Forgive me…this isn’t a real recipe, but rather an amazing and gluttonous discovery. Who doesn’t love s’mores? Who doesn’t love chocolate chip cookies? If you don’t, you should stop reading now because this post is all about these thin and crispy chocolate chip cookie s’mores! Some of them have traditional milk chocolate and some of them have Reese’s peanut butter cups because who needs bikinis anyways, right?
This post was inspired by summer in Long Island, New York. BC is from Long Island and we went back for a long weekend over the Fourth of July holiday weekend. We spent the weekend hanging out with our New York friends and family and had an amazing time; it was totally worth the dozens (not kidding) of mosquito bites I came home with.
BC’s parents always throw a completely over-the-top fantastic party for the Fourth and this year was no exception! There’s always yummy sangria and more food than you could ever imagine. These pictures truly do not do justice (especially because I couldn’t be bothered to take a clear picture, oops..blame the sangria!)
You might be asking how this relates to these s’mores. Well, Tate’s Bake Shop, the cookies I used in these treats, is based in Long Island (I wasn’t compensated in any way by Tate’s, I just LOVE their cookies). I’ve always adored their crispy, buttery, rich chocolate chip cookies and recently found them in our local supermarket in California. BC thought he hit the gold mine when we found out they make a gluten-free version, now!
To me, these cookies are perfect for s’mores because of their crispiness; that crunch is what makes them so unique. Getting crumbs everywhere is part of the fun! What’s your favorite un-traditional way to make s’mores? Do you love everything s’more-flavored like I do??
- 8 crispy chocolate chip cookies (I used Tate’s Gluten-Free)
- 2 milk chocolate bars and/or peanut butter cups
- 4 large marshmallows, roasted
- Place chocolate on the bottom of 1 cookie, a roasted marshmallow on top, and add another cookie.