You know, National S’more Day was last week. August 10th, to be exact.
I really wanted to post a timely s’mores recipe, but Kenny and I were away. And not only were we away, but we were also at a hotel hosting the Girl Scouts for National S’more Day. Talk about hitting pay dirt! There were s’more kits and fire pits everywhere.
Now that I’m back, I wanted to pay my respects to what is truly a marvelous holiday. Sorry if I’m a few days late! But these s’mores cookie cups should be worth it. They’re chocolate chip cookies filled and topped with everything you need in a s’more: the chocolate and marshmallow love. I’m excited to have these in the house!
The other day, I had a good belly laugh, and I really needed it. I’m sure you understand. They can be hard to come by, those hearty belly laughs, but they’re the best.
Kenny has this habit of sneezing his way through the first few hours of the morning. Some mornings are more extreme than others, and so I often don’t even notice. When I do, I usually just make sure he doesn’t have a cold before I give him a kiss.
Anyway, the kids and I were sitting at the kitchen table having a peaceful breakfast when Kenny sneezed. He was walking around gathering laundry, and he sneezed again. And again. And again. The poor guy was just on a roll.
For some reason, the kids and I found this to be massively hilarious. I can’t really explain why, but the symphonic sneezing had us in stitches. We laughed until our sides hurt. Well, except for Kenny. He was waiting for one of us to say, “Bless you.” Which we did eventually.
It just felt good to laugh, especially with my children. I have to be the disciplinarian so often, which means that I don’t always have the ability to just burst into laughter. I should do it more often, though, because it’s a quick and easy way to get some therapy.
Do you know what else is quick and easy? Yep, these s’more cookie cups!
I used refrigerated cookie dough. It was the gluten-free kind, too. Immaculate Baking makes the best GF cookie dough! The inside is filled with a large piece of Hershey’s chocolate and half a marshmallow, and then the whole thing is topped with the other marshmallow half. Inside the oven, the marshmallow inside melts, but that just makes for more gooey goodness. And that flavor remains!
There’s plenty of time in life to be serious. Sometimes it’s better to let your guard down and be silly. Having an easy treat along the way doesn’t hurt, either. After all, it’s much cheaper than a therapist’s office!
1 package refrigerated chocolate chip cookie dough (16 oz.), GF optional
12 marshmallows, halved
6 Hershey bar pieces (from the jumbo-sized bar)
- Preheat the oven to 350. Coat half of a muffin tin (6 spots) with cooking spray. Set aside.
- Flatten the cookie dough into discs. Place half of them (6) into each of the prepared muffin tin spots.
- Put a Hershey bar piece on top, followed by a halved marshmallow. Press another flattened cookie dough disc on top, pressing down to flatten the whole thing.
- Place another marshmallow half on top.
- Bake for 10-12 minutes until the marshmallow is browning and the cookie cups are golden.
- Serve warm and gooey or cooled. Whatever you prefer! Store in an airtight container.