For those of you who have been to Insomnia Cookies, you have probably tasted or at least smelled their famous Chocolate S’mores Cookies. These cookies are a gooey, chocolate, marshmallow explosion unlike any cookie I’d ever tasted. Sadly, just one average sized cookie costs $2.75! That is not a price I am willing to pay for just one cookie, no matter how good it is. After recently trying her first Insomnia S’mores cookie my cousin challenged me to create a copy cat recipe so we could actually afford to have one of these amazing cookies more than once a year…challenge accepted and met!
Gooey S’mores Cookies
- 1 cup butter; softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla
- 1 egg + 1 egg yolk
- 2 cups flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp milk
- 3 graham crackers; broken into large pieces
- 1 1/2 cups mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350° and prepare baking sheets.
- In a small bowl sift together flour, cocoa powder, baking soda, and salt. Set aside
- In a large bowl cream together butter, brown sugar, granulated sugar, and vanilla. Add eggs one at a time. Gradually add flour mixture. Mix in milk.
- Carefully stir in graham crackers, marshmallows, and chocolate chips.
- Roll 1 Tbsp sized cookies, place on baking sheets, and refrigerate for 30 minutes.
- Bake cookies for 8-10 minutes. Cookies will look underdone in center, this is OKAY, do NOT over cook! Allow cookies to cool on baking sheet for about 10 minutes before moving to drying rack.
This entire batch of cookies only cost me about $5.35 and the whole batch made close to 3 dozen cookies…that’s only $0.15 per cookie! Say goodbye to paying $2.75 for one cookie at Insomnia!
Looking for a quick and inexpensive dessert to bring to this year’s 4th of July party??! Try these Icebox Cookies! They are so unbelievably simple and everyone will love them!
- Chocolate Wafer Cookies
- Homemade whipped cream (you CANNOT substitute Rediwhip or fake whipped topping for this!)
- Hersey’s Chocolate Syrup
For the Whipped Cream
- Heavy Whipping Cream
- Powdered Sugar
- Using a hand mixer or standing mixer, whip the heavy cream until light and fluffy. Be careful not to over-whip! (You can tell when the cream is perfectly whipped if it forms a peak when you pull the mixer out). Add the desired amount of powdered sugar and vanilla. Start by adding about a teaspoon of vanilla and a couple tablespoons of sugar, then taste and add more as necessary.
- Cover a cookie sheet with waxed paper. Build each cookie by alternating one chocolate wafer with a spoonful of whipped cream until you have three layers. Drizzle all of the cookies with Hershey’s Syrup.
- Refrigerate for at least 6 hours to overnight before serving.
So I was invited to a last minute cook out and asked to bring a small dish to pass. This usually wouldn’t be an issue for me, but since I am heading home for the summer in five days I’ve been trying to clean out my cupboards for the past week. Luckily, I recalled a recipe I had recently seen in this April’s issue of Cooking Light, and I just so happened to have all of the ingredients!
These Chocolate Chip Granola Cookie Bars are simple, simple, simple. And might I also add, delicious! This was my first time making it and I will definitely be making it again in the near future. Props to Cooking Light for, once again, providing me with a yummy and guilt-free recipe.
I will admit, I altered the recipe a little bit, which may have made it not as healthy as their version, but hey, it’s dessert. We can all splurge a little when it comes to dessert. I also doubled the recipe since the original recipe only makes 8 servings. The recipe that I’ve provided are my alterations. If you want the original Cooking Light recipe you can follow this link to their website.
- 2/3 cup packed dark brown sugar
- 4 Tablespoons canola oil
- 2 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup egg substitute
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate chips
- Preheat oven to 350°
- Coarsely chop the pecans (if they aren’t pre-chopped). Toast the pecans for about 5 minutes or until lightly toasted.
- While pecans toast, combine the first 7 ingredients in a large bowl; stirring until well combined.
- Lightly spoon flour into a dry measuring cup and level with a knife.
- Add the flour, oats, pecans, and chocolate chips to mixture and stir until combined.
- Press the dough into a lightly greased 9×12 inch glass baking pan; spreading evenly throughout the pan.
- Bake at 350° for 13 minutes or until set. Let it cool slightly on a wire rack. Cut into 20 pieces.
I have to admit, I don’t have any facts on the cost-effectiveness of this recipe. I was just lucky enough to have all of the ingredients for this recipe at the time. Even the chocolate chips were a hodge-podge of the assorted chips I had left in my cupboard; a mixture of mini chips, milk chocolate chips, and white chocolate chips. However, I will say, if you bake often you likely have all of these ingredients; making this a very frugal recipe and an excellent way to use up left-over ingredients from previous baking adventures.