When you think of summer, not only do you think of warm weather, the beaches, or refreshing beverages, it’s hard not to associate the season with the tasty treat of s’mores! Now, I know, National S’mores Day isn’t until August 10th, but I was toying around with the idea to make these cookies since the start of summer. (Plus, I might have something in mind for that holiday. )

I made the recipe extremely simple, but I think next time I’ll make the following changes:

-Use Hershey chocolate bars (chopped), rather than the Nestle semi-sweet chocolate chips
-Toast the marshmallow before I put it in the batter

And next time I’ll use actual marshmallows; this time I used Fluff (A local favorite!)

S’Mores Cookies

Ingredients
3/4 cup Butter Flavor Crisco
1 3/4 cups all purpose flour
2 tbsp milk
1 tbsp vanilla
1 1/2 cups semi-sweet chocolate chips
1 1/4 cup firmly packed light brown sugar
1 egg
1 tsp salt
3/4 tsp baking soda
1 sleeve of graham crackers (crushed)
Fluff (amounts can vary)

Directions
1) Heat oven to 375 degrees.
2) Combine Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixture until creamy.
3) Beat egg into creamed mixture.
4) Combine flour, salt and baking soda and mix into creamed mixture until just blended.
5) Stir in chocolate chips, crushed graham crackers and Fluff.
6) Drop rounded table-spoonfuls on an ungreased baking sheet. Bake for 8 to 10 minutes (I usually do 9). Cookies will appear moist – DO NOT OVERBAKE.
7) Cool on baking sheet for 2 minutes; remove to cooling rack.

Yields 2 dozen cookies

The base cookie recipe has been a staple in our house for over 10 years now, but I can’t take credit for it. At one of my first Christmas’s with my in-law family, my sister in law Sara gave me a cookbook that had some of the family favorites. And so far, the recipes haven’t steered me wrong.

And because a post wouldn’t complete without it:

What’s your favorite summertime food/beverage?