These Levain Bakery-Style S’mores Cookies are made in the style of the famed NYC bakery but done up with an original s’mores flavor that’s perfect for summertime! You’ll love the combination of gooey marshmallows, melty chocolate chips and crushed graham crackers!

You don’t have to have traveled to Manhattan and eaten at the famed Levain Bakery to have probably heard of or seen the monster cookies they put out daily. Lines are usually wrapped around the block to score one of their four flavors, but nothing beats a warm cookie and then walking through Central Park! However, save the airfare money and make them at home! I have recipes for Levain’s Chocolate Chip Walnut, Chocolate Chocolate Chip, Chocolate Peanut Butter Chip, and Oatmeal Raisin PLUS three Levain-Inspired Cookies I created: Funfetti Cake Batter, Red Velvet, and Ultimate Peanut Butter. These S’mores Cookies are another one I have dreamed up that Levain doesn’t carry, but that are done in the signature Levain “style” we all love (or that you’ll come to love if this is your first foray with them!)

Levain Bakery is known for their huge 6-ounce-apiece cookies in four signature flavors with craggly exteriors and gooey, underbaked centers. You can get them shipped to you for a pricey fee, and apparently now they have frozen versions which I hear are less than stellar for some reason. Or just try my versions!

There are a few key components to making these cookies successful, and those components are:

• Cornstarch: Cornstarch is my number one favorite secret cookie ingredient for a light and tender cookie texture. Time after time, it yields soft cookies!
• Cake Flour: Cake flour is Levain’s secret weapon for creating large cookies with a surprisingly tender crumb. If all all-purpose flour were to be used in cookies this size and density, they would taste scone-like and too dense. The addition of cake flour lightens things up a bit.
• Extra mix-ins: There are a LOT of mix-ins in these recipes because not only do the mix-ins impart flavor, but they help maintain the structure and integrity of the cookie shape and helps discourage too much spreading.
• Brief chill-time: These cookies need to chill about 30 minutes in the fridge for optimal results. We’ll only bake one sheet of cookies at a time, so while that sheet bakes, keep the remaining cookie dough refrigerated. This keeps the dough cool enough to discourage too much spreading.

And for perfect bakery-style results, follow these tips:

• Shape: I like to shape my cookies very rough and loose. We’re so used to tight, smooth and compacted balls of cookie dough using cookie dough scoops, but these are going to be rougher, with a craggy exterior and a looser pack which gives them that texture. For accuracy, I recommend a digital cooking scale for measuring out exactly 6 ounces of dough.
• Size: These cookies are monstrous, so I recommend only baking 4 cookies on one baking sheet at a time, staggering them on the baking sheet so they’re about 3 or more inches apart from one another. This helps so that when they bake and inevitably spread a little, they won’t form into one giant cookie and it helps keep baking consistent.
• Do not over-bake!: These cookies will have a drier, duller exterior finish with a gooey, underbaked center and the key to achieving this is to not over-bake! Everyone’s oven varies in heat levels and baking times, but this should take anywhere from 8-12 minutes. Mine took around 11 minutes for these particular cookies. Remember, we’re only going to bake one baking sheet at a time for utmost accuracy and consistency. And also keep in mind that once removed from the oven, the cookies will continue to finish cooking as they set and cool. If you’re unsure, a good tip is to bake off one cookie in the center of a cookie sheet and experiment with timing that way.
• One at a time: We’re only baking one sheet at a time in the center rack of the oven.

Gooey, thick, chewy and packed with yummy s’mores goodness, you’re going to love these S’mores Cookies!

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Levain Bakery-Style S'mores Cookies

These Levain Bakery-Style S'mores Cookies are incredible! Reminiscent of the cookies made at the famed NYC bakery, they are supremely thick and gooey with underbaked centers and a fun s'mores flavor!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 35 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 9 cookies

Equipment

• Digital kitchen scale, for accuracy

Ingredients

• 1 cup COLD unsalted butter, cut into cubes
• 1 cup light brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cake flour
• 1/2 cup graham cracker crumbs
• 1¼ cups all-purpose flour
• 2 cups semi-sweet OR milk chocolate chips
• 1 cup miniature marshmallows
• 1 cup roughly chopped graham crackers

Instructions

• Preheat oven to 410° degrees F. Line 1 baking sheet with parchment paper or a silicone liner and set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds, then increase speed to high power and beat for a final 30 seconds or until creamy and smooth. Add in the eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt, graham cracker crumbs, cake flour and all-purpose flour and mix on low speed until a soft dough comes together. Lastly, gently stir in the chocolate chips, miniature marshmallows and graham cracker pieces. Cover and refrigerate dough for 30 minutes to chill. This is mandatory.
• Using a digital cooking scale for accuracy, measure out a 6 ounce portion of cookie dough and form it into a tall, roughly shaped ball - not a compact, tightly rolled one like we're used to. Stagger 4 cookie dough balls 3" apart on the baking sheet - no more than 4 dough balls per baking sheet. We're only baking one sheet at a time, so refrigerate any remaining dough.
• Bake the cookies in the center rack of the oven for 8-12 minutes or until the cookies appear set and look dry and dull on the outside. You can always bake off one cookie to test to gauge how long your oven will take as everyone's ovens differ in time and temperature. Your cookies should be slightly gooey and underbaked in the center. Remember, do NOT over-bake! The cookies will continue to set up some as they cool. Cool the cookies on the baking sheets to set, at LEAST 30 minutes before serving as cookies are quite delicate while hot.

