S’mores Stuffed Cookies with Coconut

S’mores Stuffed Cookies with Coconut:

adapted from A Cookie Named Desire

2 1/2 cups all-purpose flour or half AP and half wheat flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. ground cinnamon

16 whole (2/3 of a 14.4 oz box) cinnamon graham crackers

1 cup butter, room temperature

3/4 cup brown sugar

2 large eggs

1 tsp. vanilla extract

2/3 cup semi-sweet chocolate chips

1/2 cup roughly chopped milk chocolate

1 cup sweetened coconut flakes

2 cups mini marshmallows

Whisk flour, salt, baking soda, baking powder, and cinnamon in a bowl. Set aside.

Crush graham crackers into crumbs, being careful not to take them to the powder consistency. Set aside.

Cream butter and sugar until fluffy. Add eggs, one at a time. Add vanilla. Blend well. Slowly add flour mixture blending until just incorporated. Stir in graham crackers, chocolates, and coconut.

Scoop 1 tbsp. dough and make an indentation. Place 4 to 5 marshmallows into indentation. Cover with another 2/3 tablespoon of dough. Form into a flat disc, making sure that the marshmallows are completely covered with dough. The cookie will not spread much during baking. Place on a greased baking sheet. Repeat forming the remaining cookies. Cover and chill overnight or up to three days.

Preheat oven to 350 degrees F.

Uncover and bake for 8 to 10 minutes. Cool on baking sheet for a minute. Transfer to a cooling rack. Place in front of a fan to speed up cooling process, optional. Makes about 24 cookies.

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