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Sunday, April 1, 2012

S'more what??

Every. single. time. I say to my sweet husband, "I am making S'mores!" he immediately responds with,
"S'more what?!?"  
I married a third-grader.

Well, it turns out the joke's on him this time because these awesome{ly easy!} S'more cookies will never leave you wondering what could have been...instead you can taste that gooey, chocolate, marshmallow treat of summer anytime you want!

Here's your ridiculously simple line-up:
{Graham. Sugar cookie mix. Butter. Eggs}
I cannot believe I left out the STAR of this show! Rude!

Remember when the blogosphere went all cookie-butter CrAzY in 2011?? 

As with most things on the interwebs, 
fickle foodie bloggers have already moved on- 
and these little gems are the "it girl" of 2012:
{Shown here wearing vanilla for Spring 2012
but also available in pink peppermint!}
I found my Mallow-Bits at Walmart, but they are also at just about any major grocery chain.
And now {drum-roll please} I present you with...

"S'more What?" Cookies
- 1 pkg. sugar cookie mix {I used Betty's}
- 1 sleeve of Graham Crackers {I used low-fat cinnamon but regular is also great}
- 1 stick butter = 1/2 cup butter
- 2 eggs {I only pictured one, but had to add another later}
- 1 cup chocolate chips
- 3 oz. {1 can} of Jet-puffed Mallow-bits by Kraft

What to do:
1. Grind up that sleeve of graham cracker crumbs in your food processor/blender/or by beating the crud outta them with a rolling pin like you thought about doing to that guy who dinged your car door at the grocery store...oh, only me??
{Anyone else deeply in love with their food processor??}
2.  Combine graham crumbs and dry sugar cookie mix in a large bowl until it looks like a sandy beach in Tahiti...ahhhh...these cookies are like vacation already!
{Looks more like a Fijian beach to me...}
3. Add those two eggs, and your melty, yummy butter to the dry cookie mixture and mix. mix. mix. This is your triceps workout for the day. You are welcome.
{Could literally swim in it}
4. Add the chips and Mallow-bits until well-incorporated.  Any other recipe would use the words "fold-in" but we know based on the aforementioned triceps workout that we do not need any stinkin' "folding"...we are MIXERS with our rock-hard arm muscles here folks!
{Mallow-bits photo bombing!}

5. Once incorporated eat a few spoonfuls to test place heaping tablespoons of dough on your parchment or greased cookie sheets, about 2-inches apart {these cookies do not spread nearly at all}.
{All lined up and ready to rock!}
6. Bake at 375-degrees for 8-12 minutes until the edges look light brown, but the tops are not gooey.  **NOTE** the Mallow-bits melt a little, but will harden back up once they are out of the oven.
{grrrrreat with hot cocoa or milk!}
Remove from the oven and let sit on the cookie sheets for 5-10 minutes to cool. 
These cookies will keep in a closed container for three or four days. 
{Like they will last that long!}


  1. Wow, love these cookies! Oh, and I just love your fantastic sense of humor, too! "Fijian beach", "we've got a jumper", and my favorite "could literally swim in it!" I have to try this recipe!!! Thank you, Kelly!

    1. I hope you do try them out- I LOVED your toffee chippers!
      Also, as far as a sense of humor goes, it is all I have to grasp onto in this world, so I am glad that you can appreciate it ;o)