Name: S'mores
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 15
Ingredients: 125 g butter; 2 dl sugar; 2 pcs egg; 0.5 tsp baking soda; 0.5 tsp vanilla sugar; 3 dl barley flour; 125 g chopped hazelnut; 150 g chopped dark cooking chocolate; 15 pcs cooking chocolate square; 15 pcs marshmallow

UntrainedChef

Tips from the kitchen

The batter is quite soft, so use two teaspoons to drop the mounds and try to keep them roughly the same size. Uneven cookies mean some will be too small to hold the marshmallow without collapsing.
Ten minutes is the minimum. Pull them out when the edges are just set and the centers still look a little underdone. They firm up on the rack, and overbaked ones go dry fast.
Chop the dark chocolate into small, irregular pieces rather than uniform chunks. The uneven bits melt into the batter and the bigger ones stay as pockets. Both are good.
Have your chocolate squares and a cookie sheet ready before you start grilling the marshmallows. Once a marshmallow comes off the skewer it cools down quickly, and you want the heat to do the work of melting the chocolate.

Ways to vary it

Swap the hazelnuts for chopped walnuts or pecans if that's what you have. The texture is slightly different but it works fine.
Milk chocolate squares instead of dark will make the whole thing sweeter. Worth trying if you're making these for kids who find dark chocolate too bitter.
You can grill the marshmallows over a gas flame on the stove if you don't have a grill or open fire handy. Hold the skewer low over the flame and turn it constantly. Takes about 30 seconds.

Storage & leftovers

The baked cookies keep well in a tin for 3 to 4 days. Once assembled with the marshmallow and chocolate, eat them the same day. The marshmallow gets sticky and the cookie softens overnight in a way that's not great. Freezing assembled s'mores doesn't work, but you can freeze the plain baked cookies for up to a month and assemble fresh.