Wednesday, August 14, 2013

S'mores Cookies with Toasted Marshmallows

Cookies before the chocolate dipping. Still great either way.

My son was SO excited for his S'mores cookie!

Sorry I have been M.I.A. again. My husband just took a new job and we were in transition. We moved across country and have finally just settled in. We are loving our new location and excited for the new position my husband has obtained.

In other news, as summer is coming to a close and campfires aren't as readily available as they were in the past few months, I figured I would revamp my FAVORITE Turtle Cookies into S'mores cookies with real toasted marshmallows. I have tried the little Mallow Bits that hold up better in baking but they don't have the same toasted marshmallow flavor that is in S'mores. So for this recipe, I used the real deal. Ooey-gooey toasted marshmallows. The only important thing to know about this recipe is that you have to use a muffin tin or whoopie pie pan. Otherwise, the real marshmallows will ooze all of the pan and you will have one nasty mess.

12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla

Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips

1/2 bag marshmallows
5 full sheets of graham crackers, broken into small pieces
Chocolate Appeals
Graham cracker crumbs


1. Heat oven to the broil settings. Place heavy duty aluminum foil on a baking sheet. Spray with Pam.
2. Sprinkle an even layer of marshmallows on the greased tin foil. Place on a middle rack and broil until golden brown. Remove from oven, stir the marshmallows, and return to middle rack until golden brown. Remove from oven, set aside.
3. Preheat oven to 375.
4. Beat butter and sugars together until light and fluffy.
5. Add vanilla, cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
6. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, graham cracker pieces and toasted marshmallow goo. Scoop into balls and place in the refrigerator for at least an hour.
7. Place dough balls on a greased whoopie pie pan or a muffin tin lined with parchment paper (I used the muffin tin because I don't have one of those fancy whoopie pie pans. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

8. Melt chocolate appeals in a double broiler or in the microwave. Dip cooled cookies in chocolate, sprinkle with graham cracker crumbs, and set on parchment paper to harden.

Note: One no fail trick I have learned with chocolate appeals is that if you melt 3/4 of what you want to use, turn off the heat, and add the remaining 1/4. Stir to melt the remaining 1/4 through the heat of the already melted appeals. Perfect "tempering" every time.

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