Notes

Because we're working with marshmallows, some melting is going to happen when the marshmallows seep out of the cookie dough and melt on the pan. Chilling the dough helps chill the marshmallows too, which slows down their melting process some. 

My fave part about these cookies? The gooey, slightly melted/caramelized marshmallow parts *drools*. SO GOOD.

Have a super sweet weekend!

xo, Hayley

The post Levain Bakery-Style S’mores Cookies first appeared on The Domestic Rebel.

If you’re looking for a delicious summertime treat, these S’mores Dipped Strawberries are IT! Juicy, fresh strawberries dunked in gooey marshmallow cream, rich dark chocolate and buttery graham cracker crumbs.

Say hello to your new fave summery treat!

When I think of summertime, a few quintessential things come to my mind: pool time, BBQs, s’mores. That’s my very compressed and optimistic view of summer, leaving out the swear words, my empty threats about leaving Sacramento because it’s over 100 degrees F, complaints about the heat, and my unusually high consumption of pina coladas. But I digress.

To me, nothing is as summery as s’mores. They’re a classic summertime treat and for good reason: they’re easy to make, portable, and hits the spot every single time. Whether you prefer your s’mores done up on a cozy campfire while camping in the woods or done up in the comfort of the AC with a blissful lack of mosquitos (hi, me), I think we can all agree this flavor combo can’t be beat!

So I dreamed up a fun way to enjoy s’mores: with fresh strawbs. And boy, are these babies delicious!

The Strawberries

For this recipe, you want to choose fresh, ripe, large strawberries that you’ve washed and patted dry. You can either hull them or keep the stems on. I found keeping them whole with the stems on made it easier to dip and looked prettier, but it’s your own preference. Smaller berries will work too, but I like the larger ones best for this. Frozen berries will not work as they are generally too weepy with moisture.

The Coatings

There are three coatings for these S’mores Dipped Strawberries. First up is the marshmallow coating, aka, my fave part of a s’mores! For this we’re using miniature marshmallows that we just blitz in the microwave to melt. They’ll get nice and gooey and we’ll quickly dunk the berries into the marshmallow goo and place them on a lined and greased baking sheet. After a brief stint in the refrigerator to set the marshmallow layer, we’ll then move onto the chocolate layer.

The chocolate layer consists of some dark chocolate candy melting wafers that we’ll melt up until they’re perfectly smooth. We’ll dip the strawberries into the chocolate and allow any excess to drip off. Then, before the chocolate sets, we’ll sprinkle the still wet chocolate layer with some buttery graham cracker crumbs to really drive home the s’mores flavor.

Juicy, fresh, sweet and gooey – you’re going to go nuts for these S’mores Dipped Strawberries!

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S'mores Dipped Strawberries

These S'mores Dipped Strawberries are delicious and such a fun twist on a summertime favorite! Juicy, ripe, fresh strawberries are dipped in layers of s'mores flavors for the ultimate treat!

Course Candy, Dessert, No Bake Desserts, No-Bake Treats

Cuisine American, Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 8-10 large fresh strawberries, washed and patted dry
• 3 cups miniature marshmallows
• 1½ cups dark chocolate melting wafers such as Ghirardelli brand
• 1/2 cup graham cracker crumbs

Instructions

• Line a rimmed baking sheet with parchment paper. Grease the parchment paper with cooking spray; set aside.
• Add the miniature marshmallows to a medium microwaveable bowl. Microwave on HIGH power for 30 seconds. Marshmallows will look puffy. Stir until melted and gooey. Working very quickly, dip each strawberry about 3/4 of the way into the marshmallow goo mixture. The key is to work fast as the marshmallow goo mixture sets fast! If needed, microwave the marshmallow mixture for another 5 seconds to reheat. Once strawberries have been dipped in the marshmallow mixture, refrigerate for about 10 minutes to set.
• After the marshmallow layer has set, melt the chocolate candy coating according to package directions, or until smooth. Dip each strawberry about 2/3 of the way into the dark chocolate and allow any excess to drip off. Return to the baking sheet and immediately sprinkle with a generous amount of graham cracker crumbs. Allow chocolate to harden on the strawberries before serving. Serve immediately.

Notes

You can definitely make this in larger batches, but I would recommend making the melted marshmallows in smaller batches due to the fact that it hardens so fast. 

You’re going to love these fabulously juicy and sweet strawberries!

Have a super sweet day!

xo, Hayley

The post S’mores Dipped Strawberries first appeared on The Domestic Rebel.

