S'mores No-Bake Cookies

It's been quiet on the Cookie Mama front lately.  That's because I've been baking for our local farmers market that I participate in during the summer.  I'm super excited to be back and busy as ever!

Last year was my first year and it was so lovely getting to meet people in our community.  It was great seeing the same faces greeting me at my stand and buying scones to munch on while they walked around.  It felt routine.  I love routine.  But no doubt, the farmers market is some serious hard work!

You gotta have love for it, and thankfully Baking and I are good buddies.  So if you don't hear from me as often this summer, just remember I'm probably prepping, shopping, and baking up a storm for the locals!  And please come visit me if you live in the Dayton area.  I'm at the Tippecanoe Farmers Market every Saturday till September 15th from 9-12 on 4th Street!

If you love No-Bake Cookies then these might be up you alley.  They are a bit sweeter since they contain Biscoff spread in place of traditional peanut butter.  Go for PB if you don't have Biscoff spread.  Seriously though, find it if you can, and when you do, I dare you to not keep going back for more!  It's creamy, dreamy, heaven by the spoonful!

*Graham Cracker Crunch/Topping

(this step is optional, please don't worry about it if you want to keep these cookies simple)

adapted from Milk Bar

- One sleeve of graham crackers, slightly crushed

- 1/2 c. milk powder

- 3 Tbsp. sugar

- 1 tsp. kosher salt

- 9 Tbsp. unsalted butter melted

Preheat oven to 275 degrees.  Mix first 4 ingredients together.  Add melted butter and stir.  Spread evenly onto cookie sheet layered with parchment paper.  Bake for 15-18 minutes.  Let cool some before using on cookies.  Store remaining for another batch or use in my S'mores Rice Krispie Treats in place of plain graham crackers.

S'mores No-Bake Cookies
- 1/2 c. salted butter
- 2 c. sugar
- 1/2 c. whole milk
- 4 Tbsp. cocoa powder
- 1/2 c. Biscoff spread
- 3 1/2 c. quick-cooking oats
- 2 tsp. vanilla extract
- 1 c. micro marshmallows

In a large pot/saucepan, bring butter, sugar, milk, and cocoa powder to a rolling boil.  Boil for a minute.   Remove from heat and stir in oats, vanilla, and biscoff spread.  Let it cool for a few minutes, and then add marshmallows and gently fold into mixture.  Immediately scoop out onto wax or parchment paper.

*Top with graham cracker mixture and press down firmly into cookie.  If you don't want to do the work for the graham topping just use plain graham crackers slightly crushed!  This will keep your No-Bake cookies extremely hassle free!

Let cookies cool completely to set before serving.  Enjoy!!!