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Ooey, Gooey, S’more Cookies: summertime in a bite

Summer is for nights around campfires making s’mores. But with the hot weather and crazy winds, fire bans have been in full force. Problem: want a s’more but can’t make a fire. Time to get creative. Solution: make a cookie. Bam.

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Plus the little bro had a birthday. Summer birthdays go hand-in-hand with s’mores. And by pure coincidence, it’s national s’mores day. A much easier way to partake in the celebration verses making a fire and roasting a marshmallow.

These guys aren’t as low in sugar as other recipes on here. The marshmallows add extra sweetness and aren’t made with the healthiest ingredients. But hey, the baby in the fam only has a birthday once a year. Solid reason for a cheat day. And you can always use vegan marshmallows, they are gelatin free and melt less. Double win.

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Tips:

  • Don’t add extra graham crackers. While it might seem tempting to add extra crunch, it actually makes the cookies dry and it is more difficult to wrap the dough around the marshmallows. Trust me, I learned from thinking I was clever.
  • CHILL THE DOUGH! The cooler the dough is, the easier it is to work with and the puffier the cookies will be.
  • You need more mini marshmallows than you think. Squeeze them together to make one big blob or use jumbo marshmallows and cut in half. I only had mini ones in the cupboards.
  • Make your own gluten-free graham crackers. It will be healthier than buying store-bought ones and it’s pretty easy. Confession time: these guys use store-bought graham crackers because I was pressed for time.

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What you need:

2½ cups all-purpose gluten-free flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup soy-free earth balance butter, softened
½ cup dark brown sugar, packed
2 tablespoons honey
2 large eggs
½ teaspoon vanilla
1 cup dairy free chocolate chips
¾ cup hand-crushed gluten-free graham crackers, NOT fine crumbs
Lots of mini marshmallows, 5-8 per cookie. Learn from my mistake.

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What to do:

In a small bowl, combine the flour, salt, soda, and baking powder. Set aside.

Cream the butter for a minute or two, then pour in the sugar and mix until light and fluffy. Mix in the honey, and then beat in the eggs one at a time. Mix in vanilla.

Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips, and then gently fold in the graham cracker pieces.

Refrigerate the dough for AT LEAST an hour.

Preheat oven to 350 degrees.

Scoop 1/2 tablespoon of dough, roll into a ball, flatten, and set down on a parchment-lined cookie sheet. Set the marshmallows right in the middle. Top with another 1/2 tablespoon of flattened dough and press together. Repeat with remaining dough.

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Bake for 8-10 minutes, until the sides are golden. Let sit on the cookie sheet for a couple of minutes, and then transfer to a cooling rack.

Best eaten while warm but delicious whenever.

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