Grilled Chocolate Chip Cookie Bacon S'mores
Source: The National Pork Board: Recipe Courtesy of Tiffany Edwards, Le Creme de la Crumb
PREP TIME
10 mins
COOK TIME
20 mins
SERVING SIZE
12
What You’ll Need
12 cut slices of Daily's® Deep Applewood Smoked Thick Sliced bacon
12 large marshmallows
12-2 inch squares chocolate
12 skewers
Cookies Recipe
12 tablespoons butter, softened3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla
1 egg plus 1 egg yolk
2 cups flour
1 3/4-oz box instant French vanilla pudding mix, dry, not prepared*
1 teaspoon baking soda
1/2 teaspoons salt
2 cups semi-sweet chocolate chips
Directions
Make the cookies: In a bowl, cream together butter, sugar and brown sugar for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda and salt.
Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour.
Preheat oven to 350 F. Roll dough into balls (about 1 1/2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking sheet before transferring to a cooling rack to cool completely.
To grill the bacon: Heat a grill to medium-high heat. Thread bacon onto skewers in an S-shape. Place skewers directly on grill and cook 8 to 12 minutes, rotating as needed to ensure even cooking. Transfer to a plate, let cool and then remove bacon from skewers. Set aside.
Meanwhile, roast the marshmallows: Roast marshmallows directly over the grill using skewers or roasting sticks until cooked to your preference.
Assemble s’mores: Flip one cookie over so it’s upside down. Place a square of chocolate on top of the upside-down cookie, then top with grilled marshmallow, bacon and a right-side-up second cookie. Serve immediately.
Yield: 12 s’mores
Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour.
Preheat oven to 350 F. Roll dough into balls (about 1 1/2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking sheet before transferring to a cooling rack to cool completely.
To grill the bacon: Heat a grill to medium-high heat. Thread bacon onto skewers in an S-shape. Place skewers directly on grill and cook 8 to 12 minutes, rotating as needed to ensure even cooking. Transfer to a plate, let cool and then remove bacon from skewers. Set aside.
Meanwhile, roast the marshmallows: Roast marshmallows directly over the grill using skewers or roasting sticks until cooked to your preference.
Assemble s’mores: Flip one cookie over so it’s upside down. Place a square of chocolate on top of the upside-down cookie, then top with grilled marshmallow, bacon and a right-side-up second cookie. Serve immediately.
Yield: 12 s’mores
*must be INSTANT pudding mix- not cook and serve type, etc
