Updated S'mores cookie recipe- a new cookie for a new year!

These cookies are decadent and look super fancy, like you slaved away in the kitchen. They'll impress any crowd and if they like graham crackers, marshmallows and chocolate, then they'll walk away satisfied. My husband said that I win the wife of the year award after making these. I'll gladly accept my trophy.

What you will need:

1/4 cup nut butter (I use either almond or peanut butter- I used natural peanut butter that isn't very sweet, makes a nice balance against the brown sugar in the dough mixture and the marshmallow)

1/2 cup (8 tablespoons) salted butter. I use Kerry Gold

1/2 cup packed brown sugar

2 tablespoons water

1/2 teaspoon vanilla

2 cups broken up (not crushed) graham crackers (1 full individual packaged stack)

1/2 cup + 2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1 bag Marshmallows- it's best to get the normal sized marshmallows, as the jumbo are too large and slide off while the cookie is baking the the mini will be too small.

1 bar of semi sweet baking chocolate. I used Ghiradelli semi sweet chocolate baking bar. 

Baking parchment paper (optional but highly suggested)

(You'll notice there are no eggs in this list, that wasn't an accidental omission- this recipe contains no eggs)

What you do:

Pre-heat oven to 375 degrees F.

Cream the butter. Add brown sugar and mix. Add water and vanilla, mix. Add nut butter and give it a good mix til it's kind of whipped in texture. 

In a medium sized bowl put graham cracker pieces, flour, salt and baking soda. Give it a good stir.

Add dry ingredients to the wet mixture and combine, scraping the sides of the bowl as you go along. If mixture is still really wet add 1 more tablespoon flour. Do not overmix- you still want pieces of graham cracker visible so you get the texture in the baked cookie. If you overmix, just add another broken up graham cracker and gently mix or fold into the dough.

For cookie:

Spoon dough into balls and flatten them out on a parchment lined cookie sheet. These cookies do expand a bit during the baking process so keep that in mind when deciding how large you want your end result to be. Top the flattened dough with half a marshmallow. The marshmallow will spread and flatten during the baking process, so make sure you center the marshmallow on the cookie so it doesn't slide off while baking. 

Bake in preheated oven for 8-10 minutes until a light golden brown around the edges. For me, my cookies were done at 8 minutes. Take out and transfer to a cooling rack. At this point I take another marshmallow half, lightly melt the bottom over a flame and place it on top of the baked marshmallow. This gives you two textures and flavors from the marshmallow. You can omit this part if you're happy to just have the baked marshmallow on top. 

For chocolate drizzle:

If you don't have a double boiler you can take a small saucepan and glass bowl (larger than the saucepan so it rests on top and doens't fit all the way into the saucepan. You don't want the hot water in the pan to touch the bottom of the bowl.) Add water about 1/4 or 1/3 of the pan and place bowl on top. Heat on high, before water bowls reduce heat. Break up the baking chocolate bar into the bowl and begin melting. Stir as the chocolate melts. Don't overheat- as soon as the chocolate is melted and shiny, turn off and remove from heat. Spoon chocolate over the cookies. Originally I was going to immerse the cookies in the chocolate, covering completely but I found that to be too rich, so I drizzled instead. Do what appeals to you!

Let chocolate cool and set, or if you're too impatient like me, pop a few in the freezer for about 3-5 minutes and you're golden!!

Cookies ready to go in the oven!

Melting that chocolate. Yum!

Freshly drizzled.

Finished product.