S’mores = childlike glee. Right? I remember first trying one as a Girl Scout, way back in the wilds of WA state. Ours was a chocolate-deprived household (my sister is allergic), so the mere prospect of unbridled chocolate consumption sent my head spinning. Combine that with an actual invitation to play with fire, and I was SOLD. I’ve loved this uniquely American invention ever since.
And I must confess, I love me some milk chocolate. I understand the health benefits of dark chocolate, and I know foodie pundits consider milk chocolate at best to be a lesser chocolate, and at worst, not chocolate at all, but druck it — I love the stuff, and I’m not alone. (Thank you, Canada!)
For some reason, semi-sweet chocolate is just right in a cookie, and milk chocolate soars to new heights in a s’more. So when my mom sent me this recipe for S’mores cookies, I jumped at the chance to get sticky with it.
Mine didn’t turn out like the picture, as often happens. But they were delicious. Usually, by the time I’m done baking cookies, I’m so over baking cookies (and so full of cookie dough) that the thought of eating them makes me slightly sick. This time, I had to beg the boyfriend to hide them from me.
That said, I have two quibbles with these cookies. One, they are pretty labor intensive. You pull them out when they’re almost done, plop on the toppings, then bake again, watching to make sure the marshmallows don’t burn.
Two, I was surprised by the less-than-orgasmic reception they got. (Especially given my own embarrassing, involuntary moans of pleasure.) So in sum, I wouldn’t tell you to drop everything and make these. I would say, maybe make these, if you have time and TiVo, because there will be lots of pauses. On the bright side, you burn lots of calories running to and from the oven. More cookies for you!