Labor Day weekend, my little family and I made a quick trip up to Chicago to visit extended family. We try to go at least once a year, but last year the rising cost of airplane tickets put a crimp in our budget and we simply couldn’t afford the travel (12+ hours in a car with a two-year-old was not an option!). This year, we planned ahead and bought tickets early. They still weren’t cheap, but at least I didn’t have to sell a kidney.
Little Tot is at a really fun age right now. This wasn’t his first plane ride, but the last time he flew he had just turned a year old and slept through most of the ride. This year is obsessed with all things planes, trains, and automobiles. He could not wait to go “up in the sky.” I was a little nervous – I figured he was either going to be really excited when the plane took off or really terrified and he would be that kid. You know the one I’m talking about – the kid that screams during the entire flight and you kinda feel sorry for the parents, but at the same time you really wish the flight attendants would hand them a parachute and show them the emergency exit.
Little Tot was excited, but he was also that kid that shouted, “Oh no!! Look out!!” just as the plane lifted into the air. I kid you not. At least the lady sitting in front of us thought it was funny.
Anyway, like I was saying, he is at a really fun age because EVERYTHING is new and exciting. It’s like reliving all these experiences I had as a kid all over again through him. We rode the Metra into the city one day. We went swimming in a real swimming pool (as opposed to the kiddie pool we set up in the backyard every Saturday afternoon). Little Tot very bravely went down the water slide by himself, but refused to go again after that. He began what I hope will be a lifelong friendship with his cousins. And we made s’mores for the first time.
Little Tot and The Husband roasting marshmallows for s’mores
I haven’t had s’mores in FOREVER. It’s the simplest things – a roasted marshmallow, a piece of milk chocolate, and two graham crackers smushed together – that we take for granted and yet when you take that first ooey, gooey, crispy, melty bite, it’s like welcoming back an old friend you haven’t seen in decades. We picked up right where we left off. I ate three or four
five or six s’mores that night.
After we got home, I knew this would be the perfect cookie to remember our trip by. I recruited Little Tot to help me pour ingredients and mix the batter. But once he discovered the pastime that is licking the beaters, I was pretty much on my own.
The base of these is are a very tender peanut butter and graham cracker cookie, topped with a chewy marshmallow and a melty piece of milk chocolate. They are decadent to say the least, and it’s hard to eat just one.
- 1 cup all-purpose flour
- ¾ cup fine graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 24 large marshmallows, halved
- 48 Hershey’s milk chocolate bars (4 regular sized bars)
- Preheat oven to 375 degrees.
- In a medium mixing bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
- In a separate mixing bowl, cream together butter, peanut butter, and sugars on medium speed until light and fluffy, about five minutes. Add egg and vanilla and continue to mix until incorporated.
- Turn mixer to low. If using a stand mixer, change out to the paddle attachment. Turn mixer on low and slowly add the flour. Blend just until flour is incorporated, scraping down the sides of the bowl at least once.
- Scoop dough by the tablespoonful onto a prepared baking sheet, leaving at least 1-1/2 inches between the cookies. Bake for four minutes.
- Remove cookies from the oven. Top each cookie with a marshmallow. Return pan to the oven and bake for an additional 4-5 minutes, or until the marshmallows are golden brown. Remove from oven and immediately top each with a chocolate piece.
- Let cookies cool on the pan for 5 minutes before carefully removing to a wire rack to continue cooling. Store in remainders in an airtight container.