Like S'mores? Then You're Going to Love This Cookie
Toast the end of summer with a toasted marshmallow, chocolate, and graham cracker cookie, courtesy of NYC-based bakery, Maman.
Summer is about to come to an end, but that doesn't mean we can't keep the memories alive, right? Don't know about you, but one of our collective favorite ways to do that here at Rachael Ray Every Day is through food. And we're not alone—today, NYC and Toronto-based bakery Maman, whose cookies we go a little gaga for in our office, are introducing a new baked good to their already pretty solid lineup: a S'mores Cookie.
Made with Guittard Chocolate, ooey gooey toasted marshmallows, and pieces of Annie's Bunny Grahams, this cookie is a throwback to Maman co-founder Elisa Marshall's summer camp memories, where s'mores and sing-alongs went hand in hand after dark. "There is such a comforting childhood memory I have with s'mores," says Elisa. "Once the summer was over, my parents would keep the summer memory alive for my sister and me well into the winter by making them in our home on our wood burning fireplace!"
Well, guess what, folks? You don't have to fire up the logs or the oven (and it's a good thing, too, because it's about 100 degrees here in New York and probably just as hot if not hotter where you are). Because Maman S'mores Cookies, baked fresh daily, will be available at Maman locations and online for nationwide shipping. A dozen costs $45, but trust us, they're big in size, not shy on the chunks of chocolate (and other key s'mores ingredients ... check out the cross-sectional view on the stack below), and totally worth it for your Labor Day barbecue or as an end-of-summer treat.
We took one for the team and gave them a try this morning. And they're good, guys. Maman gets that soft yet chewy texture just right, and anyone who likes this classic campfire treat won't be disappointed. Order fast—they're limited edition, but I'm going to petition to have them added to the year-round offerings. Because we're going to need a little summer come January. And I think they'd pair especially well with hot chocolate.