize them into fine crumbs that get added into the dry ingredients like flour. You add dark chocolate chunks and mini marshmallows. A hefty dose of black cocoa takes the cookies to moist, intense, decadent new heights.
For chocolate lovers, this is the cookie to make. I'll warn you that they are very rich, though the marshmallows provide a little respite from all that chocolate.
They freeze beautifully, and make a perfect Christmas present if you forgot to buy one and need a last-minute gift. Or just make a batch for yourself: You deserve a present, too!
Adapted from Saco Foods
Makes 24 cookies
1 cup miniature marshmallows
1 cup all-purpose flour
1 cup finely crushed graham cracker crumbs
1/2 cup cocoa powder (I like dark or black cocoa powder for these)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chunks or chips
1/2 cup shredded unsweetened coconut
Photos by Posie Harwood