s’mores cookies
Ingredients:
2 sticks room temperature unsalted Butter
1 1/4 cups Granulated Sugar (250g)
1 cup Light Brown Sugar (150g)
1 Egg
1/2 tsp Vanilla Extract
1 1/2 Cups + 2 Tbs All Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 1/2 tsp Kosher Salt
I very full cup Mini Marshmallows (125g)
3/4 Mini Chocolate Chips (65g)
4 1/3 cups of Golden Grahams Cereal (130g)
Directions: **Please note, if you have a scale I encourage you to use it to measure out the sugars and tossed in ingredients. I converted my measurements for you, but sometimes our ingredients differ in size.
Preheat oven to 375 Degrees.
Make sure your butter is room temperature. Do not melt it.
Pour measured Golden Grahams into a bowl. Using your clean hands, break them apart into 1/2 pieces.
In a stand up mixer, cream the butter and sugars (Light Brown & Granulated) together on medium- high speed for 3 minutes. Wipe the sides of the bowl with a spatula and make sure nothing is stuck on the bottom.
Add in the Vanilla and 1 Large Pasture Raised Egg. Cream together on medium- high for an additional 7 minutes. You can stop after a few minutes to scrap the sides of the bowl if necessary.
In a separate bowl combine the Flour, Baking Powder, Baking Soda & Salt. Toss together to combine.
Add the dry ingredients to the stand mixer and mix on a slow speed for 15 seconds. The dough won’t be completely mixed at this point, and thats okay (and intentional!).
Add the Golden Grahams, Mini Marshmallows, & Mini Chocolate Chips. Turn on the mixer to combine the ingredients. Don’t over-mix.
At this point, take a parchment paper lined baking sheet and scoop out (using an ice cream scooper) one ball of dough. This is our tester cookie.
Put tester cookie into the oven for 10 minutes. Check at 5 minutes to make sure the oven is cooking evenly. If one side seems darker, rotate the pan at this time, and make a note for your future batches that you’ll have to turn halfway through.
While the tester is cooking (this is important to see how much it spreads), scoop the rest of the dough out on another parchment paper lined sheet. Refrigerate this dough for 1 hour before cooking.
After that hour is up, place a few (my sheet allowed for 6 when I considered their spreading in the oven) dough balls on the parchment lined baking sheet. Using the palm of your hand push each dough ball down a bit to flatten.
Cook for 10 minutes allowing to completely cool before removing from the baking sheet. Enjoy!
**Don’t be alarmed if your marshmallow reacts differently in each cookie. It changes its result based on where it cooks in your cookie. On the bottom or side it may be more crunchy or caramelized, on top or in the center more chewy. It’s delicious in all its forms.
