S’mores Cookies

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
16 cookies

Cookies are always comforting and always on trend. Chef Marc Murphy, of Landmarc and Ditch Plains in New York,  presented this recipe at a Cookies for Kids Cancer Bake Sale to benefit pediatric cancer research. His S’mores Cookies competed with treats made by a number of celebrated chefs from such restaurants as Gramercy Tavern, Locanda Verde and Momofuku Milk Bar. Grownups vied with the kids to sample all the baked goods for a worthy cause.

Ingredients

¾ cup butter
½ cup sugar
½ cup brown sugar
1 egg
2 tbsp. maple syrup
1 tsp. vanilla extract
1¼ cups flour
1 cup graham cracker crumbs
½ tsp. salt
½ tsp. baking soda
10 oz. semi-sweet chocolate chips
Mini marshmallows

Steps

1. Preheat oven to 350°F. Cream butter and sugars with electric mixer until fluffy.

2. In another bowl, combine egg, maple syrup and vanilla; add to creamed mixture and mix until combined. Add flour, crumbs, salt and baking soda; beat on low speed until combined. Fold in chocolate chips.

3. Scoop out dough into 2-oz. mounds and place on baking sheets. Bake about 4 min., or until cookies just start to brown.

4. Remove from oven and immediately place marshmallows on top. Return to oven and bake an additional 3 to 4 min. or until cookies are golden and set. 

Recipe by Chef Marc Murphy, Landmarc and Ditch Plains, New York

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources