Note: I was sent OXO’s 8-Piece POP Container Baking Set in order to write this post. Opinions are mine alone.
Have you picked up on my love of S’mores yet? 🙂 As a city girl, I don’t get the opportunity to enjoy an actual s’mores over an open fire very often, so I love creating the same flavors at home in baked goods and other treats. So you know I jumped on the opportunity to make a batch of Marc Murphy’s Smores Cookies to support Cookies for Kids’ Cancer.
Every year, OXO makes a commitment to donate up to $100,000 to Cookies for Kids’ Cancer, donating $100 for every blog post (like this one). In order to help me make this post, OXO sent over their new 8-Piece POP Container Baking Set.
source: https://www.cookiesforkidscancer.org/
I have been using POP Containers for years, and couldn’t wait to use the new and improved versions! As always, the POP containers are a must-have to keep your pantry organized. The clear containers are airtight, stackable, space-efficient, and the new versions are completely dishwasher safe! I use POP containers for everything from my baking supplies to grains, lentils, dried beans… you name it! The 8 piece baking set includes two 0.4 qt containers (great for baking powder, chocolate chips, coconut flakes, etc.), one 1.1 qt container (perfect for brown sugar), and two 4.4 qt containers (sized to fit 5 lb bags of flour and sugar), along with some other baking-centric goodies: two 1/2 cup scoops that secure to the underside of the lids and a brown sugar terracotta saver that keeps brown sugar soft and clump-free. Besides now being completely dishwasher safe, another upgrade is the handy fill line, so you don’t overfill your POP containers.
source: oxo.com
I couldn’t wait to fill up my new POP containers. I used the 4.4 quart containers for flour and sugar (I clearly need to add sugar to my grocery list!), and added the 1/2 cup measuring scoops to the containers. I filled the 1.1 quarter container with light brown sugar, and, after soaking the Brown Sugar Saver in water for 15 minutes, secured it to the underside of the lid.
Lastly, I filled the 0.4 quart containers with baking soda (hooray! no more worrying about the potency of my open baking soda!) and my graham cracker crumbs.
I adjusted the original recipe just a bit, so visit this link if you’d like to see the original.
Ingredients:
- 1 ¼ cup (5 ½ ounces) all-purpose flour
- 1 cup (3 ¾ ounces) graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (6 ounces, or 1 1/2 sticks) unsalted butter, softened
- ½ cup (3 ½ ounces) granulated sugar
- ½ cup (3 ounces) packed light brown sugar
- 1 large egg, at room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 (12 ounce) bag semisweet chocolate chips
- ¾ cup mini marshmallows
Preheat your oven to 350 degrees F. Line 2 baking sheets with baking mats or parchment paper.
In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
Use and electric mixer to cream the butter, sugar, and brown sugar together on medium speed until light and fluffy.
In a small bowl, lightly beat together the egg, maple syrup, and vanilla extract. Add the egg mixture to the butter-sugar mixture and mix until combined.
Add the flour mixture to the wet ingredients, mixing on low speed until combined.
Fold in the chocolate chips.
Scoop golf ball-sized balls of dough (I used my OXO Medium Cookie Scoop) onto your prepared pans, leaving 2 inches between the cookies on all sides (they spread– you should be able to fit ~6 cookies on a half sheet size cookie sheet).
Bake at 350 degrees F for about 8 minutes, or until the cookies have spread.
Remove the pans from the oven and add 4 mini marshmallows on top of each cookie, gently pressing them into the dough.
Return the cookies to the oven and bake for another 4 minutes, or until the cookies are golden and set around the edges.
Let cool on the baking sheets for about 5 minutes before moving to a wire rack to cool completely. The marshmallows will deflate a bit as they cool.
You can store these cookies are room temperature in a tightly sealed container for up to one week.
They may not be the prettiest cookies as they cool, but what they lack in beauty, they certainly make up for in taste!
Each bite has a perfect balance of graham cracker, marshmallow and chocolate! The cookies are nice and chewy, with slightly crispy edges and a soft center. These will definitely be in future baking rotations!
Ingredients
- 1 ¼ cup (5 ½ ounces) all-purpose flour
- 1 cup (3 ¾ ounces) graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (6 ounces, or 1 1/2 sticks) unsalted butter, softened
- ½ cup (3 ½ ounces) granulated sugar
- ½ cup (3 ounces) packed light brown sugar
- 1 large egg, at room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 (12 ounce) bag semisweet chocolate chips
- ¾ cup mini marshmallows
Instructions
- Preheat your oven to 350 degrees F. Line 2 baking sheets with baking mats or parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
- Use and electric mixer to cream the butter, sugar, and brown sugar together on medium speed until light and fluffy.
- In a small bowl, lightly beat together the egg, maple syrup, and vanilla extract. Add the egg mixture to the butter-sugar mixture and mix until combined.
- Add the flour mixture to the wet ingredients, mixing on low speed until combined.
- Fold in the chocolate chips.
- Scoop golf ball-sized balls of dough (I used my OXO Medium Cookie Scoop) onto your prepared pans, leaving 2 inches between the cookies on all sides (they spread– you should be able to fit ~6 cookies on a half sheet size cookie sheet).
- Bake at 350 degrees F for about 8 minutes, or until the cookies have spread.
- Remove the pans from the oven and add 4 mini marshmallows on top of each cookie, gently pressing them into the dough.
- Return the cookies to the oven and bake for another 4 minutes, or until the cookies are golden and set around the edges.
- Let cool on the baking sheets for about 5 minutes before moving to a wire rack to cool completely. The marshmallows will deflate a bit as they cool.
- You can store these cookies are room temperature in a tightly sealed container for up to one week.
What do you think?