Sharon has participated every year in the Northwoods Art and Book Festival, Hackensack MN. She is pictured on the left and on the right with her good friend Niomi Phillips was one of the volunteers for the event. Visit with Sharon on August 10th at the art and book festival. She will be selling copies of Talking Stick and some of her own books.
by Sharon Harris
While waiting for the snow to disappear and spring to reappear I am offering a new cookie recipe. It's reminiscent of your favorite campfire smores with only 4 ingredients.
No need to have a campfire to enjoy this cookie dessert. Served warm it's gooey, chocolaty and tastes just like the traditional s'more. Maybe even better as the marshmallows don't get burned. Recipe adapted from BHG and makes 20 cookies.
- 1- 16.5 oz. roll of refrigerated chocolate chip cookie dough (I used Nestles Chocolate Chips)
- ½ cup finely crushed graham crackers (3 sleeves), divided
- 10 whole regular marshmallows, halved crosswise
- 2 large 4.4 oz Hersheys Chocolate Bars (they will be some left over for the cook)
- Bring roll of cookie dough to room temperature for easier handling.
- Line a baking sheet with parchment paper.
- In a large bowl stir together cookie dough and 1/3 cup crushed graham crackers. Shape dough into 1 inch balls and place 2 inches apart on baking sheet. Place sheet in freezer for 10 minutes to chill.
- Preheat oven to 350 degrees.
- Bake 8-9 minutes. Remove cookies and move rack closer to top and change temperature to 425 degrees. Place a marshmallow half, cut side up, in the center of each cookie. Top with a piece of chocolate. Return cookies back to oven and bake until marshmallows are softened. Watch carefully so as not to over bake. Remove from oven and sprinkle cookies immediately with rest of graham cracker crumbs. Let cookies set for a few minutes and transfer to a wire cooling rack.