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.
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together margarine and sugar until light. Beat in
egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking
powder and salt. Add to margarine mixture and mix at a low speed until
combined. Divide dough in half and press half of dough into an even
layer on the bottom of the prepared pan.
Sprinkle chocolate chips over dough.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most
easily achieved by flattening the dough into small shingles and laying
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars