Thursday, July 8, 2010

S'mores Cookies

So good and perfect for a summer barbecue! (And housewarming - don't worry Mike, you didn't get the leftovers!) I tasted one of these minutes after they came out of the oven and they were delicious. Definitely on my list of cookies to make again! Next time I will cut back on the semi-sweet chocolate chips, only because at the end of the bowl of dough it seemed like there were so many chips and they had to go to waste.

Adapted from:

6 oz unsalted butter, cool room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 cups semi-sweet chocolate (I think this was too much, 1 cup would've been fine)
1 cup miniature marshmallows
2 Hershey Bars, broken into pieces (or other favorite milk chocolate)

Preheat oven to 350 degrees F (176 C). Line 2 cookie sheets with parchment paper.
Cream butter and both sugars with an electric mixer; beat in egg and vanilla. Beat in salt and baking soda making sure they are well distributed and free of lumps; stir in the flour, followed by graham cracker crumbs. Stir in chocolate chips.
Drop dough by heaping tablespoonfuls onto cookie sheets, spacing about 3 inches apart. Bake for 9 minutes. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 minutes)
Makes about 3 dozen

Graham Cracker Chewy Bars

These were outstanding and so easy to make! I wasn't expecting much, but saw this simple recipe on a new blog I found and was looking for one more dessert to make for my sister's graduation party. I actually made these again a week later for a barbecue. I cut the recipe in half and made it in an 8x8 pan and cut the cooking time down to 17 minutes. When I first cut into the bars, I thought I severely undercooked them since the middle bars were very gooey. However, when I made them a second time I increased the time to 20 minutes and thought they tasted better undercooked. 17 minutes it is! (If I ever make the full recipe in a 13x9 pan, I'm not sure what it will be!)


3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) butter, at room temperature

1/4 cup sugar

2 tablespoons flour

2 1/2 cups brown sugar

4 extra-large eggs (I just used large)

2/3 cup graham cracker crumbs

1 tablespoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pecans, chopped (I omitted)

Powdered sugar, if desired

Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Peanut Butter Blondies

I was slightly disappointed with these....only because I expected to be the best thing I ever tasted! They were good, don't get me wrong, but I think I was expecting a more chewy blondie than the cookie-type that it actually was. I also cut back on some of the pb cups and pb chips because I thought it looked like a lot! However, if I try these again I would add the full amount. Actually, if I try these again I may use the "Blondies - Infinitely Adaptable" from Smitten Kitchen with PB cups, chocolate chips and pb chips....they had the buttery blondie taste I was looking for!

Adapted from:

2 cup flour
1/2 cup cake flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup smooth peanut butter
2 sticks unsalted butter, melted and cooled
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla
2 cups chopped peanut butter cups
1-1/2 cups peanut butter chips
1/2 cup chocolate chips
Additional peanut butter cups (about 20)

Linea 9 x 13 inch pan with aluminum foil, allowing the foil to hang over the sides of the pan, and spray with nonstick cooking spray. Preheat the oven to 350 degrees. Stir together the flours, baking powder and salt. Set aside. In a sized mixer bowl, stir together the melted butter and peanut butter. Whisk in the brown sugar, eggs, and vanilla. Switching to a wooden spoon or a spatula, mix in the flour mixture. Stir in the chips and peanut butter cups. The dough will be thick and chunky. Scrape the dough into the prepared pan and spread it in evenly. Bake for 30-35 minutes; the bars are done when the dough is set and golden. Immediately after removing the bars from the oven, press as many peanut butter cups as you want into the surface of the blondies. Let the pan and bars cool completely on a cooling rack. Lift the cookies from the pan remove the foil and cut into bars.