Chocolate s'mores cookies from Food52

  • butter
  • unsweetened shredded coconut
  • Show all ingredients...

  • EYB Comments

    Can substitute dark chocolate chips for dark chocolate chunks.

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Notes about this recipe

  • Eat Your Books

    Can substitute dark chocolate chips for dark chocolate chunks.

  • TrishaCP on December 26, 2017

    I made these for Christmas, and they were really well-received. I forgot to leave out the marshmallows too- and also got the crispy golden fringes when they melted. Since I like more bite-sized Christmas cookies, I made them tablespoon sized and baked for 12 minutes. (I had double the specified yield, so to clarify the recipe, to get the specified yield of 24 cookies, I think you need to make the cookies at least the size of two tablespoons.) I also opted to use dark chocolate chunks and I think that's the way to go. Will be repeated.

  • Rutabaga on October 14, 2016

    My five-year-old proclaimed these were "the best cookies ever!" Of course, he is prone to hyperbole, but these were quite tasty. I neglected to leave the marshmallows out to sit overnight, but having come from an already opened package they were already ever so slightly stale. Some of them completely melted during the baking, but this was no loss, as they transformed into a crisp, golden fringe at the edge of the cookies. Be sure not to overbake to keep them moist and chocolatey.

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