Mint and S’mores are two items that are synonymous with summer. Why not combine the two to make a delicious fireside treat? And if you really love the flavor of mint, you can even further intensify the mint flavor by substituting the milk chocolate for for Mint Chocolate Bars.
- 1 Cup Butter, Unsalted, Room Temperature
- 1 Cup Light Brown Sugar
- 3⁄4 Cup Granulated White Sugar
- 2 Eggs, Beaten
- 2 TBS Mint Liqueur
- 1 tsp Mint Extract
- 3 Cups All Purpose Flour
- 3⁄4 tsp Baking Soda
- 1⁄2 tsp Salt
- 3 Cups Bittersweet Chocolate Chips
- 6 Milk Chocolate Bars Broken In Half
- 12 Marshmallows
- Preheat oven to 350 degrees.
- Whisk the flour, baking soda and salt in a large mixing bowl. Set aside.
- Using a stand or electric mixer, beat the butter in a large bowl until smooth. Beat in the brown sugar and white sugar. Slowly blend in the eggs, the Mint Liqueur and then the Mint Extract. Add the flour mixture and beat until just blended.
- Stir in the chocolate chips.
- Line 2 large rimmed baking sheets with parchment paper. Drop the dough by heaping tablespoonful’s onto the prepared baking sheet, spacing 2 inches apart. Bake in the preheated oven for approximately 10 minutes until the cookies puff slightly and crack on top but are soft to the touch.
- Remove the cookies from the baking sheet and place on a wire rack to cool.
To Assemble S'mores
- Place the marshmallow on a skewer and heat as desired over an open fire. Place the hot marshmallow on top of a Mint-Chocolate Chip Cookie. Top with a chocolate square and another cookie. Squeeze the cookies around the marshmallow and chocolate.
Chef Shannon Bard
Devoted wife and mother, Shannon Bard is an innovative chef/owner of two New England eateries --Mixteca in Durham, New Hampshire and Zapoteca in Portland, Maine. She has been honored with numerous awards, including “Best of New Hampshire” and “Top Of The Crop Best Farm To Table Restaurant" Finalist, Portland Harvest On The Harbor. She recently cooked at the James Beard House and made her national television debut on the new Food Network series “Beat Bobby Flay." Shannon’s new cookbook, The Gourmet Mexican Kitchen, will debut in 2015.