S’mores are really a necessity in the summer.
Childhood summer nights, camping in the backyard or on the trampoline, always needed s’mores to make it a perfect night. Sometimes, we would have a little campfire down in my parents pasture so we could roast marshmallows, but if not, we would pop them in the microwave until the were a huge melted mess. But they were amazing!
I enjoy being a non-traditionalist when it comes to flavor mixing, so I love the flavor of s’mores in just about every form. Last year, I redid a Starbucks S’mores frap into a healthier version, and it was so good! I made that for my friends at the end of last summer, and they were like YES! This is the perfect summery taste.
This crispy white & dark chocolate s’mores cookie I started making last year when I was selling a ton of cookies to people. I wanted to come up with a cookie that summarized summer and knew this would be a great combination!
You might remember me making these on snapchat last month (add me at username: alexisroch). I had so many people say they wanted the recipe details ASAP!
Now, this isn’t necessarily one of my healthier remake recipes, but sometimes you just need a good old traditional butter based cookie. These are perfect for parties, summer cookouts, or even just a fun weekend in.
You can also double this batch exactly and it will turn out just as good, so you can make it for a crowd.
All my gluten-free and dairy-free people, stay tuned at the end of this recipe and I will give you some chemist tips on turning this recipe into either type 🙂
Alright, here is this summer recipe full of nostalgic summertime flavors:
When it comes to getting those cookies to bake perfectly, there are definitely some steps to take to help that along. Stop by my chemist secrets to the perfect cookie and try them out for this recipe! Cookie baking is chemistry at it’s finest, so these scientific tips are easy to follow and work great!
If you are a gluten-free person, you can definitely substitute AP gluten-free flour in this. Be sure to read my conversion chart on my gluten-free cookie tips to make sure you get these to have a good texture.
Now, for dairy-free people, you can also substitute vegan butter for this, although the texture will be different. Make sure the vegan butter is FIRM and cold when you use it. I have also experimented with coconut oil in cookies and it is also an alternative. This recipe for coconut oil cookies will show you how to sub that in for butter.
Many readers have asked what type of pans and cookie scoop I use for cookies. I have all the details on this post for you. The air bake pans I mention are the only cookie pans I use now because they really bake so evenly. If you use these, add about 1 minute onto the bake time!
When I made this recipe for people last summer, I experimented with regular marshmallows instead of the baking bits kind. I cut them into fairly small pieces and added to the batter. The result was good and they had a nice gooey texture. It was messy and the marshmallows can stick and caramelize to the baking sheet, so I prefer not to use them, but if that is all you have, you can definitely add them in. Just make sure the marshmallows aren’t on the bottom 🙂
The day after Memorial Day always feels like the summer has finally begun.
And I am excited!
What are some of your favorite summer flavors you look forward to every season?