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S’Mores Stuffed Cookies

I don’t know if you’ve noticed, but I kind of have a thing for cookies. Well, much more than just “a thing,” but it’s not like we are exclusive or anything either. I also have a bit of a “thing” for challenges. I came across a few recipes for cookies stuffed with marshmallows which looked out-of-this-world incredible, but every single comment on the recipe notes that unless they used vegan marshmallows, the marshmallows would disappear during baking.




Now, I don’t have any issues with vegan marshmallows. They taste okay, but the texture isn’t my favorite. Every vegan marshmallow I’ve tried (and I’ve tried a lot of vegan marshmallows in my time), always seems a bit tough and a little too chewy. I can certainly see how they would be able to stand up against the heat without any issues.
 

Plus, they are a little bit better for you. Aren’t they? My main concern here is the fact that not everyone is going to have ready access to vegan marshmallows and not everyone will want to have to order them online or make their own. So my challenge  here was to make a marshmallow stuffed cookie without them disappearing. And I think I’ve just about cracked the code.

Ingredients

  • 1 1/4 cup (160 grams) all purpose flour
  • 1 1/4 cup (141 grams) whole wheat 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 honey graham crackers
  • 1 1/2 teaspoon (7.2 grams) ground cinnamon
  • 1 cup (227 grams) butter, room temperature
  • 3/4 cup (165 grams) brown sugar
  • 2 large eggs
  • 1 teaspoon (5 grams) vanilla extract
  • 2/3 cup (117 grams)  semi-sweet chocolate chips
  • 1/2 cup (88 grams) roughly chopped milk chocolate
  • 2 cups (100 grams) mini marshmallows

Instructions

  1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
  2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
  3. Cream the butter and sugar together until fluffy.
  4. Slowly add the eggs one at a time, then the vanilla. Slowly add the eggs one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
  5. Fold in the graham crackers and chocolate.
  6. Take a tablespoon and a half of the cookie and create a small indentation.
  7. Stuff 4 - 5- mini marshmallows into the indentation. Make sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
  8. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.
  9. Preheat the oven to 350 degrees.
  10. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
  11. Use a spatula to immediately remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
  12. Serve immediately or store in an airtight container and enjoy within 24 hours.
  13. If you want to learn how to cheat this recipe, take a look at the note below this recipe!

Notes

Cheat the recipe: Roll the cookie dough without the marshmallows into balls 2 tablespoons big. Bake for 8 - 10 minutes. Once cooled, toast marshmallows and use the cookies to sandwich them.  

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