These S’mores Cookie Bars are irresistible soft and chewy cookie bars filled with gooey marshmallows, melty puddles of chocolate and buttery graham cracker crumbs in every bite! You’re going to love these easy bars!

We’re halfway through summer and I figured it was high time for another s’mores recipe. You guys are going to flip for these ultra tasty cookie bars, trust me!

In the summer, a few things happen to me. One is I get increasingly bitchier just because it gets to be a thousand degrees out and I can barely function. Two is I get very impatient (see number one) because I can’t think straight. I’m telling you, I instantly go into bitchy complaining mode from June-August because I just cannot handle these insane temps. It was 106 yesterday and I felt like my head was going to evaporate.

Three is I get lazy. Even though my apartment’s pool glistens and sparkles as I walk by, I have no energy to get a suit on, slather up with sunscreen and trek down to the pool. And don’t even think about cooking! I pretty much exclusively eat smoothie bowls nowadays because the idea of turning on the oven or assembling some extensive dish is too much to bear!

Although these S’mores Cookie Bars do require an oven, they are super simple to make and they make a big ol’ pan of delicious s’mores goodness. No need for a campfire because let’s face it – I’m already living inside of what feels like a giant furnace. These bars require minimal prep but yields maximum flavor and they taste just like summer with gooey marshmallows, melty swirls of milk chocolate, and buttery graham crackers. Super yummy!

Now who is ready to enjoy these amazing S’mores Cookie Bars!?

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S'mores Cookie Bars

These S'mores Cookie Bars are insanely delicious and taste just like summer! Soft and chewy bars stuffed with gooey marshmallows, melty pools of milk chocolate and buttery graham cracker crumbs!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 15

Ingredients

• 12 Tablespoons (1 & 1/2 sticks) unsalted butter softened to room temperature
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tablespoon vanilla extract
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/4 tsp salt
• 1½ cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 2 cups miniature marshmallows divided
• 1 cup milk chocolate chips
• 4 fun size Hershey bars broken up

Instructions

• Preheat oven to 350° degrees F. Line a 13x9 light metal baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. I recommend using foil or parchment due to the melted marshmallows making a mess!
• In the bowl of a stand mixer, cream together the butter and both sugars with the paddle attachment until light and fluffy, about 1 minute. Add in the egg, beating well, followed by the egg yolk and vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt, flour, and graham cracker crumbs and mix until incorporated. Stir in 1 & 1/2 cups of the marshmallows and all of the chocolate chips until combined.
• Press the dough evenly into the prepared pan. Scatter the little Hershey bar pieces over the surface of the bars. Bake for 20 minutes, then remove from the oven but keep oven on. Sprinkle the bars with the remaining 1/2 cup miniature marshmallows and return to the oven to bake for another 5-10 minutes or until bars are light golden brown, appear set, and marshmallows are slightly toasted. Cool the bars completely before cutting into squares.

Notes

For this recipe, I recommend using Guittard or Ghirardelli milk chocolate chips.

You guys are going to LOVE these irresistible s’mores bars!

Have a super sweet day!

xo, Hayley

The post S’mores Cookie Bars first appeared on The Domestic Rebel.

So I got a part-time job recently and I love it!

It’s at my friend’s clothing resale store and I love it for many reasons, one of which is because it forces me to actually wear all my cute clothes instead of looking like a creature from the black lagoon.

But there’s one downfall: I also need to do my hair, which is my weakness (not good weakness… very, very bad weakness).

I somehow managed to skirt by 27 years of my life unable to do hair like 99% of the rest of the female population. I can’t braid. I can’t do a bun. I can’t curl my hair. I only recently purchased a hair brush. My hairstyle is best described as “yep, that’s hair.”

But I can’t look like pig-pen in a cute outfit, so lately I’ve been teaching myself hair tutorials on YouTube. I feel like I’m 10 years old looking up makeup tutorials, but whatever will get me to stop looking like a monster and more like a pinup, I’m all about it.

One thing I’m not completely inept at is making cookies, which is a skill I still miraculously possess after neglecting my blog for a million years (sorry again). And since it’s summer and everyone camps during the summer (for an unknown reason), I decided to do a s’mores-y cookie and boy did I deliver.

These Toasted S’mores Chocolate Chip Cookies are TO-DIE FOR, you guys. SO GOOD.

The base of the cookies is my Ultimate Chocolate Chip Cookie but with a few tweaks to make these super s’mores-y. First up: replacing the semi-sweet and dark chocolate chips with milk chocolate, a classic s’mores component. I also added some crushed graham cracker crumbs and miniature cereal marshmallows into the dough for that authentic flavor.

NOTE: I highly recommend using only dehydrated cereal marshmallows for the cookie dough. Why? Because regular mini marshmallows will cause your cookies to be a flat, goopy, sticky mess IF they don’t completely disappear in the high heat of your oven. Marshmallows are notoriously tricky little buggers and tend to evaporate in high heat. Thus, the miniature dehydrated cereal marshmallows – which you can find at almost all grocery stores in the baking OR the hot cocoa aisle – are key. At the store, they’re called “Kraft Marshmallow Bits” in a little cylinder can.

