You can skip the campfire to make these s’mores cookies and dare I say it? They’re BETTER than the real thing! It starts with basic chocolate chip cookie dough using whole-wheat flour for the graham effect. When they’re all baked and golden, pile on the marshmallows and give it a quick run under the broiler till they’re toasty and gooey. A final drizzle of melted chocolate will have you wishing summer could last all year long. But wait! You CAN make these all year long.

About whole-wheat flour: Not just for ‘healthy” people, it’s a great flavor if you’re going for something earthy like a graham cracker. Swap half of the all-purpose flour for whole wheat in your recipe and you’ll have all of the texture with a deeper, more noticeable wheat flavor.

Is it done yet? I always hesitate when the timer goes off to take the cookies out. They just look slightly underdone. ALWAYS. What I’ve learned is cookies continue to bake, then, settle once they’re out of the oven. Underdone looking cookies in the oven will turn into perfectly chewy ones after they’re cooled.

Goes with: Cheese crisps, sesame noodles, farmers market salad

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