Monday, April 12, 2010

S'mores Cookies

These cookies, at first glance, seemed to be a bit weird to me, but being the adventurous girl I am, I thought I'd try them. Made with whole wheat flour instead of white, the additions of buttermilk and molasses gives them a slight graham crackerish flavor, and then with the chocolate, marshmallow, and walnuts, they do taste like s'mores. Just a less messier version and without campfire smoke. They were really good! Next time I might sub unsalted peanuts for the walnuts.

The method for these isn't your usual cookie method so leave the mixer on the counter. I do have a few tips before you proceed though, so read carefully.

1. Leave the marshmallows on the counter for 2 days to make them stale. They will hold up better when you bake them. I know, I know...they'll probably get eaten. Hide them. Do your best!

2. Line your cookie sheets with parchment paper. Never used the stuff before? Get some, it's cheap. You can't make these cookies without it or you will be chiseling them off the pans.

3. When you take the cookies out of the oven, let them sit there on the sheet to set up a bit. The marshmallow needs to cool and harden just a bit so you can remove them from the pans and if you are too fast to remove them, they will stick and fall apart.

Okay, ready?

Adapted from Bon Apetit Feb 2008

3 cups whole wheat flour
1 1/2 cups packed brown sugar
3/4 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
2 large eggs
1 tbsp dark molasses
1 1/2 tsp vanilla
1/2 cup unsalted butter, melted
1 1/2 cups milk chocolate chips (I used semi sweet)
1 cup stale mini marshmallows
3/4 cup coarsely chopped walnuts

Pre-heat your oven to 350 F.

In a large bowl, whisk together the flour, brown sugar, salt, and baking soda. Set aside.

In a different bowl, whisk together the buttermilk, eggs, molasses, and vanilla. Add the melted butter and whisk. Dump the buttermilk mixture into the flour mixture and stir until evenly moistened. Fold in the marshmallows, walnuts, and chocolate chips.

Scoop by just leveled tablespoons, about 3 inches apart, onto parchment paper lined cookie sheets. The dough will be really sticky. Bake them for about 11-15 minutes until puffed and golden, dry to the touch but still soft.

Remove the pan from the oven and allow it to sit on your stove top to cool for about 5 minutes before removing to racks. Store in a sealed container at room temperature.

Makes 3 dozen
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