After you make the dough, you’ll chill it for 2 hours, up to overnight, which is mandatory to keep the dough from spreading. Roll them into balls and bake – but stop short of your baking time to add a few accouterments to your cookies for a finishing touch and to drive home that s’mores flavor.

A few minutes before the cookies are finished baking, remove them from the oven and stick in a few mini marshmallows and milk chocolate chips and sprinkle with a little touch of crushed graham crackers. Then pop them back in the oven to soften the marshmallows and melt the chocolate into tiny puddles of heaven. You can then use a kitchen torch or the broiler to brown the marshmallows a little bit for that unmistakable toasted flavor we all love. Or, you can ditch your broken kitchen torch and use a long-neck Bic lighter like I did

Guys – I cannot stress this enough. These cookies are FIREEEEEE. You must try them!

Or get super meta and make a s’mores OUT OF these s’mores cookies. MIND = BLOWN.

*adapted from my Ultimate Chocolate Chip Cookies

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Toasted S'mores Chocolate Chip Cookies

These Toasted S'mores Chocolate Chip Cookies are so flavorful, easy, and taste just like a gooey, toasty s'more! A must-make!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 2 hours hours 22 minutes minutes

Servings 24 -28

Author Hayley Parker, The Domestic Rebel

Ingredients

• 3/4 cup unsalted butter softened
• 1 cup dark brown sugar may substitute light
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 3 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 2 cups all-purpose flour
• 1/2 cup plus 1/3 cup ground graham cracker crumbs divided
• 1 cup plus 1/2 cup milk chocolate chips divided
• 1 cup miniature dehydrated cereal marshmallows also known as marshmallow bits
• 1 cup miniature marshmallows cut in half

Instructions

• In the bowl of a stand mixer, cream together the butter, dark brown sugar, and granulated sugar until creamy and smooth, 2 minutes. Add in the egg, followed by the egg yolk, and the vanilla, mixing well after each addition. Lastly, add in the salt, baking soda, cornstarch, flour, and 1/2 cup of ground graham cracker crumbs and mix until combined. Stir in 1 cup of the chocolate chips and 1 cup of the miniature dehydrated marshmallows and mix until incorporated. Cover and refrigerate for 2 hours, up to 24 hours; this is mandatory!
• Preheat oven to 350 degrees F. While oven preheats, allow cookie dough to soften for about 5-10 minutes. Line 2 baking sheets with parchment paper or silicone liners. Using a cookie dough scoop, scoop out Tablespoonfuls of cookie dough and place 2" apart on the prepared baking sheets.
• Bake for 5 minutes, then rotate pans. Bake for another 4 minutes. Remove from oven but keep oven on. Place halved mini marshmallows and chocolate chips into cookies. Return to the oven and bake for an additional 2-3 minutes or until the marshmallows are toasty and puffy and cookies are set. Remove from oven and sprinkle the tops with a little pinch of graham cracker crumbs. Cool COMPLETELY on the baking sheets before removing to a wire rack or storing cookies.
• Can be stored covered at room temperature for up to 5 days.

You are seriously going to flip for these toasty, soft and chewy cookies!

Have a super sweet weekend!

xo, Hayley

The post Toasted S’mores Chocolate Chip Cookies first appeared on The Domestic Rebel.

First it started with magazines. I’d ask (and still ask) for subscriptions for Christmas and my birthday. Magazines are one thing I couldn’t live without – I love getting them in the mail, eagerly anticipating reading every article and checking out every advertisement. I even save some of my magazines – my beloved Cosmos and Real Simples. Those are the creme de la creme in my magazine-obsessed eyes.

Then there’s the makeup subscription services: Birchbox and Ipsy. I’m OBSESSED. Every month I basically hound my postman for my Ipsy and Birchbox packages, anxiously awaiting my beauty products. He probably thinks I’m an escaped mental patient, desperate for makeup.

And then there’s Stitch Fix. I adore it so. Each month (or however you set it to come) I get a package of five hand-picked items just for me. I’m always so excited to see what’s in the box that I stalk the package with their USPS tracking info. Again, my postman must think I’m some special brand of psychotic, always peeking out my windows in hopes of seeing his truck pull up in front of my house. One of these days, he won’t come and instead some kind of mental institution van will show up instead, I just know it.

And honestly? As long as they bring my fix and let me try everything on first, I’ll be okay with going wherever they need me to.

So yeah – fixes, glam bags, boxes, magazines… color me obsessed, but each month is like Christmas throughout the month. And fake Christmas month reminds me of winter, which is desperately needed in the midst of all this wretched heat we’re getting. Seriously, we’re turning on the AC at like 8 in the morning, it’s been so bad. So I’m on a desperate hunt to eat things that are chilled, and this No Bake S’mores Lush Dessert is the perfect solution to life’s problems.

…including waiting for my next mail surprise.

