Today is National “S’mores” Day!
It’s also National “Banana Split” Day, National “Lazy” Day, “Chemistry Set Volcano” Day, “Ragweed” Day, “Spoil Your Dog” Day, Ecuador’s Independence Day, and I could go on and on. Seems like everyone has made every day into a holiday, so much so that holidays now have to share days!
Not that celebrating something little every day is a bad thing🙂
S’mores were my favorite thing on that bizarre list, so I decided to whip up a sweet treat to “celebrate”. Since it’s also National “Lazy” Day, I decided to use a few shortcuts that would accentuate that concept of “laziness”.
I started with Pillsbury Break and Bake Sugar Cookies that I got on sale. I cut them in half and rolled them into balls, and then flattened each ball into a little pancake. I pressed both sides of the cookie pancake into a pile of graham cracker crumbs and cinnamon on a plate (I cheated AGAIN and used store bought crumbs…ignoring the graham crackers sitting unused in the cabinet. Oops!) and then baked the batch per the directions on the box (keep an eye on your cookies since they are half portions, they could get done a lot faster depending on your oven).
While the cookies are baking I made an easy Marshmallow Butter Cream frosting using marshmallow creme, butter, powdered sugar, and milk. Whip the ingredients until fluffy, and voila! a sweet marshmallow-y frosting.
Cookies are done! Once they cool a little, top them with a spoonful of melted Hershey’s Chocolate, and stick ’em in the freezer until the chocolate hardens. When chilled, ice them any way you want with the marshmallow butter cream. Put as much or as little as you want!
Top them with more graham cracker crumbs, a drizzle more of the melted chocolate, and (my secret!) a little TINY pinch of salt. The salt helps to balance out the suuuuper sweetness of the frosted cookie to make it a little more balanced.
Now if you’ll excuse me, I’m gonna go be lazy, spoil my dog, and make a chemistry set volcano. Happy Independence Day, Ecuador!
Sweet ‘n’ Easy S’mores Cookies
- 1 package break and bake sugar cookie dough
- 1 cup graham cracker crumbs + 1 tsp cinnamon (combined)
- 4 large bars of your favorite chocolate (can be chips, chunks, bars, etc!)
Cut each pre-measured cookie in half, and roll into a small ball. Flatten gently into a round shape, and press into graham cracker (and cinnamon) mixture. Place on a lightly greased cookie pan. Bake at 350 degrees as directed until edges start to brown (time depends highly based on on cookie size and oven), about 10 minutes. Spoon melted chocolate onto the cookie, spreading almost to the edges. Place cookies in the freezer until the chocolate has hardened. Put the marshmallow frosting into a ziplock baggie and snip the corner. Ice the cookies as desired. Top with extra crumbs, a drizzle of chocolate, and a tiny pinch of sea salt if desired.
Marshmallow Butter Cream frosting (taken from Cookies and Cups):
1/2 cup butter room temp
1 cup marshmallow creme
2 cups powdered sugar
2 Tbsp milk
Mix butter and creme until smooth on medium speed until smooth. Slowly add in powdered sugar with mixer on low. Add in milk and turn speed up to medium and mix until combined and smooth. Add more powdered sugar or milk 1tsp at a time to alter the consistency as desired.