S’MORES COOKIES

by Sheryl

Yield: 20 COOKIES | Prep Time: 30 minutes | Cook Time: 8 MINUTES | Inactive Time: 1-hour | Total Time: 1 HOUR 38 MINUTES

These cookies stole my heart in an instant! I have a big love with S’mores and these cookies are just perfect! I normally cheat because I want my marshmallows to not disappear. Read through so you’ll know (about the simple cheat). All I’m saying is these cookies are insanely delicious no matter what!

INGREDIENTS

2 1/2 cups (320 grams) all-purpose flour
1/2 (2.5 grams) teaspoon salt
1 teaspoon (5 grams) baking soda
1/2 teaspoon (2.5 grams) baking powder
1 cup (90 grams) crushed cinnamon graham crackers
1 teaspoon ground cinnamon (optional)
1 cup (227 grams) butter, room temperature
3/4 cup (165 grams) brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon (5 grams) vanilla extract
2/3 cup (117 grams)  semi-sweet chocolate chips
1/2 cup (88 grams) roughly chopped milk chocolate
1 cup (50 grams) mini marshmallows, for dough
2 cups (100 grams) mini marshmallows, for filling

HOW TO MAKE S’MORES COOKIES

Step 1: In a bowl, combine the flour, salt, cinnamon, baking soda, and baking powder. Set aside.

Step 2: Crush the graham crackers into little pieces but be careful not to let the cracker get too powdery. Although, come graham cracker powder is fine. Then, set aside.

Step 3: Add the butter and sugars into a bowl. Cream until fluffy.

Step 4: Gradually add in the egg and yolk, one at a time, followed by the vanilla. Beat well. Gradually add in the flour mixture and continue beating until just combined.

Step 5: Then, fold in the graham crackers, chocolate, and mini marshmallows.

Step 6: Grab a tablespoon of the cookie and make a little dent.

Step 7: Into the dent, stuff 4 to 5 pieces of the mini marshmallows. making sure that the mallows are tightly packed in. Put 2 tablespoons of the cookie dough on top and press together until the dough fully covers the marshmallows. Do this with the rest of the dough and marshmallows. To make them prettier, you can top the finished cookies with more chocolate and/or marshmallows if desired.

Step 8: Transfer the cookies on a baking sheet. Cover with plastic wrap and place in the fridge to chill for at least an hour or preferably overnight (up to 3 days).

Step 9: When ready to bake, preheat the oven to 350 degrees F.

Step 10: Remove the plastic wrap and place the cookies inside the preheated oven. bake for about 8 to 9 minutes or until light golden brown.

Step 11: remove the cookies using a spatula and transfer on a wire rack to cool. If you want to have the best result, you can place the cookies near the fan so they can cool quickly.

Step 12: Serve the cookies immediately or store them in an airtight container. Enjoy these cookies within 24 hours.

NOTES:

1. A simple cheat, without the marshmallows, roll the cookie dough into balls about 2 tablespoons big. Then, bake for about 8 to 10 minutes. Once the cookies are cooled, toast the mallows and sandwich them using the cookies.

2. A lot preferred this method as this help prevent the marshmallow from disappearing.

NUTRITION INFORMATION:

Amount Per Serving: CALORIES: 91TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 19mgSODIUM: 42mgCARBOHYDRATES: 17gFIBER: 1gSUGAR: 4gPROTEIN: 2g

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