Smores Cookies (GF)
Smores Cookies (GF)
3/4 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg white
2 tsp vanilla
2 cup Bob's Red Mill 1-1 Gluten Free Flour
1/2 tbsp kosher salt
3/4 tsp baking soda
2 sheets graham crackers (Pamela’s honey is the best)
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
2 hersey bars
Marshmallows, halved (regular size)
In the bowl of your stand mixer, cream together softened butter, brown sugar, and white sugar. Add eggs and vanilla and mix until mixture lightens, a minute or two.
In the same bowl, add in flour, salt and baking soda and mix until just combined. Do not overmix!
Roughly break apart two sheets of graham crackers and add to batter. Also add the semi-sweet and milk chocolate chips. Turn your mixer on to the lowest setting to just equally distribute the crackers and chips. Or, you can fold in by hand.
At this stage, the dough will be too soft to work with. Scoop out all of the cookie dough onto a large piece of plastic wrap, flatten roughly into a disc shape, wrap and place in the fridge for 15-30 minutes.
After the dough has chilled, it should be easier to work with. Move the dough to your workspace and begin shaping cookies. Use an ice cream scoop, size 30 (black handle, although purple size 40 works too), to scoop out balls of dough. Using a scoop will make consistency among the sizes easier. Roll dough ball gently between hands to make a smooth(ish) circle. If graham cracker crumbs are making this difficult, just try to patch the split side by pressing the crumbs in or covering with additional dough. Press and shape a crater in the center of the dough ball. This is where the marshmallow half will live.
Place the marshmallow in the insert, and carefully roll the dough between your two palms again to tighten the dough around the marshmallow.
On a cookie sheet with parchment paper, place the completed dough balls with mallow on the tray with plenty of room to spread. I can usually fit 6 cookies on one typical cookie sheet. Then, put the tray in the freezer for about 15-20 minutes to harden.
Once the first batch of cookies are in the freezer, turn your oven on to 350˚F. Shape more dough in the meantime, or watch a cartoon!
Once the oven is up to temp and the cookies are quite hard, place them in the oven for 9-10 minutes. Keep an eye on them in the last minute or so until you are confident the timing does not burn the marshmallow.
Remove the tray from the oven and immediately place a couple broken pieces of hershey bar on top of eat cookie. The residual heat will melt the chocolate.
Since the smores cookies are filled with so much stuff, they can get a bit wild with their shape. Take a large, round cookie cutter and place around the cookie, doing your best not to actually cut the cookie. If you gently rotate the cookie cutter around the cookie, it will help it to create a smoother shape.
Give the cookies two or three minutes of rest before moving them to a cooling rack as they are very delicate when they are hot!
Repeat this process with the remaining dough!
These cookies can be a little tedious, but once you get your shaping technique down, it’ll go quicker and be totally worth it. I highly recommend snarfing this all when they’re fresh, or warming them up if they are a couple days old!
