I think I’ve kind of turned into a S’mores snob. I’m not sure if that’s something to brag about, but I’m totally going to own it. Here it goes. I’m going to say it…Biscoff cookies are soooooo much better than graham crackers. Especially when making s’mores. Uh oh, there goes my Nabisco endorsement.
Chewy and dense white chocolate chip cookies smothered in salted caramel sauce and topped with a toasted marshmallow. The ultimate holiday drink in cookie form! Warm up tonight with these Caramel White Hot Chocolate Cookies.
Just like one of my favorite Christmas songs, It’s definitely beginning to look a lot like Christmas. The Perry Como version of course. As soon as Target gets their Christmas goodies up in the back of the store, my insides squeal like a little girl. This time of year is absolutely perfect. Except for one thing. No snow here in Orlando. Bummer. No snow equals no toasty hot drinks made of dreams. Also known as hot chocolate. So…I did what any sugar fiend would do! I made hot chocolate into a cookie!
In all the excitement of my bright (and original for sure) idea, I googled hot chocolate cookies just to check. A bazillion different versions came up. Boo. This seems to happen a lot, but after reading a post over at Love From the Oven I said to myself, “To heck with originality! If it tastes good make it and share it!” But since I’m scared of the recipe blogging police, I shook things up a bit.
Golden S’mores madeleines baked with graham cracker cookie crumbs right in the batter then dipped in dark chocolate. Don’t forget the mini marshmallow. The ultimate camp fire treat, it’s my summer makeover for the classic French cookie.
Look away pastry connoisseurs. It’s about to get ridiculous. And yummy.
I know I shouldn’t mess with the madeleine. I mean, it’s pretty perfect in it’s classic form. Lightly sweet, spongy, and particularly comforting when it’s still warm from the oven. I’ve made a few changes before, like these madeleines. And most recently, these lovelies. I still stayed true to the genoise batter(folding sifted flour into your egg and sugar mixture, followed by cooled melted butter. Totally backwards!), because it’s what makes a true madeleine, right? So don’t fret Frenchies! I’ts still your lovely little cookie! Just extra delicious.