*adapted from Crazy for Crust’s recipe

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No-Bake S'mores Lush Dessert

This easy, no-bake S'mores Lush Dessert is so dang delicious! You'll love how simple it is to prepare and how fabulous it tastes!

Course No Bake Desserts, No-Bake Treats

Cuisine American, Dessert

Prep Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 9

Author Hayley Parker, The Domestic Rebel

Ingredients

• 36 S'mores Oreos or Golden Oreos with Chocolate divided
• 4 Tbsp butter melted
• 1 (3.4 oz) box chocolate instant pudding mix
• 1 cup milk
• 1/2 pkg JET-PUFFED Marshmallow Creme
• 4 cups Cool Whip about two 8-oz pkgs, divided
• About 1/2 cup JET-PUFFED Mallow Bits

Instructions

• Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
• Wipe out the bowl and add in the pudding mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
• Meanwhile, fold together the remaining Cool Whip and marshmallow creme until combined. Spread over the chocolate pudding mixture in the pan. Set aside.
• Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the marshmallow bits. Cover and refrigerate for at least 8 hours before cutting into slices to serve.

Creamy, dreamy, crunchy, and s’moresy. What’s not to love?!

Have a super sweet day!!

xo, Hayley

This post contains some affiliate links. I get small credits/points if you sign up with the links. I appreciate it! Thanks!

The post No-Bake S’mores Lush Dessert first appeared on The Domestic Rebel.

But I have to say, a good portion of the night I was scared.

Scared… of mountain lions.

You see, Carmel is a beach town nestled among a pretty countryside. And within every pretty countryside there’s a ferocious beast sniffing me out to eat me alive, and that ferocious beast is a mountain lion. AKA, my worst fear ever.

Well. Besides being burglarized and heights. And monkeys. And sandals.

At nighttime, we kept the doors open to let a breeze in, and of course it’s pitch black outside with no light except for the one illuminating the room we were in. And the ranch we stayed at had huge windows everywhere, just begging to be squinted through into the midnight-black courtyard where I could only assume a family of hungry, rabid mountain lions waited.

And so amidst conversation with the girls and sipping on cocktails, I continued to glance out the windows in prayer that no critters – beastly or otherwise – would emerge from the darkness and kill us all. It didn’t help that I was sitting right next to the open doors and thus would be first pick among rabid monsters.

Naturally.

So in conclusion, next time, I’m bringing a Xanax. And I’ll also suggest having a retreat in a bustling city. I much prefer traffic noise over the eerie silence of a mountain lion’s playground if you know what I mean.

I also prefer the ooey gooey goodness of these S’mores Cookie Bars which are out of control amazing. Gooey and rich, they’re packed with a huge, thick layer of marshmallow creme and creamy chocolate and sandwiched between two big ol’ layers of soft and chewy chocolate chip cookies. They’re the perfect treat!

You could say I went a little beastly on them.

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Gooey S'mores Cookie Bars

These gooey cookie bars taste just like s'mores!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 9 -16

Author Hayley Parker, The Domestic Rebel

Ingredients

• 2 pkgs (24 count each) refrigerated chocolate chip cookie dough
• 1 (7 oz) jar JET-PUFFED Marshmallow Creme
• 1 (14 oz) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
• Press one of the packages of cookie dough into the bottom of the pan in an even layer. Top with the chocolate chips; set aside. In a medium bowl, combine the marshmallow creme and the condensed milk, stir to blend together. Pour over the chocolate chips. Carefully and evenly top with the remaining package of cookie dough. It's okay if some of the marshmallow peeks out through the cracks.
• Bake for approx. 25 minutes or until the top is golden brown and the center appears set. Cool completely, then refrigerate for at least an hour to help set up, preferably overnight. Allow bars to come to room temperature slightly before cutting into squares.

Supremely gooey, packed with sticky marshmallow creme… these cookie bars are a forced to be reckoned with! You’ll love how thick and chewy they are, with pockets of rich chocolate in every bite! And they’re the perfect way to end S’mores Week.

I hope you’ve enjoyed S’mores Week.. I know I have!!

Have a super sweet day!

xo, Hayley

The post Gooey S’mores Cookie Bars first appeared on The Domestic Rebel.

Like impossibly tired.

Like dosing off at my computer tired.

Normally, I’m not this tired, and I figure it has something to do with my medications, but damn. I am one sleepy girl.

A couple of days ago, I took the day off since I was so exhausted. I figured I’d expend some brain cells and watch a couple of old episodes of Keeping Up With The Kardashians – I was feeling stupid that day, anyway, and needed something to kind of ease my mind. (On a side note: I don’t know how, why, or when Kardashians became ‘easing’ to my mind but whatever).

And in the middle of a really intense fight between Kourtney and Scott (what else is new?), I totally passed out. Like, remote in hand, mouth to the floor, passed out. Maybe I’m becoming a narcoleptic. Maybe Kourtney’s delightfully monotone voice lulled me into my dreamless sleep at 12pm on a Thursday. Either way, I woke up a little later to Kourtney and Scott having fixed their issues (for now) and Kim about to give birth.

