I know it’s September and that many are gearing up to welcome fall this Labor Day Weekend, but I’m not there yet and I don’t think I will be for a while. (It certainly doesn’t help that its 100+ degrees around here either.)
As much as I LOVE fall, in all its crisp air, crunchy leaf and comfort food glory, I’m nowhere near ready to say goodbye to summer. Not even close. This may have something to do with the fact that this summer has felt a little like a dream. You know the kind of dream when you are trying to run and no matter how hard you try you never make any progress…yeah, that’s been my “dreamlike” summer. It really hasn’t been that bad but work schedules and doctors appointments have kept me from really basking in the simple joy that is summer and until I do that, I don’t think I’ll be ready for autumn.
For now, while everyone else is about to be up their eyeballs in apples, pumpkins and gourds, you’ll be able to find me here in my little fantasy world of endless summer, posting about the “SOOOOO last season” picnics, barbecues and barefeet. I know I did more than just work all summer and until my blog can prove that, summer it must stay. Plus since I decided a long time ago that I wasn’t going to let current trends determine how I wanted to live my life, I’m ok with being passé and lovin’ on summer just a little bit longer. This post can stand as my declaration of that philosophy.
It’s not so hard to do really, holding on to summer, especially when you have such great food to hold onto it with. I’m not kidding, with a handle as big as these cookies, we could hold onto summer FOREVER!
And now I feel like singing Karaoke to “Total Eclipse of the Heart”
…And if you only hold me tight
We’ll be holding on forever…
Thanks Jenny at Picky Palate for your stuffed cookie series, it’s incredibly fun to see the look of disbelief on everyone’s face when you serve these giant cookies. If you want pictures on how to shape these cookies, her site has them….I don’t know how she does it, my hands were a mess through that stage and althought my camera isn’t the best, it’s all I’ve got and I didn’t really want to see it get all gummed up with cookie dough, so no pictures from me. J
S’mores Stuffed Chocolate Chip Cookies
2 sticks softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
1 tablespoon vanilla
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi sweet chocolate chips
24 graham cracker quarters
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner.
- In a stand or eclectic mixer, beat the butter and sugars until light and fluff. Add eggs and vanilla; continue to beat until well combined.
- Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients. Once mixed, add the chocolate chips.
- Make your s’mores stack: layer a quarter of a full graham cracker sheet with three Hershey chocolate squares and 2 marshmallow halves, top with another quarter of a full graham cracker sheet.)
- Surround the s’mores stack with cookie dough by placing cookie dough balls on top, bottom, front and back of the s’mores. Play with the dough until the s’more is completely enclosed. The dough balls will be about the size of a child’s fist.
- Place 6 of the large cookie dough balls on a prepared baking sheet. And bake for 15-17 minutes until the edges are golden and centers are cooked through. Let cool for 10 minutes on the hot cookie sheet, then transfer to a cooling rack or serving plate.
Notes: The s’mores stack shifts around while you are putting the cookie dough around it – don’t sweat it, it will still taste delightful. Also, prepare to have sticky fingers; this process is a bit messy. If you would like your cookie to be a little bit smaller, make smaller s’mores: saw the graham quarters in half with a serrated knife (it reduces the likelihood of crumbs and breakage) then stack with ½ a large marshmallow, 1 Hershey’s chocolate square and top with anther 1/8th of a graham cracker sheet. Cover with dough as instructed above.
Source: Picky Palate