Sunday, March 17, 2013

S'mores Cookies

Yesterday, I posted about Cookie Wars and about a recipe for S'mores cookies that I developed.

Here's another picture of these beauts.

I took a basic chocolate chip cookie recipe and added graham cracker crumbs, milk chocolate chips, and marshmallow cream.

First, you'll want to cream the butter and sugars. Then, mix in the egg and vanilla.

In a separate bowl, combine the flour, cornstarch, baking soda, and salt. After those are mixed, add the graham cracker crumbs and stir.

This'll be what it looks like once the graham crackers are mixed in.
On low speed, slowly mix the dry ingredients into the wet ingredients. Stir in chocolate chips and chill for at least half an hour. Preheat the oven to 350.
Form the dough into balls with your hands and place onto baking sheets.

With your thumb, press indents into the balls of dough. This is for the marshmallow cream after they're baked.

Bake for about 12 minutes. I had to pull mine out and make sure they were done, so it may be a little bit longer than that.

If they're still balls, flatten them out just a bit with the back of a spoon. Let cool for about 10-15 minutes on wire racks. Once cool, slather on the marshmallow cream!

It's hard to go wrong with just sticking marshmallow cream on top, but just in case: make sure the cookies are cooled well enough. I can't put an exact time on that, but you want them to be cool enough so that they don't tear apart when you try to put the cream on them, yet warm enough that the cream will melt into the cookie.
I've been trying to think of how else I could do this, and there are a couple ways you could change it.
Stick a marshmallow on top as soon as they come out of the oven? Freeze the marshmallow cream into little circles and put it in between the dough? However you do it, they'll still be a great mix of the classic S'more. 


S'mores Cookies

Adapted from Sally's Baking Addiction
Makes about three dozen cookies.

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1&1/4 milk chocolate chips
  • 3/4 cup graham cracker crumbs
  • Marshmallow cream (I used about 1/3 of a jar)
  1. In a large mixing bowl, cream the butter and sugars together on medium speed until light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. Stir in graham cracker crumbs. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes.
  2. Preheat oven to 350F.
  3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you are rolling individual balls. Drop 1 Tbsp balls of dough onto cookie sheet. Make an indent into each ball by pressing your thumb into the top. Bake for 10-12 minutes. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack and let cool for 10 minutes.
  4. Once cool, frost your cookies with marshmallow cream.
  5. Cookies stay soft and fresh for up to 10 days in an airtight container.

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