There’s a new hot spot in Seattle this summer: Hello Robin. Seattle friends, have you been here yet? If not, you should probably go tonight. It’s a concept I wish I had thought of myself: a gourmet bakery/cookie shop that also sells Molly Moon’s ice cream (there’s a Molly Moon’s walk-up window attached to the shop). So although you could get a plain cookie or a plain cone (yawn), the idea is you pick two cookies and a flavor of ice cream and “make your own” ice cream sandwich. Brilliant, right?
I went with my cousin Christina a couple weeks ago, and having a much more adventurous palate (and a better metabolism) than I have, she created the above sandwich. She was so excited about the “Mackles’more” cookie part (isn’t that name hilarious?) that I set out to make something similar myself. And while I’m sure the Hello Robin version is way more gourmet (they use Theo chocolate, I used Hershey’s), these are super easy and dang good.
The cookie dough is the easy part. I used the recipe on the back of the Nestlé bag, but you could use whatever chocolate chip cookie recipe you like. I just used one and a half cups of chocolate chips and one and a half cups of marshmallows, for a total of three cups of “add ins” – the original recipe calls for two cups chocolate chips and one cup of nuts so I wanted to stick to three cups total. Mine turned out great, but you could definitely still use the full two cups of chocolate chips if you wanted to (although it would be a lot of chocolate with the Hershey bar on top). I’m not a huge nut-in-cookie person, but if you are, it would be fine to leave them in as well.
The tricky part is how to bake them. Nestlé tells you to bake your cookies for 9-11 minutes, and I wanted mine on the under-done side, so I put the cookie dough balls on the graham cracker squares and set my timer for 9 minutes. When I took them out of the oven, the graham crackers were dark brown and toasty-looking and there was a faint burning smell. So, I decided to experiment with different baking times.
First, I baked the cookies without the graham crackers for 6 minutes. I then attempted to scoop them off the baking sheet and put them on the graham crackers and bake them together for the remaining 3 minutes. The problem was, at 6 minutes the cookies weren’t really cooked enough to stay in one piece when scooped up, especially as the marshmallow pieces tended to be really sticky. Most of the cookies survived, but it was messy. I tried again at 7 minutes – same issues, but slightly easier to pick up and reposition on the graham crackers. At this point I finally turned on my brain and remembered that even when you bake a cookie for the full amount of time, you still need to let them sit and “set up” for a couple minutes before you take them off the baking sheet. So for my fourth batch, I baked them for 7 minutes, took them out of the oven and let them sit for 2 minutes, scooped them up and put them on the graham crackers, and baked them for the remaining 2 minutes. They looked great, they didn’t make a huge mess when I scooped them up, and I felt really brilliant. And then ironically, Christina came over to taste test for me and what do you supposed her favorite version was? The original almost-burnt ones. She said they tasted like a campfire – which I suppose is appropriate for s’mores.
Taking a closer at the authentic Mackles’more pics, they look pretty toasty. And if they’re making them in mass quantities, I doubt they’re stopping halfway through to scoop up half-baked cookies and put them onto graham crackers. Another bonus of cooking them for the entire time is that the graham crackers will stay crisp. So the next time I make these (which will be soon), I’ll go back to my original version (cookie dough on graham cracker from the beginning), but perhaps reduce the baking time for a minute, or bake them at 350 rather than 375. Sorry for that way-too-detailed explanation, but I just wanted us all to be on the same page. Anyway…..
Once the cookies are done and out of the oven (regardless of graham cracker baking time), immediately place a hershey piece and mini marshmallow in the center of the cookie. Serve warm – plain, or as part of an ice cream sandwich (if your metabolism is better than mine).
Chocolate Chip S’more Cookies
Yield: 3 dozen cookies
For the Cookie Dough:*
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 brown sugar, firmly packed
1 teaspoon vanilla
2 large eggs
1.5 cups semisweet chocolate chips
1.5 cups miniature marshmallows
*Note: I used the basic chocolate chip recipe on the back of the Nestlé Tollhouse bag, only scaling back the chocolate chips a bit, omitting the nuts, and adding the marshmallows. You could use any chocolate chip cookie recipe you like so long as you add the marshmallows.
Preheat your oven to 375 degrees F. Combine flour, baking soda, and salt in a small bowl and set aside. Beat butter, sugars, and vanilla together in a large mixing bowl (or stand mixer with paddle attachment) until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Gently stir in chocolate chips and marshmallows.
For the S’mores:
Graham crackers, each cracker broken into two halves (as you would do for a s’more)
Hershey bars (one bar for every dozen cookies)
Roll dough into approximately one-inch/teaspoon sized balls. Place 12 graham cracker halves face up on a parchment-lined cookie sheet and place cookie dough balls on top. Bake for 8-9 minutes (see detailed explanation, above). Remove tray from oven and before they cool too much (not longer than 1-2 minutes), gently press a hershey morsel and mini marshmallow into the warm cookie. Hershey piece will melt but will eventually re-harden, and both the chocolate and marshmallow will be set in the cookie. Serve warm if possible (even putting them in a 200 degree oven for a couple minutes before serving will warm them up and melt the chocolate a little).