This is soooo a Friday recipe.
We all know that calories don’t really count on the weekends.
And if you’re anything like me, the weekend starts on Thursday night so yeah, you’re good to go right now.
I’m convinced that without this rule, my life would be so much more boring Thursday evenings through Sunday afternoons. I hesitate to say Sunday nights because I’m usually down so deep in the Sunday blues depression that I can thinking of nothing else except how gloomy the next 24 hours will be with the exception of whatever HBO programming is on that night.
[Oh and sidebar, I feel that as your resident TV obsessed couch potato I must mention how I still am wishing Grey’s Anatomy ended about three years ago (stop. you’re RUINING IT.) and while the new hospital name is a nice memorial thing, uh, it just sucks. It’s will forever be Seattle Grace. Done.]
The best thing about this recipe (and trust me, I’m using that term very loosely) is that you can use whatever you want. Whatever cookies, whatever peanut butter or spread, store-bought marshmallows and your favorite chocolate. You can add a bunch of other weird or crazy things (like I’m thinking you should add bacon then brag to me about it) or leave it totally boring.
And you can certainly make these on a warm summer night, toasting the marshmallows over the fire which is slightly classier than my faux broiler s’mores. I mean, they get the job done WHEN IT’S 21 DEGREES IN APRIL but whatever. I’m not bitter.
So… these marshmallows aren’t really THAT different from the ones I’ve previously made, but they seemed so much easier. They don’t use any corn syrup and there is no need for a candy thermometer, and not only did they come together more quickly (minus beating them for 15 minutes on high speed) but they set up a bit quicker too. Like within a few hours. I am so hooked. I’ve always loved homemade marshmallows but with the vanilla beans… ugh, just so good. So fluffy.
They are like eating a giant cloud.
stuffed inside a cookie.
topped with peanut butter.
dripping with chocolate.
Like the universe really needs some of this. Oh well!
8 chocolate chip cookies
2 tablespoons creamy peanut butter
4 (1/2 ounce) square of dark chocolate
4 vanilla bean marshmallows
vanilla bean marshmallows
2 packets of gelatin
8 tablespoons of cold water
1 1/2 cups granulated sugar
1/3 cup cold water
2 teaspoons vanilla extract
1 vanilla bean, the seeds scraped
1/4 teaspoon salt
To make the s'mores, spread a half tablespoon of peanut butter on the inside of 4 cookies. Place a square of chocolate on top, then place a marshmallow on top of that. Place the cookies on a baking sheet.
Heat the broiler in your oven, placing the oven rack directly underneath. Broil for 1-2 minutes, until the marshmallows are golden, bubbly and runny. Remove from the oven and top with the other chocolate chip cookie. Eat!
vanilla bean marshmallows
Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8x8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
In a small saucepan, combine the remaining cold water and sugar. Heat oven medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3-4 minutes. Stir in the gelatin mixture, stirring, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in vanilla extract, beans and salt. Beat on medium-high speed for 10-15 minutes, until white and glossy and shiny and thick. Spread in the 8x8 pan and top with powdered sugar if desired. Let sit for about 4 hours, or even overnight.
To cut, I run a knife along the outside of the pan, then turn it over and shake the marshmallow cube out. Using a knife sprayed with nonstick spray, slice the marshmallows into your desired size.
[marshmallows slightly adapted from food.com]
Trash up my s’mores please!