Move your S’mores up a few notches with gold leaf and chocolate ganache…mmm! You’ll love these shiny little gold topped morsels.
Make every campfire a special affair with these gold topped s’mores cookies made with the usual graham cracker base and marshmallows. But you’ll sub some easy-to-make chocolate ganache for the candy bar. Make them even better tasting with Tollhouse Chocolate Chip Cookies baked in! What a mouthful of fun and delicious campfire goodies…without the need for carrying wood and stoking a smokey campfire.
Start by making a familiar chocolate chip cookie recipe. Roll the cookie dough balls and mount one on each graham cracker square. But wait! First dip the graham cracker squares in melted butter to give them a caramelized flavor while they bake with the cookies on top. The cookies will spread over the edges of the crackers as they bake.
After baking, add a few mini marshmallow on top and broil for just a few seconds to get a golden brown crust on those little white gooey treats.
Spread a little chocolate ganache on top. Dry. Then add the most beautiful garnish in the form of gold leaf. Just a little to give it a brilliant accent on top.
No, don’t cover up that golden treat on top with another graham cracker. Leave it just as is to allow the gold to shine through.
This recipe makes 36-42 Gold Leaf Choc Chip S’mores Cookies depending on how large you roll the cookie dough.
Preheat your oven to 350 a few minutes before you’re ready to bake.
Prep your baking pans:
Line the pan(s) with parchment paper to save time on cleanup.
Gather up the Ingredients:
2 ½ C Flour
1 t Baking soda
½ t Salt
2 t Cornstarch
½ C Butter
½ C Shortening , white
¾ C Sugar
¾ C Brown sugar
2 Eggs
2 t Vanilla extract
1 C Chocolate chips, semi-sweet
1 C Chocolate chunks, semi-sweet
Gather up the Graham Cracker Base:
36-42 Graham cracker squares
½ C Butter, melted
Gather your S’mores Marshmallows:
6 oz Mini Marshmallows
Gather up your Chocolate Ganache Ingredients:
1 C Chocolate chips, semi-sweet
1 C Heavy cream
Gather up your garnishes:
Gold leaf papers, just a few
Mix and bake the Gold Leaf S’mores Chocolate Chip Cookies:
-In an electric mixing bowl, beat the butter, shortening and sugars together until smooth and fluffy.
-Add the eggs one at a time to beat in until combined.
-Stir in the vanilla extract to combine.
-Sift in the flour, baking soda, salt and cornstarch until combined. Do not overmix. Be sure to scrape down the sides to get everything mixed in.
-Stir in the chocolate chips, chocolate chunks.
-Dip the graham cracker squares into the melted butter, both sides, and place each one on the parchment paper lined baking pans, about 2” apart.
-Scoop out 1-2 T rough cookie dough spheres and place on top of the dipped graham crackers. No need to roll them into perfect spheres. The graham crackers will crisp and caramelize while the cookies bake and spread over the edges of the crackers.
-Bake at 350F degrees for 8-12 minutes until light golden. I used to have to check and rotate the pans 180 degrees at the 8-minute mark since my oven bakes a little cooler on one end. -But with my new oven which bakes evenly, I no longer need to rotate the pans. But I still check on them before the maximum time to make sure they all don’t over bake. NOTE: I always, always, ALWAYS test bake a couple cookies before baking a full pan. Then make adjustments to the cookie dough or chill it. I hate to spoil a pan of cookies.
Assemble your Gold Leaf Chocolate Chip S’mores Cookies:
Add the mini marshmallows: -Place 4-5 mini marshmallows on top of each cookie, leaving all the cookies on the baking pan. Place under the broiler just long enough to create a light golden color. Watch them very closely – do not leave them! They will brown very quickly.
-Remove from oven when done and allow the cookies to cool on the pans for 10 minutes.
-Cool completely on a rack.
Dollop the Chocolate Ganache on top:
(Make your chocolate ganache as directed below.)
-With a teaspoon, drop a dollop of the chocolate ganache on top of each cookie.
-Allow to dry while on the baking pan.
Brush on the Gold Leaf:
-Unfold a small paper holding a little sheet of gold leaf.
-Using a pastry brush or any other food safe brush, lightly lift a part of the gold leaf sheet and deposit it on top of the dried chocolate ganache. Let it sit, with a wrinkle and some of it sticking up. It does not need to sit perfectly on top of the ganache. Let it stick freeform to the cookie. It might take a couple of practice cookies to get the look you like. Be patient.
Make your Chocolate Ganache:
-Place the chocolate chips in a heat proof bowl, large enough to eventually hold the heavy cream, too.
-Pour the heavy cream in a heat save bowl and bring to a light simmer in the microwave. -Don’t let it boil.
-Pour the hot heavy cream over the chocolate chips.
-Let sit for 5 minutes, uncovered, so the chips melt.
-Then stir until smooth and glossy.
-Let cool enough so the chocolate ganache can be spooned onto the cooled cookies in semi-solid dollops.
-If the ganache is too thin, add more chips. If it’s too thick, add a little more warm heavy cream.
Storage:
-Store in an airtight container at room temp for up to 5 days.
-To freeze, store in an airtight container for up to a month.
-If you want to make the cookie dough ahead, scoop the dough balls (without the extra chips and Oreos on top) and place on a parchment paper lined pan. Freeze, the cookie dough balls in an airtight container for up to a month. To thaw, place them in the refrigerator overnight or at room temp for a few minutes before baking them according to directions above.
These Gold Leaf Chocolate Chip S’mores Cookies are shiny little morsels of chocolate, graham crackers and marshmallows…moved up a notch with the chocolate ganache and gold leaf on top. What a fun way to celebrate a campfire with family and friends. Wherever you enjoy and share these delicious cookies, “Bake your very own Memories!”
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