Melted chocolate, gooey marshmallows, and a rich golden cookie package. I give you s’mores cookies and they don’t disappoint.
My husband had one simple request when I started my food blog and began planning my next cookbook… s’mores cookies. He looks forward to making s’mores on our annual camping trip. If he can get away form work that is. So this was a fun alternative for him to enjoy any time of the year. These are amazing while warm. The marshmallow is gooey and perfect just like its been toasted over a campfire.
Even after they have cooled for a while the marshmallow still remains soft for quite a while. They tasted just as great the next day, but I would eat them within a couple days otherwise the marshmallows will not be as soft and the texture will begin to change. That was no problem in my house. They only lasted a day and half 🙂
These can be a bit messy when cooking. I would suggest using a silicon baking mat or parchment paper to avoid any messy marshmallow clean up afterward. Any exposed marshmallow will get very soft and fluid, but it will remain white and lovely after cooking.
So grab some mini marshmallows and sit your family down around the oven for a homestyle s’more creation.
- 1 cup (+1-3Tb) unbleached all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark brown sugar, packed
- ¼ cup sugar
- ½ cup vegetable shortening
- 1½ tsp Energ egg replacer
- 2 Tb water
- 1½ tsp vanilla
- ⅓ cup dark chocolate chips
- ⅓ cup Dandies mini marshmallows (or full size cut up)
- Preheat the oven to 350 degrees and line a cookie sheet with a parchment paper or a silicone baking mat.
- In a small dish whisk together egg replacer and water. Set aside.
- In a large bowl cream together the sugars and shortening. Add the egg mix and vanilla and mix well.
- In a medium bowl mix 1 cup flour, baking soda, and salt. Add ½ at a time to the wet ingredients.
- Add the remaining flour 1 Tb at a time until the dough becomes stiff and pulls from the sides of the bowl (this will make a nice dense thick cookie).
- Fold in the chocolate chips and mini marshmallows.
- Roll into 1½ - 2 Tb balls and place on the cookie sheet. I like using a cookie scoop to pack the dough tightly into uniform balls. It is important to apply pressure to the balls when shaping them to hold the marshmallows in place.
- Bake for 8-10 minutes or until the bottom edges of the cookies are just turning golden brown. Let the cookies sit for 5 minutes on the cookie tray and then move to a cooling rack
- Enjoy within the next 2-3 days.