When I think of summer, I imagine the smell of smoke from the grill, perfectly sweetened iced tea, the sounds of a thousand grasshoppers, the blinking lights of a cluster of lightning bugs, and, of course, gooey, chocolaty s’mores.
There is something so nostalgic about roasting a stick of marshmallows over an open flame, the embers of crackling wood floating gently through the air. But what if you want s’mores for breakfast? Traditional morning conventions would dictate that this particular idea is ridiculous, but I care to disagree! I ask, rather, “why couldn’t you have s’mores for breakfast?” If this is you, my friend, let me introduce you to your new favorite afternoon snack or early morning wake-me-up, S’mores Cookie Butter Dessert on Toast.
With summer almost upon us, cool nights and warm fires are a guarantee. This recipe is for the rebel in all of us who craves a decadent spread for breakfast, lunch, dinner, and maybe a midnight snack. For this recipe, a warm piece of cinnamon toast is used as the “graham cracker” base. A thin spread of chocolate cookie butter is lathered over top. I had never made cookie butter before, so I was pretty excited to finally learn.
Just handful of cookies and peanuts, a few minutes of blitzing in the food processor, and cookie butter is achieved.
In the future, I am excited to try my hand at variating types of cookie butter, using different variations of cookies and nuts.
Then to top this dessert off, a hefty spoonful of beautiful honeyed marshmallow crème is dolloped on top. Just add a light dusting of cocoa powder and you have a sweet treat that can’t be beat. Hint: Make a few extra and chill in the fridge. It sounds strange, but it is absolutely decadent cold.
Real talk, friends: out of all the recipes I’ve developed for the site, this one is my favorite recipe by far. There is something so perfect about the combination of cinnamon toast, chocolate cookie butter, and marshmallow crème. Truth be told, I might just love this more than the real thing! Don’t believe me? Try it for yourself and become a believer!
- Cinnamon toast
- 8 slices Aunt Millie’s White Bread
- 10 tablespoons unsalted butter, softened
- 2 tablespoons cinnamon
- 4 tablespoons sugar
- Chocolate cookie butter
- 1 ½ cups honey roasted peanuts
- 10 chocolate cookies
- Pinch of cinnamon
- Honeyed marshmallow crème
- ¾ cup granulated sugar
- ½ cup honey
- ¼ cup water
- 1/8 teaspoon fine salt
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 ½ teaspoons pure vanilla extract
- For the cookie butter. Place peanuts and cookies in a food processor and run continuously until the mixture begins to form into a butter consistency, about 4-5 minutes depending. Add cinnamon and process through until incorporated. Transfer to an airtight container.
- For the honeyed marshmallow crème. Stir together the sugar, honey, water, and salt in a small saucepan over medium/high heat. Bring mixture to a boil, stirring continuously, until the syrup mixture reaches 240 degrees F on a candy thermometer.
- In a stand mixer fitted with a whisk attachment, add in the room temperature egg whites and cream of tartar. On a medium speed, start whipping the egg whites until soft peaks begin to form, about 3-4 minutes. You want to time this so your soft peaks form at the same time the syrup reaches its goal temperature.
- Note: To make room temperature egg whites. Place the eggs in a large liquid measuring cup. Fill the cup with lukewarm water and allow the eggs to sit for 15-20 minutes. Using room temperature eggs will allow for an easier and faster meringue.
- Set stand mixer on low speed. Slowly drizzle about 2-3 tablespoons of the warm syrup into egg whites. Continue slowly streaming in hot sugar mixture (don't add too much at once or the egg whites will scramble). When all the syrup has been added, increase mixer to medium/high speed and whip until marshmallow fluff is stiff and glossy (about 5-8 minutes). Add vanilla extract and beat until combined.
- For the cinnamon toast. Preheat the oven to 350 degrees F. In a small bowl, mix together the softened butter, cinnamon, and sugar until well combined. Spread butter over pieces of bread lined on a baking sheet. Toast bread for 6-7 minutes or until butter is melted and toast is lightly golden brown.
- To assemble. Spread 1 teaspoon of cookie butter over the toast. Dollop one tablespoon of marshmallow crème on top. Dust pieces with cocoa powder. Serve immediately. Cover and store in the fridge and enjoy them chilled!
Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters. For more of his recipes, check out Terminatetor Kitchen.