Okay, so I hadn’t missed much, but still. I was shocked I even fell asleep.

And it isn’t like I’m not getting quality sleep at nighttime. I get roughly 10 hours a night every night, and it’s restful sleep. But I’m also craving bedtime every night around 5pm and wishing it were later so it would be socially acceptable to crawl into my bed and pass out.

Is that weird? Am I becoming old?

Is this what it’s like when you die?

Or am I finally, after years of never possessing it, finally getting the napping trait? Because I could be on my deathbed ill and craving sleep, and my body would nope out of every nap I’d tried to have. Maybe now, in my rickity old age of 24, I’m finally seeing the napping side of things.

If so, I sense a lot of sleeping in my future. And I’m kind of okay with that.

Whatever it may be, at least I was lucid enough to make this S’mores Tart, and thank goodness for that. This thing is insanely delicious and totally chocolaty. It couldn’t be easier to make, either. Just bake a simple graham cracker crust, fill with the luscious chocolate mixture, and top with miniature marshmallow bits. On a side note, I totally wanted to buy a kitchen torch to torch the living daylights outta some mini marshmallows on top, but the torches were like $50 and I was so not having that, so mini marshmallow bits it was.

If you think you can survive without singing your eyebrows off, use a kitchen torch to blister some miniature marshmallows for that full toasty-s’mores effect. Otherwise, mallow bits it is. Either way, you’ve got something delicious about to be on your hands. And face.

Now that’s what I call sweet dreams.

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S'mores Tart

This delectable S'mores Tart couldn't be simpler to whip together and tastes so rich and sinfully delicious!

Course Dessert, Pie

Cuisine American, Dessert

Prep Time 1 hour hour 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1½ cups graham cracker crumbs
• 1/4 cup white sugar
• 6 Tbsp melted butter
• 1 pkg bittersweet chocolate chips like by Ghirardelli
• 1 (14 oz) can sweetened condensed milk
• About 2/3 cup Kraft JET-PUFFED Marshmallow Bits

Instructions

• Grease a 9" tart pan lightly with cooking spray and set aside. Meanwhile, preheat oven to 375 degrees F.
• In a large bowl, combine the graham crumbs, white sugar and butter with a spatula until moistened and blended. Press the mixture evenly along the bottom and up the sides of the tart pan to form the crust. Bake for approx. 7 minutes on top of a baking sheet to help with easy removal, careful not to lift from the bottom of the tart pan. Cool completely.
• In a large saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat, stirring constantly until smooth and melted. Immediately pour into the tart shell and very gently spread out into an even layer. Immediately top with the marshmallow bits and gently press to adhere. Allow the tart to set for about 1 hour before cutting into wedges to serve.

Rich, creamy, chocolaty and absolutely delicious – I’m not describing myself, people. This tart is out of control and totally amazing. The marshmallow bits are sweet and add a nice crunch to the creamy chocolate tart. I served this up alongside vanilla bean ice cream for a truly outrageously scrumptious experience. I suggest you do the same!

Have a super sweet day!!

xo, Hayley

The post S’mores Tart first appeared on The Domestic Rebel.

You’d think someone who enjoys organization would like packing, but I really loathe it.

First of all, there’s the serious fear-of-missing-something. I’m always petrified that I’m leaving something vital behind, like pills or mascara, and then there’s the whole debacle about what to wear.

Foooor instance, I hate thinking that I’m packing the ‘wrong’ thing, ya know? Like, what if everyone else is wearing jeans and I’m the only one on a blustery day in a dress? Or what if it’s cold at night and we’re forced to eat outside for some reason? I don’t want to accidentally cut myself while shivering.

So as a result, my packing turns into severe overpacking because I’m so bizarrely worried I’ll pack the wrong thing or won’t have enough options. I need ALL the options because I may think Tuesday is a shorts-day, but who knows. Maybe it’s a striped maxi dress day after all. You just never know these things. I’m no fortune teller.

And as a result of that, I take like, eleventy thousand years to pack and thus procrastinate as much as possible. Ain’t nobody got time for pressure packing.

I do, however, have plenty of time for cinnamon rolls, mainly because this recipe is created start-to-finish in just 60 minutes. That’s practically no time at all for homemade, fluffy, soft cinnamon rolls that taste like gooey s’mores. And boy, are these s’mores-y! My family and I could not keep our hands off of them – they’re so soft and plush and we loved the chocolaty, cinnamon-y graham cracker filling that takes these over the top. And don’t even get me started on the marshmallow creme glaze…

Actually. *Do* get me started. I feel like reminiscing… and continuing my packing procrastination.

*adapted from my One-Hour Cinnamon Rolls recipe

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S'mores Cinnamon Rolls

These plush and fluffy S'mores Cinnamon Rolls are positively irresistible!

