Dear baking world,
I’m noticing a pattern here. I am making things that remind me of summer. First it’s the lemon cupcakes and now it’s S’mores cookies. When will it end?! Probably when the “Polar Vortex” retreats back to it’s wintry home, which I’m hoping is soon but who knows.
Who doesn’t love thumbprint cookies? You make a little indent in the cookies and it presents so many opportunities: you can fill it with anything! The possibilities are endless! (Starts running around and screaming.)
That’s besides the point. I made these tonight and they’re really great. Actually super yummy. I wanted a really cakey cookie, so I didn’t look farther than the Lofthouse knockoff recipe. I edited the recipe to my taste and then worked some magic. I crushed up graham crackers and mixed in brown sugar, then rolled them out. I put a little indent in them and then froze them. (You know how much I love freezing my cookies.) When I got home after class, I placed three little marshmallows in their chocolatey cradle and baked them.
And they turned out great. The graham crackers gave them a little crunch, the cookie was super fluffy and chocolatey, and the marshmallow were a little crispy but still soft and melty. Pure heaven. I recommend you make these. It doesn’t matter that it’s the middle of January because we all need a reminder of summer, and these’ll do it.
- 1/4 cup sour cream, room temperature
- 1/4 cup butter, softened (half a stick)
- 1/2 cup sugar
- 1 egg, room temperature
- 1/2 tsp. vanilla extract
- 1 1/4 cup flour
- 1/3 cup Hershey’s cocoa powder
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 graham cracker sheet
- 2 Tbsp. brown sugar
- mini marshmallows
- Preheat the oven to 350 degrees fahrenheit (if you aren’t freezing the cookies beforehand.)
- Cream together the sour cream and butter. Make sure the sour cream is at a room temperature. Add in the sugar.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and cocoa powder. Slowly add to the wet mixture.
- If you dough is sticky, add a little more flour.
- Crush up the graham cracker sheet and mix with the brown sugar.
- Roll the cookies into balls and then roll them in the graham cracker and brown sugar mixture. Make sure it’s fully covered for ideal crunch!
- Make an indent. If you’re freezing them, put them in the freezer. If you’re going to cook them directly, follow step 8 immediately.
- When you’re about to bake them, place 3 mini marshmallows into the indent. If you want more, go for it!
- Bake for 10 minutes.
Baking Is A Science 
yummmy..I”m making the chocolate chip cookies with salt flakes on top today.. What else to do when it’s this cold..
How did the cookies turn out?!
Hi! I understand this is somewhat off-topic however I had to ask. Does operating a well-established website like yours require a large amount of work? I’m completely new to operating a blog but I do write in my journal daily. I’d like to start a blog so I can share my personal experience and thoughts online. Please let me know if you have any recommendations or tips for new aspiring bloggers. Appreciate it!
Hi!
Honestly, it depends on what kind of blog you want. Baking takes time in the sense of actually baking and taking pictures, which is about a 24 hour process. For example, I baked these cookies during the day on Thursday, photographed them Friday and then posted on Saturday.
As for advice, I would say to really love what you’re blogging about. I love blogging about baking and coming up with new ideas for recipes and taking the pictures. It’s all a lot of ridiculous fun for me, and it’s definitely a happy place for me. Because if it’s fun, you will happily blog 3-4 times a week, no hesitating. Honestly, I just got started in terms of serious blogging (I had an old blog starting in August), so I’m still a newbie at this. But like I said, love what you’re blogging about, get on a good platform (wordpress is a good place to start) and just go for it.
Good luck!
Brita
Hello, I log on to your blogs regularly. Your story-telling style is witty, keep it up!
Thank you so much! Have a wonderful day!
Hello! I could have sworn I’ve visited this site before but after looking at a few of the posts I realized it’s new to me. Regardless, I’m certainly pleased I discovered it and I’ll be bookmarking it and checking back frequently!
Thank you! 🙂
Look so good! Don’t the marshmallows melt over and outside the cookies during baking?
Hi!
I was actually initially worried about that to (since everyone knows that sometimes you put something into the oven and an entirely different beast comes out) BUT somehow the marshmallows only got warm and gooey and browned but did not melt. They looked like they did in the picture.
Thanks for the comment!