Warm yourself with fireside vibes and a dark chocolate s’mores cookie made with whole grain rye flour, fluff swirls, and a sprinkling of graham cracker crumbs. 

The Food: Whole Grain Dark Chocolate S’mores Cookies

These chocolate s’mores cookies pack all the goodness of fireside treats in one bite. Whether I’m making actual s’mores over a fire, or these chocolate s’mores cookies, I usually opt for Annie’s graham crackers, since they’re whole grain. If fluff seems like a surprising ingredient for me to be suggesting, you’re not wrong.

I used a homemade fluff made with natural sweeteners because I happened to be experimenting with this idea recently. In the interest of ease/time, you might try this marshmallow crème as a corn-syrup-free option. (Let me know if you do. I’m not affiliated, just curious.)

The Personal: The Solstice, Firesides & Synchronicity

“I love s’mores,” he hinted. “I love cookies,” he hinted. So I went to the kitchen to heed the hints. I heated the oven, whisked, poured, whirled, and then swirled homemade fluff into a chocolate dough. I crushed graham crackers and sprinkled them over the swirls.

I watched as the warm oven solidified the textures into a magical campfire cookie. I tried to savor the moment – the warm kitchen, the chocolatey smell, the way he smiled after the first taste test.

This year has been full of surprises and shifts, to say the LEAST! In the midst of so much upheaval, I am overwhelmingly grateful to have found surer footings and grounding connections. Most unexpectedly, I found an anchor in new love. As the calendar edged closer to his departure date – four months working/learning in a sunnier place – I made these chocolate s’mores cookies for him.

Then, we (and the cookies) journeyed south, over and around winding mountain roads to Thomas, WV, a favorite place of mine and a wintry point of departure for him. Serendipitously, we were invited to a small Winter Solstice gathering. Our hosts invited us to “kill our darlings.”

We wrote snow-covered notes of what we wanted to leave behind, then cast them into the fire. We lit luminaries in the snow to brighten the darkest night. We sled down a hill and felt the joy of childhood. We connected through conversation.

As one attendee left the Solstice gathering, she mused, “All my clothes will smell like the fire, so in a way, the celebration will continue, and I’ll think of you all again.”

Solstice coffee, chocolate s’mores cookies to celebrate past fireside adventures, a gathering in a mountain town, a solstice celebration, the lingering smell of firewood smoke … it all felt so synchronistic as if the cookie photo I had taken had come to life. In spite of the cold and darkness, there was so much warmth and brightness. I felt myself shedding some of the heaviness I had been carrying.

Much like the mountain drive home, life is winding, and often so heavy. My wish for you (and for me) is to find more light with each passing day.

PS: If you’re local to Pittsburgh and in need of a last-minute gift, this Commonplace Coffee is great for the coffee snob in your life. I am not sponsored in any way, just trying to stay as cozy and highly caffeinated as possible. 😉

The Fluff / Julep’s Corner:

Julep was wondering if she could possibly have all the sticks from my winter foraging bag. She was also hoping there were treats in there.

You Might Also Like: Everything Cookies

Do you prefer oatmeal cookies? Chocolate chip cookies? Peanut butter? Why choose?! I created this Gluten-Free Everything Cookie, so I could have the best of the classic cookie worlds. You can find this recipe (and so much more!) in my book, The Gluten-Free Grains Cookbook.

Print

Dark Chocolate S'mores Cookies (Whole Grain)

Course: Dessert

Cuisine: American

Yield: 16 cookies

Author: Quelcy Kogel

Ingredients

• 1/2 cup unsalted butter at room temperature
• 1/3 cup brown sugar
• 1/3 cup coconut sugar
• 1 egg at room temperature
• 1 teaspoon vanilla
• 1 1/3 cups dark rye flour
• 1/2 teaspoon espresso powder
• 1/3 cup raw cacao
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• ¼ - ½ cup marshmallow fluff, divided
• 1-2 graham crackers, crushed

Directions

• Preheat your oven to 350°F. Line a baking sheet with Silpat or parchment paper and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugars together until the mixture becomes light and airy, about 2 minutes. Scrape down the bowl and add the egg and vanilla, beating until well combined.
• In another bowl, sift together the flour, cacao powder, espresso powder, baking soda, and salt.
• Next, add the dry ingredients into the butter mixture, stirring until just combined.
• Gently fold in the chocolate chips, being careful not to over mix the dough.
• Spoon about 1/4 cup of the fluff into the batter and fold once or twice. Your fluff will get marbled and incorporate into the dough when you scoop the cookies out, so you want to make sure not to over mix.
• Use a large cookie scoop to portion out ~1-inch cookie-dough spheres on the prepared cookie sheet about 2 inches apart. Try to scoop the dough so as to evenly distribute the fluff. As you portion the dough, you can spoon and swirl more marshmallow fluff over the cookie to make sure each cookie has a good amount of fluff without over incorporating.
• Bake for 5 minutes, then remove from the oven and sprinkle with graham cracker crumbs to taste. Return to the oven, and bake for 5-6 minutes, until the edges are firm but the center is still soft.
• Let cool on a rack for 10 minutes before serving, then enjoy.

Notes

For the Fluff: I used a homemade fluff, but Toonie Moonie makes this product has a straightforward list of ingredients that almost justifies eating a PB & Fluff sandwich. 

For the Flour: My go-to is the whole grain, organic dark rye flour from Bob's Red Mill. 

For the Graham Crackers: I recommend Annie's Organic Grahams

Recipe adapted from Broma Bakery.