Ingredients
4 cups flour
2 tablespoons baking soda
1 cup browned butter
1 cup brown sugar
2 tablespoons molasses
2 eggs
3 tablespoons vanilla
1 cup chocolate chips
1 1/2 cups mini marshmallows
Brown the butter and set aside for 15 minutes
Combine brown sugar, molasses, eggs, and vanilla until smooth
Add in butter and mix
Blend in flour and baking soda
Add chocolate chips and marshmallows
Bake @ 350⁰ for 15 mins
8.5/10
Let’s get one thing straight: s’mores are delicious, but they’re also a sticky, gravity-defying mess that requires a fire, a stick, and the motor skills of a ninja. Enter s’mores cookies—the gooey, chocolatey, marshmallowy treat that doesn’t require you to fight mosquitos or smell like smoke for three days.
Picture this: a cookie. Now picture that cookie stuffed with chunks of milk chocolate, and gooey marshmallow that toasts in your oven like it’s auditioning for a survival reality show. It’s everything you love about s’mores, minus the ash and accidental marshmallow fires.
They’re like if a cookie and a campfire had a baby.
Plus, no one’s judging you if you eat five in a row. You’re not camping. You’re “testing your recipe.”
So go ahead—ditch the tent, grab a baking sheet, and embrace the glorious chaos of s’mores cookies. They're proof you can enjoy the great outdoors...from your couch.
Ingredients
1 3/4 cup All purpose GF flour ( I use King Arthur's)
10 tablespoons browned butter
1 cup brown sugar
2 teaspoons molasses
1 egg
2 tablespoons vanilla
1 tablespoon baking soda
1/2 cup chocolate chips ( or as many as you desire)
1 cup mini marshmallows
Brown the butter and let sit for 10 mins
Combine sugar, molasses, egg, and vanilla in a bowl
Add the butter and mix
Add flour and baking soda and mix until smooth
Mix in chocolate chips and marshmallows
Bake @ 350⁰ for 15 minutes
7/10 Taste was great but still a little grainy
The cozy joy of Cheesecake
There’s something magical about cheesecake. It’s not just a dessert—it’s a moment of peace, a creamy escape from the chaos of everyday life. When the world feels a bit too loud or the day has been a little too long, a slice of cheesecake has the uncanny ability to wrap you in warmth like your favorite blanket.
Maybe it’s the richness of the cream cheese, the gentle sweetness, or the way it melts slowly on your tongue. Each bite feels like a small act of self-care. There’s nostalgia in the swirl of flavors—memories of birthdays, holidays, or quiet nights with a fork and no one to share with (and that’s okay).
Cheesecake is versatile, too. Classic New York style, berry-topped, chocolate-drizzled, or even no-bake—there’s a slice for every mood. It’s the dessert that doesn’t judge; whether you’re celebrating or simply surviving, it’s always there, ready to comfort.
In a world that moves fast, cheesecake invites you to slow down. To savor. To smile. And maybe, just maybe, to have another slice.
CRUST
1 1/2 packages of grahm crackers
2 tablespoons vanilla
1/2 cup butter
For gluten free: substitute crackers for your favorite nut
Melt the butter in a sauce pan until thick foam and an amber color appear then set aside
Crush grahm crackers until they are very fine
Combine vanilla and crackers in a bowl
Add butter and mix until completely incorporated
Smooth into pie pan and set in freezer
FILLING
2 blocks cream cheese
As much vanilla as your heart desires ( I think I did about 3 tablespoons)
1 cup powdered sugar
1/4 cup sweeened and condensed milk
2 tablespoons sour cream
1 tablespoon lemon juice
1 cup heavy cream
On medium speed, mix cream cheese until smooth
Add in vanilla and powdered sugar and blend until smooth again
Next add sour cream and lemon juice and mix until combined
Now on medium/high speed mix in heavy cream until fluffy
Take crust out of freezer and dump in filling and smooth out
Put in fridge for at least 1 hour before serving
-Add whatever topping you desire after 30 mins in the fridge
0/10 because "eww cream cheese"
