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S’mores have got to be the quintessential dessert that screams summer. There’s just something about gathering around a campfire roasting marshmallows, telling stories, and making s’mores that just brings a smile to my face.

I can remember the first time I ever made s’mores at a campfire, it was at camp.  I was 8 years old in Miami and we did a campfire in the late afternoon.

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That was so much fun….

Do you remember the first time you ever roasted marshmallows and made s’mores?

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Now in these parts summer is soon coming to a close with just two weeks left before the homework, projects, and running around begins…who am I kidding the running around is already beginning this week…

Eeeekkkkkkkk!!!!!!

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I mean I’ve been working all summer so I guess its a little different for me as far as summer almost ending, but for the kids I know they definitely aren’t ready to go back yet.

and because I am such a nice mommy (like how I gave myself mommy props right there :-))I wanted to make the kids something that would help them with the easing back into our crazy hectic routine.

I mean would you say no to a soft chocolate chip cookie thats stuffed with a big ol marshmallow and crushed graham crackers… I think not.

Plus these cookies were made in 30 minutes… you can’t really beat that. Instead of making chocolate chip cookie dough from scratch I bought pre-made chocolate chip cookie dough.

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Marshmallow stuffed S’more Cookies

Prep Time: 20 minutes

Cook Time: 13 minutes

Yield: serves 12

Ingredients

  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 1cup graham cracker crumbs
  • 6 large marshmallows, cut in half

Directions

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.
  2. In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).
  3. Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows. Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.
  4. Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks.
  5. Serve warm or cool. Store tightly covered.

Notes

adapted from Pillsbury

http://www.thatssoyummy.com/recipes/marshmallow-stuffed-smore-cookies/

 

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If you make any of our recipes, share them on instagram or twitter be sure to tag me @thatssoyummy and use the hashtag #thatssoyummy! I love seeing your photos!  

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Enjoy and see you next time!
signature-tasha
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