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(This giveaway has ended. Congrats to Kim D. for winning a copy of this book!)
One dessert is good, but two desserts are even better!
Dessert Mash-Ups, a new baking book by Dorothy Kern, is a collection of “two-in-one” recipes that will surely impress bakers of all levels and their guests! The book includes a variety of easy-to-make recipes that yield delicious results.
Some of the tasty recipes found in the book include Carrot Cake Coffee Cake, Pumpkin Cheesecake French Toast, Mint Chip Truffles, Smore Cookies, Strawberry Pie Cupcakes, a variety of candy concoctions and so much more.
The step-by-step instructions and gorgeous photos from Dorothy Kern, the mastermind behind the blog Crazy for Crust, make it easy to create all the scrumptious, crowd-pleasing treats in Dessert Mash-Ups.
Smores Cookies ¨Recipe
Yield 3 dozen cookies, about 18 large sandwiches
Prep Time 15 minutes. Chill Time 1 to 2 hours. Cook Time 10 minutes
- 1 cup (2 sticks) unsalted butter, melted
- 3„4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1„2 teaspoon salt
- 1 teaspoon baking soda
- 31„4 cups all-purpose flour
- 11„4 cups semisweet or milk chocolate chips
- 4 whole graham crackers, broken up into small bite-size pieces (just over 1 cup)
- About 18 large marshmallows
- Place the melted butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined. Mix in the eggs and vanilla, then the salt and baking soda. With the mixer on low, add the flour, scraping down the sides of the bowl as needed. Stir in the chocolate chips and broken graham cracker pieces. (The graham crackers will break up even more in the mixing process, ensuring graham cracker in almost every bite!)
- Refrigerate the dough for 1 to 2 hours. When ready to bake, preheat the oven to 350°F and line 2 cookie sheets with parchment paper or silicone baking mats.
- Use a 2-tablespoon cookie scoop to drop balls of dough 2 inches apart on the cookie sheets. Flatten each one slightly with the palm of your hand.
- Bake for 9 to 12 minutes, until the cookies start to get golden on the bottom and they lose their sheen. (If you like your cookies on the softer, underdone side, about 10 minutes is perfect. Cook 11 to 12 minutes for a more done cookie.) Cool 5 minutes on the cookie sheet, then remove to a rack to cool completely.
- To make smores, place half the cookies upside down on a parchment-lined cookie sheet. Set a large marshmallow on each cookie. Place under the broiler for just 30 to 60 seconds, until the marshmallows are toasty. Do not walk away from the oven”keep your eyes on them so they dont burn! Remove from the oven and sandwich with a second cookie. (You can also use a kitchen torch, if you have one, to toast the marshmallows, or actually grill the marshmallows on sticks over an open fire before adding them to the cookie sandwich.) Cookies can be stored in an airtight container for up to 4¨days or frozen for up to 3 months. Smores should be eaten immediately.
Tip! Change up the smores flavor by using chocolate or cinnamon graham crackers, or even chocolate-covered graham cracker cookies!
Note: These are large cookies. You can also make them with a smaller cookie scoop to end up with smaller sandwiches, but you will need to cut the large marshmallows in half so they fit on the cookie. Or you can use 2“3 mini marshmallows instead, depending on the cookie size.
Giveaway!
We’re giving away a copy of Dessert Mash-Ups! The giveaway ends on November 23 (midnight CT), and one winner will be notified via email. This giveaway is open to US residents only.
Yum!! That Brownie Peppermint Bark looks delicious!!