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Some More Cookies Please

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You know the “lazy, hazy days of summer?” Well, this summer may be lazier than most. But, that doesn’t mean you have to sacrifice fun. We have the perfect fun cookie for you for those hot summer days and warm evenings…..set up an outdoor movie theater and have movie night and you can serve these delicious S’Mores Cookies made with The Invisible Chef Almond Crème Cake.  

And if you want some more, well, then have S’More! Did you know that S’mores, the popular fireside treat made with graham crackers, marshmallows and a chocolate bar was published by the Campfire Marshmallow Company in the 1920’s and was originally called a “Graham Cracker Sandwich? The cookie sandwich was popular with both the boy scouts and girl scouts on their summer camping trips and was published as “Some More” cookies in a 1927 Tramping and Trailing with the Girl Scouts. The S’More name didn’t happen until Betty Crocker published in a 1957 cookbook!

Now, in 2020,  The Invisible Chef has taken the S’More cookie recipe up a notch making a very fancy & deliciously, simple cookie with all the same fun ingredients and then some more and we call it….”I’ll have some more almond crème marshmallow, chocolate drizzled, rolled in graham cracker crumbs cookie, please?”


Enjoy....Happy unofficial first weekend of summer everyone!   Love, The Chef


Almond Crème S'Mores Cookies



You Will Need:

1 box The Invisible Chef Almond Crème Coffee & Tea Cake Mix

1 large egg

¼ cup butter, softened

1 cup graham cracker crumbs, divided

4 tablespoons milk

1 (7 ounce) container marshmallow crème

½ cup semi-sweet chocolate chips, melted

To Make:

Preheat oven to 325°F

In large bowl, combine Almond Creme Coffee & Tea Cake Mix, egg, butter, ½ cup graham cracker crumbs and milk. Mix until well combined. Form into 1-inch balls.

Place remaining ½ cup graham cracker crumbs in a small bowl. Roll balls in crumbs. Place on a large greased baking sheet. Flatten slightly. Bake 15 minutes or until golden brown. Cool 5 minutes on baking sheet. Remove to cooling rack. Cool completely.

Spread cooled cookies with marshmallow créme. Melt chocolate in microwave for small time intervals, stirring well each time (*be careful as chocolate can burn very quickly in the microwave*) Transfer melted chocolate to a small ziplock bag. Snip the corner, and drizzle over each cookie. Let cool. Refrigerate in an airtight container. Makes about 18 cookies.

*Microwaving Chocolate Tips*

https://www.goodhousekeeping.com/food-recipes/cooking/tips/g2063/how-to-melt-chocolate/

Make Ahead & Freeze:

Prepare cookie dough and scoop into balls. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 325 and complete the remaining preparation steps.

https://shop.theinvisiblechef.com/tea-cakes/almond...

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