Course Bread, Breakfast

Cuisine American, Dessert

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1/4 cup butter
• 1 cup milk I used 1%
• 1 pkt yeast (2¼ teaspoons' worth)
• 1/4 cup sugar
• Pinch salt
• 3½ cups all-purpose flour
• 1 egg
• FOR FILLING:
• 1/2 cup Hershey's Chocolate Spread or Nutella
• 1/3 cup brown sugar
• 1/2 cup graham cracker crumbs
• 2 tsp ground cinnamon
• FOR GLAZE & TOPPING:
• 1 (7 oz) jar JET-PUFFED Marshmallow Creme
• JET-PUFFED Marshmallow Bits
• Miniature chocolate chips

Instructions

• Preheat oven to 350 degrees F. In a microwave-safe bowl, combine the butter and the milk. Heat on HIGH for one minute, then remove and stir. Continue microwaving in 20 second intervals, stirring after each, until butter has melted and milk is warm to the touch but not hot. Meanwhile, in a separate bowl, whisk together 3 cups of the flour, the sugar and the salt until combined.
• In the bowl of a stand mixer, combine the yeast and the milk mixture and whisk together by hand. Add the flour mixture and egg all at once, and using the paddle attachment, beat on medium-low speed until combined. The dough will likely stick to the sides of the bowl, so sprinkle in the remaining ½ cup of flour to help the dough come together in a ball. Once the dough has pulled away from the sides and forms a ball, continue to beat the dough for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp cloth for 10 minutes to rest.
• While the dough rests, prepare your filling: in a medium bowl, combine the brown sugar, graham cracker crumbs and cinnamon and set aside.
• Turn the dough out onto the floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 14x9 inches in size. I did NOT measure my dough out; I only rolled it out and it turned out fine. Honestly, just roll into a decently-sized rectangular shape to your desired thickness. Spread the Hershey's Spread over the surface of the dough and evenly spread on the filling mixture.
• Beginning at the longest edge furthest from you, begin rolling up the dough as tightly as possible. Pinch the final seam gently to help seal it up. Using a sharp knife, cut both ends of the dough (the doughiest parts you'll likely discard), and then begin evenly cutting the dough into about 12 equal pieces. You can also use unflavored dental floss to cut the dough, but I used a knife.
• Place the rolls into two greased 9" cake pans. Cover the pans with damp towels and place the pans on top of your oven range for 25 minutes (or another warm place for them to rise). After the rolls have risen, uncover the dish and bake for approx. 15-20 minutes or until the rolls are golden, cooked through and bubbling.
• In a small bowl, scoop out the marshmallow creme and microwave for approx. 30-45 seconds or until soft and smooth but not super liquidy. Pour/spread over the tops of the rolls evenly and sprinkle with marshmallow bits and chocolate chips. Serve!

I mean… the gooey factor is out of control.

These rolls are so fluffy and delicious – I know you’ll love these cinnamon rolls and their delectable filling and topping!

Have a sweet day!

xo, Hayley

The post S’mores Cinnamon Rolls first appeared on The Domestic Rebel.

Anywho. After trying Starbucks’ S’mores Frappuccino, recreating it here, and obsessing, I realized I’m a die-hard s’mores fan and I needed ALLTHESMORES. So S’mores Week is actually a natural progression as we dive deeper into my obsession. Don’t mind me!

Aaaaand of course, you can’t have s’mores without cookies. Or maybe you can, I dunno. But I personally think cookies and s’mores should go hand-in-hand. After all, graham crackers are basically cookies and they’re required with s’mores, so there’s that bit of evidence supporting my theory. You can’t argue with cookies, and if you can, you suck.

These S’mores Thumbprint Cookies couldn’t be easier to whip up and they’re utterly delicious. Note that these cookies aren’t super sweet – they have minimal sugar in them – but they make up for it with that delightful graham cracker coating and that thick mountain of chocolate spread in the center. Then, of course, the miniature marshmallow bits which are so cute I could cry. These are the bees knees, people.

So yeah. Hope you like s’mores!

*adapted from this recipe

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S'mores Thumbprint Cookies

These buttery s'mores cookies taste amazing and have a huge mountain of chocolate smack dab in the middle of each graham crackery bite! You won't be able to stop at one!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1/2 cup butter softened
• 1/3 cup brown sugar
• 1 egg separated
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup crushed graham cracker crumbs
• About 1/2 cup chocolate spread I used Hershey's Chocolate Spread
• 3-4 Tbsp Kraft JET-PUFFED Marshmallow Bits

Instructions

• Preheat oven to 300 degrees F. Line a cookie sheet with a silicone liner or mist the sheet lightly with cooking spray. Set aside.
• In a large bowl, cream together the butter and sugar. Add in the egg YOLK and the vanilla and beat to combine. Lastly, add in the flour until a soft dough forms. This recipe makes very few cookies, by the way, but it's easily doubled.
• Quickly whisk the egg white for a few seconds to break it up. Using a cookie dough scoop, roll Tablespoon-sized balls of dough into balls and quickly coat in the egg white, then dredge into the graham cracker crumbs to coat. Place about 2" apart on the prepared baking sheets.
• Bake for 5 minutes, then remove from the oven and gently press an indentation in the middle using a teaspoon or wooden spoon handle, careful not to puncture completely through the cookie. Return to the oven and bake for an additional 10 minutes. Cool completely on the baking sheet.
• Place the chocolate spread into a resealable plastic baggy and snip off the corner. Pipe into the indentations of each cookie; top with a pinch of marshmallow bits. Serve immediately.

