I love s'mores. They are one of the many things that symbolize sunny days and warm nights. Fluffy marshmallows scream "SUMMER!", literally right before they are incinerated. I haven't had many chances to make these babies, but I thought I could throw them into a cookie and call it a day.
When asked what chocolate pieces I was going to use, I naturally chose Hershey's. Who makes s'mores with anything else? Ghirardelli? Godiva? Guittard? No...what is this? France? I live in 'Merica and I will enjoy my sub-par 'Merican chocolate the way it was meant to be.
And why do fancy chocolatiers pick names that start with G?
This is what I found in my pantry. How lucky I had all this on hand and didn't have to run to the store to get these items. I'm such a good planner.
First, I threw some semi-solid, rectangular, churned milk product, aka butter, into my handy-dandy mixer and whipped it up.
To that, I added my sugar. I was naughty and used more brown than white. It makes them more...dimensional. Deep. Sultry. Don't tell white sugar.
I gently cracked some eggs in, gently slipped in one after the other, and gently mixed them in. Before I beat the crap out of them by betraying their trust. Poor eggs.
In a separate bowl...because there's always a separate bowl in the story...I stirred my dry stuff together.
And added it.
Then came the chocolate chips. Those menacing, little...you-know-whats.
After everything all came together, I dropped some spoonfuls onto a baking sheet.
I'm sure you're wondering by now where the marshmallows come in. Patience, young padawan.
Once partially baked, I added some 'mallows.
As well as some chopped Hershey's chocolate pieces, which I spaced on snapping a pic of because I was too excited to eat one. I popped these back into the oven for a few more minutes so the marshmallows could brown and the chocolate to melt.
And voila! Portable s'more cookies...because s'mores were not already portable, of course.
