As the More is More Mom®, I am all about…..s’more! I mean really, what better way to celebrate summer’s end than with everyone’s favorite, All American, camp-fire dessert? The perfect punctuation to a wonderful family dinner with friends….. S’more cookies!

Chocolate & Toffee S’more Cookies:

These cookies are everything that is good about summer vacation; though to make them requires a little planning ahead. The dough needs to chill in the refrigerator for at least 6 hours, so in the end, they become a slice and bake cookie. What could be easier to manage that that?

This recipe makes 12 large size cookies.

The Dough:

In a mixing bowl, combine;

1 ½ cups of flour

½ cup unsweetened cocoa powder

¾ tsp baking soda

½ tsp salt

In another mixing bowl, combine;

1 stick unsalted butter, softened

1/4 cup shortening

¾ cup sugar

¾ cup brown sugar (I like light)

Mix until nice and fluffy

Beat in;

1 large egg, slightly beaten

2 tsp pure vanilla (imitation is never a form of flattery when it comes to vanilla…)

Mix in;

Flour mixture until the dough starts to come together

Add;

1 – 8 oz package of toffee baking bits

Mix well.

On a floured surface, shape dough into a long log that is approximately 3” in diameter.

Wrap in plastic wrap and refrigerate for at least 6 hours, but even better overnight

Topping:

Now, we can do things the hard way or the easy way. You know me, I prefer to make them as complicated as humanly possible. For the sake of authenticity, I ground my own graham cracker crumbs, but you are welcome to purchase them that way from the grocery store.

In a bowl, mix together;

½ cup of graham cracker crumbs (if you are having a Martha Moment by grinding them at home, you will need about 4 whole graham crackers….tastes like childhood)

2 cups mini marshmallows

½ cup of sweetened, condensed milk

It will be extremely sticky!

Pre-heat oven to 350°

Line baking sheets with parchment paper (it’s truly a miracle because nothing sticks to it)

Remove dough from the fridge and unwrap

Cut dough into 3/4′” slices

Arrange 3-4 slices on a baking sheet (not too close because these puppies are really going to spread…like my waistline after eating all of these cookies!)

Place a heaping tablespoon of the marshmallow mixture in the center of each slice

Bake cookies, switching racks halfway through, until the cookies turn a lovely golden brown, approximately 18-22 minutes

Slide cookies off of baking sheet with the use of the parchment paper, and allow to cool completely on a rack

Repeat until all of the dough has been sliced and baked

Arrange and serve

Your guests will be delighted with this summertime treat, because there is always room for…s’more!

For additional, step by step photographs, please visit me at my website http://moreismoremom.com If you have any questions, please email me at moreismoremom@gmail.com

BIO: I am the More is More Mom®. I am a professional mother, an Interior Designer, I present table setting and entertaining seminars to Chicago area interest groups, and I am a blogger http://moreismoremom.com My message is all about Creating Meaningful Life Experiences….

I write about motherhood, family life, home décor, personal style, entertainment, entertaining, cooking, recipes, and slice of life stories. Please visit me at my website: http://moreismoremom.com