S'mores Cookies

s'mores cookies
Recipe by Christina Provo

ingredients ~

1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
4 tablespoons whole milk
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup mini semisweet chocolate chips
mini marshmallows (I honestly have no idea how many I used, but I do know that I used 5 marshmallows per cookie, so just use half the bag at first)

directions ~
  1. In a medium bowl, whisk together the flours, baking soda, and salt; set aside. Whisk the espresso powder with the milk in a small bowl until completely dissolved.

  2. In a large bowl, beat the butter with the brown sugar for 3 minutes on medium speed. Add the egg and vanilla and beat until combined. Pour in the espresso-milk mixture and blend until mixed. Stir in half the flour mixture; stir in the remaining flour until a few traces of flour remain, then add the chocolate chips and stir to combine.

  3. Divide the dough in half equally. Place one half on a sheet of wax paper and press into a square log, about 2-inches wide (and what might be 12-inches long, but I really didn't pay attention). Refrigerate logs until firm, or freeze if you can't wait.

  4. Meanwhile, preheat oven to 350° and place half a bag of marshmallows in a bowl and place in the freezer.

  5. When ready to bake, slice log into uniform slices, about 1/4-inch thick. Turn the log after each slice to help maintain the shape. Place about 1 1/2-inches apart of a baking sheet lined with parchment paper. Bake for 8 minutes. Remove sheet from oven and quickly press 5 marshmallows on the tops of each cookie. Bake for an additional 2 minutes.

  6. Remove from oven and place on a cooling rack and cool for 3-5 minutes; transfer cookies to a cooling rack to cool completely.
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