S’mores Cookies

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It would seem to appear that I have radioactive marshmallows.

Alas, that is not the case. The marshmallows you see here are, in fact, the very same marshmallows you use. I mean, unless you use radioactive marshmallows?

No, that blinding white glare comes from the lighting and the camera in my eyes.

Oh, my eye camera? You want to know more about that?

Well, there’s not much to talk about, really. When I photograph for the blog you are currently reading, I set up the food and the props and the background and just…

Blink. My eyelids act as the shutter, and I can adjust the focus and settings with my computer brain. I wasn’t born this way (sorry, Lady Robo) but the Watsons paid a nice sum to have this added on to me.

Once they saw how serious I was about marshmallows.

S’mores Cookies
slightly adapted from Mrs. Field’s Secrets

3 cups flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 cup brown sugar, packed
1 cup unsalted sugar, softened
2 eggs
2 tsp vanilla
2 cups miniature chocolate chips
8 oz miniature marshmallows, frozen
1 cup crushed graham crackers

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or Silpat). Keep marshmallows in the freezer until the dough is finished; otherwise, they will thaw.

2. In a medium-sized bowl, combine flour, cocoa, and baking soda. In a large bowl, cream butter, then add in sugar and brown sugar. Mix in eggs and vanilla, and beat at medium speed until light and fluffy.

3. Gradually add the flour mixture to the butter mixture just combined. Add in chocolate chips. Batter will be very stiff.

5. Gather 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and forming a dough ball. Roll cookies in crushed graham cracker crumbs until completely covered.

Place balls on baking sheets, about 2 inches apart. Bake 10-12 minutes. Cool on pan for 2 minutes, then transfer to a cool, flat surface. Consume!

*Note: I used regular sized marshmallows and wrapped them around two tablespoons of dough. They turned out massive and crispy and chewy and gooey and perfect.

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