I know you’ll love these petite, adorable little cookies! This recipe makes a small batch that’s easily doubled or tripled to suit your needs, but be prepared to hoover the entire batch because they’re that good! Tender cookies with a crunchy, buttery exterior thanks to the graham cracker crumbs, and filled with a miniature mountain of thick and creamy chocolate spread. They’re irresistible!

Stay tuned for more fun s’mores week recipes coming your way!

Have a sweet day!

xo, Hayley

The post S’mores Thumbprint Cookies first appeared on The Domestic Rebel.

But I am such a marketer’s dream come true and will buy any new flavored frappe available. Birthday cake? Had to try… and recreated it HERE. Java Chip? An old favorite. Caramel Coconut – remember that one? Deliciousness. And s’mores? Done for. I live for s’mores flavored anything.

Which reminds me that a couple days ago, I tried the s’mores frappuccino and then later went to froyo with my sister, whereupon I purchased a s’mores froyo. It was totally a s’mores day and we ate it outside where they had a fire pit and where obnoxious teenagers who just swiped their first pack of cigarettes were playing cornhole and being annoying.

I thought back to those days where I’d be mock-offended at whatever a cute boy said, so I’d playfully hit him and act humorously sensitive so he’d swoop me into a hug and (hopefully) kiss me in front of an audience of poor, innocent, unsuspecting people eating frozen yogurt. I’d talk a little louder, gesticulate a little bigger, and keep my eyes peeled for people watching me and my super cute boyfriend be annoying teenagers. Aren’t we so cute? Everyone wishes their boyfriend was as cute as my boyfriend, I’d think to myself, even though in retrospect all of my boyfriends were kind of ugly. Sorry not sorry.

So as I hoovered froyo into my face while watching these teenagers smoke their first-ever cigarettes while playing corn hole and talking loudly, I fondly realized that you couldn’t pay me enough money to be a gawky, awkward teenager ever again. People say, “ah, to be 16 again” and I say been there, done that, and 0/10 would recommend.

Mostly because I was annoying (sorry, Mom) and because I ate chicken caesar salads and chocolate donuts daily and that’s disgusting. Also, see the note about ugly boyfriends. UGH.

ANYWHO. Back to s’mores stuff.

This frappuccino is amazing, people. It’s creamy, icy, and packed with s’moresy goodness thanks to all of the components which make it special: marshmallow whipped cream (!!), crushed Biscoff cookies on top, an ample amount of fudge sauce, and that s’mores base which rocks your face off.

10/10 would recommend.

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Copycat S'mores Frappuccino

This Copycat S'mores Frappuccino tastes just like the real thing but BETTER because of the homemade marshmallow whipped cream and the creamy, icy s'mores-flavored base. You'll love this coffeehouse copycat!

Course Drinks, Frozen Desserts

Cuisine American, Dessert

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 -2

Author Hayley Parker, The Domestic Rebel

Ingredients

• 6 oz milk I used skim, but any kind works
• 1 Tbsp powdered vanilla coffee creamer dissolved in 1 oz warm water
• 1 oz Torani S'mores flavored syrup
• 2 Tbsp chocolate syrup plus more for drizzling
• 1 cup (about 1/2 package) Cool Whip frozen
• 1 cup ice
• 1/2 cup marshmallow creme
• 1/2 cup heavy whipping cream
• Crushed Biscoff Cookies or graham crackers

Instructions

• First, make your whipped cream. In the bowl of a stand mixer attached with the whisk attachment, beat the heavy whipping cream on high speed until soft peaks form. Add in the marshmallow creme and continue beating until stiff peaks form. Set aside.
• In a large blender, add the milk, coffee creamer in water, s'mores syrup, Cool Whip, two (2) Tablespoons of chocolate syrup and ice and blend on HIGH for about 1 minute.
• Spoon a heaping Tablespoon or two of the marshmallow whipped cream into the bottoms of two glasses; add about a Tablespoon of chocolate syrup. Pour the drinks among the two glasses and garnish with the remaining whipped cream. Sprinkle with crushed Biscoff cookies (what I used) or crushed graham crackers. Serve!

This S’mores Frappuccino is so amazing, you guys! It tastes just like the coffee shop’s but BETTER since it’s homemade. And that marshmallow whipped cream? INCREDIBLE. You won’t be able to resist this campfire treat!

Want more s’mores? Check out my other s’moresy recipes!

Biscoff S’mores Seven Layer Bars

Funfetti S’mores Bars

Pop Tart Cookie Dough S’mores

Have a super sweet day!!

xo, Hayley

The post Copycat S’mores Frappuccino first appeared on The Domestic Rebel.