Welcome to "Mountain Meals & Memories," a special mini-series on the Skyline Blog where we share some of our most cherished recipes from the ranch. From the sweet aroma of freshly baked cookies in the lodge each afternoon to the hearty goodness of Elk Shishkabobs enjoyed around the campfire on backcountry camps, these dishes are more than just food—they encapsulate memories of good times with great people in beautiful places. Join us as we share some of our favorite recipes from our cookbook 'Mountain Meals & Memories'!
Skyline S'more Cookies Recipe
Salted Butter: 1 cup (softened)
Granulated Sugar: ¾ cup
Light Brown Sugar: ¾ cup
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Eggs: 2 large eggs
Vanilla Extract: 1 teaspoon
All-Purpose Flour: 2 cups
Graham Cracker Crumbs: 1 cup
Semisweet Chocolate Chips: 2.5 cups
Cocoa Powder: ¾ cup
Toppings: Mini Marshmallows Graham Cracker Chunks, Melted Semisweet Chocolate Chips
Preheat the oven to 350°F and line baking sheets with parchment paper
In a large mixing bowl, cream the butter, sugar, light brown sugar, baking soda, and salt until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs and vanilla and beat until everything is well combined, making sure to scrape down the sides of the bowl as needed.
Incorporate the dry ingredients: add the flour, cocoa powder, and crushed graham crackers to the bowl, mixing just until combined. Stir in the chocolate chips.
Form Cookies with a cookie scoop or roll about 3 tablespoons of cookie dough into balls and place them a few inches apart on the prepared baking sheets.
Bake the cookies for roughly 8 minutes.
Add marshmallows: remove the cookies from the oven and gently press mini marshmallows into the top of each cookie. Broil until marshmallows are lightly toasted.
Top with a graham cracker chunk in the center of the toasted marshmallows.
Finish with a chocolate drizzle: melt 1/2 cup of Hersey's Chocolate and drizzle the melted chocolate over the cookies. Best enjoyed warm, gooey, and a little bit messy!
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