Schweitzer’s S’mores

Sometimes I think I have too many hobbies. From undergrad, it was dance, baking, food adventuring… First year of med school, Felicia and I made Y-2 to keep up with dance, but also started running (and banana chasing- shoutout to fellow chefs Taytay and Jkoh😋). Now in second year, I set a few new goals: read at least 5 books, go to the beach every month, and diligently train for a half marathon. All this plus caving into Game of Thrones, it’s getting hard to keep up! But after realizing my last post was almost a year ago, I might as well add another goal: publish at least 5 posts on Pancake Yancake (oh gosh that reminds me, I still need to become Yelp Elite 🙈). Cheers- to rainy weeks and hobbies.

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For context, Schweitzer is my academic society in med school 🙂


Schweitzer’s S’mores

Makes 20 cookiesIMG_1831

Ingredients

Dry

  • 1 1/2 cup ground graham crackers (1 pack in standard 3 pack-box)
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet

  • 1 stick unsalted butter, softened at RT
  • 1/2 cup dark brown sugar
  • 2 tsp vanilla extract
  • 1 egg

Toppings

  • 20 large marshmallows
  • 20 pieces of milk or dark chocolate

Directions

  1. Preheat oven to 350 °F.
  2. In a medium bowl, mix together all the dry ingredients (use a blender to easily grind the graham crackers).
  3. In a large bowl, cream together the butter and sugar using an electric mixer. Beat in the vanilla extract, followed by the egg until fully combined.
  4. In two portions, add the dry mixture to the wet, each time beating until the dough is just combined.
  5. Rest the dough in the fridge for 3 minutes.
  6. Using a 1.5 tbsp cookie scoop, scoop the dough onto a baking sheet (will likely need to bake in two batches).
  7. Bake for 9-10 minutes (meanwhile, prep second batch on another baking sheet).
  8. Remove the cookies from the oven and push a marshmallow into the centers (dough should indent but not smush- if smushes, return the cookies back to the oven for another 1-2 minutes before adding the marshmallows).
  9. Change the oven to high broil and let the marshmallows toast for another 2 minutes (or until toasted).
  10. Finally, remove the cookies from the oven and immediately smush the puffed, toasted marshmallows with pieces of milk or dark chocolate.
  11. Before baking the second batch, let some of the high broil air escape from the oven (~10 sec). Return the oven to 350 °F and repeat steps 7-10.

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