School days are here for some and are fast approaching for others.

With families home schooling and cyberschooling more now, I thought it would be great to come up with a recipe or two for some fun, quick lunches, desserts and snacks that the whole family can make together.

Get the kids into the kitchen when they take a break from an online class or some homework.

Have them help measure out ingredients, form cookies and watch the cookies bake.

This s’mores cookie recipe has small marshmallows stuffed inside cookies with rich chocolate chunks and topped with graham cracker meal and more pillows of marshmallow.

Great for the last bonfires of summer, school sleepovers or just as a snack with milk, these cookies are delicious and less mess than their campfire counterpart.

Chewy S’mores Cookies

2 1/3 cups of all-purpose flour

1 teaspoon of baking soda

½ teaspoon of salt

1 cup of brown sugar

½ cup of sugar

2 large eggs at room temperature

2 teaspoons of pure vanilla extract

2 sticks of unsalted butter at room temperature

½ cup of honey graham cracker meal (simply evenly crushed crackers in a zip-close bag)

12 ounces of semisweet or bittersweet chocolate chunks, you decide

1 bag of mini marshmallows (3 marshmallows stuffed inside of each cookie plus 4 marshmallows on top)

Whisk together your dry ingredients in a large bowl and set aside.

In your mixer bowl, place in your butter and sugar. Mix 2-3 minutes, until light and fluffy.

Add your large eggs in one at a time mixing after each egg is added. Spoon in vanilla extract and mix. With the mixer on low, pour in flour and the chocolate chips to combine but do not overmix.

Let your batter sit for 10 minutes so that the flour can fully absorb the wet ingredients. This way your cookies will be easy to roll.

Use a large ice cream scooper and scoop out each dough ball, making approximately 18 cookies. Place each cookie in your hand. Flatten the cookie in your hand and stuff 3 mini marshmallows into each flattened cookie dough pocket.

Fold the dough over the marshmallows, and for into cookie dough balls by rolling them back up. Place on a parchment-lined sheet pan.

Top with 4 marshmallows in the center of each cookie dough ball. Sprinkle with graham cracker meal. To make the crumbs, crush honey graham crackers in a zip-close bag with a rolling pin or something comparable.

Cover with plastic wrap and set cookie dough balls into the refrigerator for 2 hours up to overnight. Make sure the dough remains covered if overnight.

Preheat oven to 400 degree Fahrenheit if baking in a conventional oven or 375 degrees Fahrenheit when using a convection oven.

Place the cold cookie dough balls on a lined cookie sheet, giving them room to spread a little.

Bake for 10-12 minutes until the marshmallows are your desired color. You want some browning on your marshmallows, to resemble s’mores marshmallows browned from the fire pit.

Allow baked cookies to cool right on the baking sheet. Then, with a thin spatula, remove cookies and place them on cooling racks. Best served hot to warm, room temperature. Serve with hot cocoa, cold milk, iced coffee or hot tea.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a sous-chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.