This month’s What’s Baking theme is S’mores and I was so excited for this theme! As soon as the theme was announced I started looking. I have made two types of s’mores cookie bars (this one and that one), a pie and a cake, so this is a favorite of mine! This recipe sounded so good, cookies with graham crackers, milk chocolate and chocolate chips, stuffed with marshmallows. Baking with marshmallows is always a bit tricky, as they melt if you’re not careful, but it’s worth the risk.
It was cooler the day I made these, and my friend had come over for lunch and then to help with baking. I sure hope fall gets here soon as I’m pretty tired of the house being so warm. But once in a while we get a nice, cooler, day and it’s time to bake. These came together with little problem, but it does take a little patience to stuff the marshmallows into the cookie, but it was nice to have my friend help with that. It takes a delicate touch, but just be generous with the dough and it works out well.
One thing that I didn’t read carefully was that you’re supposed to shape the cookies and then refrigerate them overnight. Yeah, I missed that step. Since I wanted to bake them right away, I decided I would shape the cookies, put them in the freezer for 10 minutes, and then bake them. That seemed to work out. The marshmallows leaked out a little bit in a few cookies, but not bad at all. I really like these cookies, and the marshmallows melt into little pockets of sweetness. Great theme this month, and I am looking forward to the next What’s Baking theme.
S’mores Stuffed Cookies
2-1/2 cups flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 cup butter, room temperature
¾ cup packed brown sugar
1 teaspoon vanilla
6 rectangular graham crackers, crushed (90 grams)
⅔ cup chocolate chips
½ cup roughly chopped milk chocolate
About 2 cups mini marshmallows
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a medium bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon; set aside. In a large mixer bowl, cream the butter and brown sugar on medium until light. Add the eggs, one at a time, mixing for a minute after each addition. Stir in the vanilla.
With the mixer running on low, gradually add the flour mixture. Mix just until the flour disappears into the dough. Add the crushed graham crackers, chocolate chips and milk chocolate. Turn the mixer on for a few seconds and then turn it off. Repeat until the mix-ins are distributed throughout the dough.
Scoop tablespoons of dough onto the prepared baking sheets. Take a ball of dough, flatten it with the palm of your hand and place 4 mini marshmallows into the center of the dough. Gently shape the dough up around the marshmallows, adding more dough if needed. Make sure that the marshmallows are well sealed in the dough. Place the stuffed cookies in the freezer 10 minutes to set.
Bake for 10-13 minutes, until lightly browned along the edges and the cookies are almost set. The cookies may seem soft when they come out of the oven; they will set as they cool. Allow to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.
Recipe from A Cookie Named Desire