Ever since I made s’mores with a blow torch in my kitchen I have been trying to figure out how to capture the sweet, oozy, deliciousness of a s’more in a cookie form. The challenge is that I serve most of my desserts on shabbat, which means that the s’more qualities need to come through even when the cookie is cool, not just right out of the oven. I tried making graham cracker flavored cookies with marshmallows mixed in. I tried chocolate cookies with pieces of graham cracker and marshmallow. I tried pressing a marshmallow into the top of an almost cooked cookie. While all of these versions were certainly edible, the marshmallow flavor did not come through in the way I wanted, and they were lacking in gooeyness.