I love baking cookies year-round, but it feels a lot more fun and festive to bake them during the fall and holidays, don’t you think? My kids are ALWAYS helping in our kitchen and are mini-cookie monsters, so I thought it would be fun to introduce a Kids’ Corner to our e-mails. We’ll highlight our current favorite cookie, share some pics, and (now comes the extra fun part) YOU can try the recipe at home! We want to see all your creations, so please tag us in any pictures you post on social media and use hashtag #cobblestonekitchenbakes, or e-mail me pictures! (firstname.lastname@example.org). Have a friend you think would enjoy baki
ng along? Forward this e-mail to them so they can join in the fun! School vacations are coming up, so bake with your kids, grandkids, friends, neighbors – anyone! Without further ado, I present to you November’s Cobblestone Kids’ Corner: S’mores Cookies by the amazing Sarah Kieffer. (Go buy her book, 100 Cookies, now! It won’t let you down!) It is a fantastic gift for anyone on your list who enjoys baking. This book has quickly proven to be one of my favorites, and it has recipes that are accessible to bakers of all stages! I am a firm believer in celebrating everything. Half Christmas? Celebrate. First day of Fall? Celebrate! Accomplished everything on your to-do list? You guessed it – Celebrate! One of our kids’ favorite ways to celebrate is with s’mores. So, when they saw that a s’more cookie existed, they had to try it. We highly recommend these cookies! I can't wait to see pictures of your creations! If you have any cookie suggestions for upcoming Kids' Corners, send them my way! 🍪
Pan-Banged S’more Cookies Makes about 12 large cookies Graham Cracker Crumbs ¾ cup graham cracker crumbs (or 6 whole graham crackers pulsed in a food processor) 2 tablespoons granulated sugar 2 tablespoons unsalted butter, melted and cooled In a small bowl, combine the graham cracker crumbs, sugar, and melted butter, and mix until combined. The mixture should be coated in butter but not wet. (You want the crumbs to cling evenly to the cookies.) Cookies 2 cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda 1 cup unsalted butter, at room temperature 1½ cups granulated sugar ¼ cup packed brown sugar 1 large egg 2 tablespoons water 1½ teaspoons pure vanilla extract 4 ounces milk or semisweet chocolate, chopped into bite-size pieces (averaging ½-inch with some smaller and some larger) 12 large marshmallows, cut into 2 or 3 slices, somewhere between ¼ and ½-inches (If your marshmallows are very thick, you will want to cut them in half or thirds horizontally) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate and mix into the batter on low speed. Form the dough into 3-ounce balls (about ¼ cup). Roll each ball into the graham cracker crumbs until fully coated. Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Remove the pan from the oven and place two or three thin square pieces of marshmallow on top of each cookie. Place the pan back in the oven for 45 seconds to 1 minute, just until the marshmallows start to melt. Remove the pan. Use a kitchen torch or broiler to gently toast the top of each marshmallow until golden. You can use a knife to very gently slide the marshmallow slightly across the cookie if you want more of the cookie covered, or leave as is. Let the cookies cool for 10 minutes on the sheet pan, then transfer them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days). (Reprinted from 100 Cookies by Sarah Kieffer) Going forward, all of the Kids’ Corner segments will be saved under the BLOG portion of the website, so feel free to glance back at it or send the link to friends!