S'more Cookies (Stephen's Favorite)

Stephen's favorite cookies come from a little place in south Jordan, Utah. They're loaded with gooey marshmallows, chocolate chunks and pieces of graham crackers. We've been going through a little separation anxiety lately. You know, the kind you have when you move away from all of the restaurants and bakeries you once visited on a weekly basis. So in order to ease that anxiety, I've been searching for a s'more cookie recipe just like the one we love. I had no idea how hard it would be to find one, I don't think such a thing exists. I found bars, whoopie pies, moon pies... all sorts of creations, but nothing like the cookies we love. That left me with only one option- create my own. We hope you will enjoy them as much as we do!

Chocolate S'more Cookies
Ingredients
2 c. flour
1 c. sugar
1 c. brown sugar, packed
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
2 eggs, beaten
1 c. (2 sticks) butter, softened
⅓ c. double-Dutch dark cocoa
8 oz. semi-sweet chocolate chips, melted
½ c. mini semisweet chocolate chips

Topping:
1 c. Nestle Toll House chocolate chunks
1 (10½ oz) bag of Jet-Puffed mini marshmallows
1 sleeve Nabisco or Honey Maid honey graham crackers, cut into small rectangles

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In large mixing bowl cream sugars and butter for 1 minute. Add eggs, vanilla, cocoa powder, and melted chocolate. Beat.
3. In a separate mixing bowl combine flour, salt, baking powder. One cup at a time, add dry mixture to wet ingredients. Mix for 1 minute on medium speed. Remove bowl and fold in mini chocolate chips by hand.
4. Scoop cookies (1½" balls) onto ungreased cookie sheets and bake for 10-12 minutes, remove from oven.
5. Set oven to broil (high)
6. Begin to add toppings by sprinkling the chocolate chunks on top of each cookie, lightly pressing them in. Next, press in 3-4 graham cracker pieces into each cookie. Finally, sprinkle enough marshmallows on top to cover the majority of each cookie. Place back in oven and watch until marshmallows become puffy and golden brown. Remove and let cool on sheet for 3-5 minutes, then place on wire cooling racks.
Tip: Make one sheet at a time so that the cookies are still warm when pressing toppings in and so that they bake properly.
Stephen + Natalie | Makes approximately 24 cookies.

Lemonhead Cookies

I've talked a lot about Over The Top Cookies, so I thought I'd talk some more... only this time it'll be about a recipe I've duplicated. I've been searching for the perfect recipe for quite some time... and yes the lemon cookies I made last time were really good, but they weren't at all the same. This time though, I stumbled upon the one. There were a few changes I made, they'll be reflected in the recipe below. So try them out, you're going to love them!

Lemonhead Cookies
Ingredients
3 c. flour
1½ c. granulated sugar
1½ c. butter or Crico
2 large eggs
1 tsp. vanilla
2 tsp. lemon juice
1 tsp. baking soda
½ tsp. salt
Zest of 1 lemon
1 (8 oz.) bag of Lemonhead candies, crushed

Icing:
2 tsp. lemon juice
½ c. powdered sugar

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream sugar, eggs and butter (or shortening) together. Add lemon juice and vanilla extract. Beat for 1 minute.
3. Stir in salt, baking soda, flour (add flour one cup at a time), lemon zest, and crushed Lemonheads.
4. Roll dough into 1-inch balls, flatten and bake on a pan lined with parchment paper for 10-12 minutes.
5. Let cool on pan for 3 minutes.
6. Transfer to cooling racks and prepare glaze by whisking together powdered sugar and lemon juice. Add additional powdered sugar if necessary. Use a spoon to drizzle lightly over cookies. Let cool.
Stephen + Natalie | Makes approximately 3 dozen cookies