What’s Cooking Wednesday: Grilled Cookie Bacon S’mores

Bake. Grill. Roast. Assemble. EAT. Discover what true love really is with this incredible spin on a classic s’more.

A special thanks to local Illinois pig farmers like Chris Gould and Jen Sturtevant for bringing us the safe and nutritious pork featured in this recipe! From our families to yours, enjoy the food on your table.

INGREDIENTS

12 THICK CUT SLICES BACON, (HICKORY SMOKED, APPLEWOOD SMOKED OR MAPLE)
12 LARGE MARSHMALLOWS
12 2-INCH SQUARES CHOCOLATE, GOOD QUALITY
12 SKEWERS

To bake your own cookies:

12 TABLESPOONS BUTTER, SOFTENED
3/4 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 TEASPOON SALT
2 CUPS SEMI-SWEET CHOCOLATE CHIPS

INSTRUCTIONS

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 degrees 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.

Original recipe from Tiffany Edwards, Le Crème de la Crumb.