Today is a special event for the Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. There are four groups split among the four Mondays each month. Since November has an extra Monday, members from all of the groups got together for a special event to kick off holiday baking: #SRCHolidayTreats!
For this event, I was assigned to Cookaholic Wife. Nichole lives in Maryland with her husband and two cats. She started her blog in November 2009 as a way to share her hobby of finding delicious recipes. She grew up as a picky eater in a household that didn’t cook. She started to find herself in the kitchen as a teenager with prepackaged food and has now evolved to becoming the Cookaholic Wife and hosting holidays for her family. You will find a large assortment of recipes on her blog from appetizers, breads, breakfast, salads, soups, and crock pot friendly to mains, sides, and desserts.
Since the focus of this event was holiday treats, I stuck the search to cookies, cakes, candies, and other goodies. I came across her recipe for S’mores Cookies and they looked so interesting. The cookie dough is actually baked on top of toasted graham cracker halves. I love the pairing of a chewy cookie with the crisp graham cracker. Want something a bit more festive? She also has a Candy Cane S’mores version. I also pinned the following for later: Deep Dish Cookie Pies, Christmas Vanilla Roll Cake, Browned Butter Chocolate Chip Cookies, Old Fashioned Iced Oatmeal Cookies, and Smores Brownies.
I used mini chocolate chips in the dough like Nichole, but you can also substitute for broken up pieces of Hershey’s bars.
Don’t worry about separating the graham crackers on the baking sheets. The rounded teaspoons of dough only spread to the edges of the cracker. Gently separate the graham crackers to serve.
Check out what everyone else made!
1 (14.4 ounce) box honey graham crackers, broken in half
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
13 1/2 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips, plus more for topping
1 cup mini marshmallows, plus more for topping
Preheat oven to 375 degrees F. Line two baking sheets with parchment. Arrange the halved graham crackers among two prepared baking sheets in a single layer, touching.
Bake the graham crackers in the preheated oven for 4 minutes, until lightly toasted. Remove from oven and allow to cool on baking sheets. Keep the oven heated.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, until combined and then the vanilla extract. Mix in the chocolate chips and marshmallows.
Top each graham cracker square with a rounded teaspoon of dough. Flatten lightly and bake for 5 minutes. Top with more chocolate chips and marshmallows. Continue to bake until golden, 5-7 minutes. Gently separate the graham crackers to serve.