I was looking for a really easy cookie recipe a few weeks ago that I could make without having to put in a lot of effort. I didn’t really feel like making a mess and measuring out a bunch of ingredients. Some days I’m just not about the cooking. I imagine most folks, even professional chefs and bakers, have a day or two when they want to slow down and enjoy life a little differently. I began flipping through some different cookbooks, looking for an easy recipe and came across this one for s’mores cookies in the Pillsbury Best-Loved Holiday cookbook. While I’m sure people could be more complicated and use their homemade cookie recipe, in this instance, I went for full-on ease. I bought the packaged chocolate chip cookie dough and put the cookies together. They look complicated, but were easy to assemble and easy to eat afterwards!
1 roll refrigerated chocolate chip cookies
18 large marshmallows
Chocolate candy wafers
Heat oven to 350°F. Shape cookie dough into 36 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart. Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows. Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.