Caramel Brownie S’mores Cookies

I am already making enemies at work.

They scold me for bringing in such tempting treats. They tell me I’m going to make them fat. I apologize because that’s all I can do. Making delicious food is a tough job, but someone’s got to do it. People may whine about it, but they’ll do so with a mouth full of food.

I brought these Caramel Brownie S’mores Cookies in on a Monday morning, thinking I could start everyone’s week off on a high note. If the combination of caramel, brownies, and s’mores doesn’t make you happy, then you’re probably the kind of person who doesn’t like rainbows and kittens. Plus, my Red, White, & Blue Flip Flop Cookies were such a hit last week that I wanted to keep the good stuff coming.

I used my favorite fudgy chocolate cookie recipe as the base. It’s rich, moist, and chewy just like you flattened a big fat brownie down into snackable cookie form. I then coated the cookies’ surface in crispy graham cracker crumbs, hitting the second of our quintessential s’mores trifecta. Then, just before the cookie is done baking, I smoosh a marshmallow right on top and let it get gooey in the oven. The grand finale is a downpour of salted caramel that breaks the gooey-meter altogether.

With the 4th of July around the corner, I can’t see why you’d fuss with making s’mores outside around a hot fire when you can have these Caramel Brownie S’mores Cookies waiting for you after your cookout. These are s’mores that you can enjoy anytime, anywhere…

…provided you’ve got a napkin to contain the ooey-gooey goodness.

I took an empty container home with me from work,and I got some heckling from co-workers as I left. They accused me of conspiring to make them balloon in size, and of just being plain cruel. But I know the real reason they jest: they were just disappointed the container was empty.

A Few Tips Before You Get Cooking:

1. Over-baking is the enemy. An unnecessarily long cook time ensures your cookies will be hard as a rock. As soon as the cookies look puffed and set, you’re good to go.
2. If you want your marshmallow more “toasted,” put it on the cookies a few minutes earlier.
3. You can do this with a drizzle of fudge sauce or raspberry sauce instead.
4. Make your cookie dough ahead of time and freeze it until whenever you’re ready to bake it.

Caramel Brownie S’mores Cookies

For the dough
adapted from food.com

• 1 3/4 cups sugar
• 1/2 cup vegetable oil
• 4 oz. unsweetened chocolate, melted & cooled to room temperature
• 4 eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt

For the toppings

• 2 cups graham cracker crumbs
• 2 dozen large marshmallows, halved width-wise
• 1 cup Smucker’s Salted Caramel Sauce

Directions:

1. Combine sugar, oil, and melted chocolate in the bowl of a standing mixer. Beat at medium speed until blended. Add eggs and vanilla, mixing until well-combined.
2. Combine flour, baking powder, and salt in a medium bowl. Add about 1/3 of dry mixture at a time to chocolate mixture, mixing on medium-low speed just until combined after each addition. Don’t overmix, or the cookies won’t be as fudgy. Cover and let chill at least 2 hours.
3. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place graham cracker crumbs in a bowl.
4. Shape dough into tablespoon-sized balls and flatten out with your hand. Drop the dough into the graham cracker crumbs and pat down lightly to coat one side. Place cookies 1-inch apart on baking sheets.
   
   
   
   
   
5. Bake for 5 minutes then pull cookies from oven. Press a marshmallow half into the top center of each cookie. Return to oven for another 4 minutes or until puffed and set. Transfer to a cooling tray to cool completely.
6. Drizzle with caramel sauce then enjoy or store in an air-tight container.