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Tuesday, February 3, 2015

Insomnia Cookies' S'mores Deluxe: An Ooey, Gooey Reminder of the Campfire

Posted By on Tue, Feb 3, 2015 at 9:00 AM

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

Insomnia Cookies' "S'mores Deluxe" Cookie. | Photos by Mabel Suen
  • Insomnia Cookies' "S'mores Deluxe" Cookie. | Photos by Mabel Suen

Sugar lovers seeking warming comfort ought to sink their teeth into one of Insomnia Cookies' best-sellers: the "S'mores Deluxe." The late-night bakery chain opened its first St. Louis location in the Central West End (226 North Euclid Avenue) last November. Last month came an additional location in the Delmar Loop (6301 Delmar Boulevard), serving up warm, American-style cookies seven days a week.

See also: A Look Inside Insomnia Cookies' New Central West End Storefront

The new Delmar location of Insomnia Cookies.
  • The new Delmar location of Insomnia Cookies.

The "S'mores Deluxe" was developed by company founder and CEO Seth Berkowitz in his dorm room on the campus of the University of Pennsylvania in 2003. Since then, the marshmallow-packed dessert has become a fan favorite on Insomnia's rotating menu at more than 50 locations. The "deluxe" cookie is twice the size of traditional-sized offerings on the menu -- a list that includes standards such as snickerdoodles, chocolate-chip cookies and a limited-edition double-chocolate peanut-butter option.

The gooey innards.
  • The gooey innards.

The treat begins with a chocolate cookie-dough base and gets its telltale flavoring from the addition of marshmallows, chocolate chunks and graham-cracker bits. A bite past the lightly crisp edge reveals that all-too-nostalgic sensation of melted chocolate as its meets the dreamy pull of sweet and sticky marshmallow -- an intense take on the classic flavor combination that always leaves us wanting "some more."

Previously on Sugar High: - Living Room's Peanut-Butter Chocolate-Chip Cookie - Stimulus Baking Company's Pad-Thai Cupcake - La Bonne Bouchée's Strawberry-Mousseline Cake - Pie Oh My's Pumpkin-Maple Pecan Pie - Annie Moons' Banana-Split Muffins - Cyrano's Carrot Cake - Whitebox Eatery's Cheese Pastry - Comet Coffee's Mousse Cakes - Whisk's Apple-Cinnamon "Pop Tartlets" - The London Tea Room's Blueberry-Lemon Cake - Corner 17's Fluffy Ice - The Fountain on Locust's "Banana Bourbon" Sundae - Vinnie's Pinwheel Baklava - Red Fox Baking & Catering's Lemon Tart - Sugarfire Smokehouse's Crack Pie - Russell on Macklind's Coconut Cake - The Kitchen Sink's Sweet Potato Fries - Giovanni's Kitchen's Panna Cotta Trio - Crepes Etc.'s Crepe Cake - Cafe Ventana's Beignets - Frida's Raspberry-Chocolate Avocado Mousse - India Palace's Gulab Jamun - Melt's "Violet Beauregarde" Waffle - Brevan's Patisserie's "Brendan" - Winslow's Home's Chocolate Cake with Espresso Meringue - La Patisserie Chouquette's Eclair - Black Bear Bakery's Raspberry Oat Bar - Gelateria's London Fog Gelato - 4 Seasons Bakery's German Cheesecake - Libertine's "Candy Bar" - Cleveland-Heath's Old Fashioned Cherry Pie - Schlafly Tap Room and Bottleworks' Sticky Toffee Pudding

We're always looking for some sweet ideas. E-mail the author at mabel.suen@riverfronttimes.com.

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