Tuesday, October 5, 2021

S'mores Cookies Recipe

 

It's finally the season, I think, for s'mores. I mentioned wanting to make these s'mores cookies an age ago in my blog post 5 Recipes To Try This Lockdown and I'm so glad I finally made them. I grew up being part of Girl Scouts (the American version of Brownies) and I used to be obsessed with the American snacks that it involved, and more specifically s'mores. Sorry but there is nothing better than the combination of chocolate, roasted marshmallows and biscuits. 

The 'original' s'mores calls for Graham Crackers and Hershey's Chocolate and whilst I probably could have gotten these, I've never been much of a fan and have swapped those out for my good old Cadbury's  Dairy Milk and crushed Digestives. For the base of the cookie I used Cupcake Jemma Biscoff Filled New York Cookies, but instead of using biscoff, swapped that out for marshmallows and dairy milk. 

Before starting, this recipe calls for the cookie dough to sit in the freezer for a minimum of 4 hours. I left mine overnight and it worked perfectly. 

Ingredients

190g Cold Butter 
135g Caster Sugar
135g Light Brown Sugar 1
100g Dairy Milk Chocolate [kept in fridge] 
50g Dark Chocolate [kept in fridge] 
100g Crushed Digestives Biscuits 
420g Plain Flour 
10g Baking Powder 
1 tsp Salt 
2 Eggs
2 Bags of Mini Marshmallows (separate and use only white ones) 

Method 

1. Start by separating your mini marshmallows. I had a mixture of white and pink ones but only wanted to use white ones for this mixture so kept these in a separate bowl. 

2. Start by adding the cold butter (chopped up), brown and white sugar to an electric mixer. Mix for a couple of minutes (ensuring there are still large bits of butter visible but have lightly softened. 

3. Chop up your dairy milk and dark chocolate into chunks and add in and mix so it's evenly distributed. 

4. Add the flour,  smashed digestives [try to crush these into small chunks rather than into fine powder]. Mix to combine.

5. Using a fork whisk your two eggs before adding to the mixture. Add in the marshmallows and mix until all combined into a dough like mixture.

6. Using a scale, measure each ball of dough into approx 100g and put into a plastic container to freeze overnight (try and make sure they aren't touching as they will stick together)

7. One you're ready to bake them after they've been in the freezer, preheat your oven to 180 degrees. Ensure it's totally heated up. Place them on a baking tray (keeping them far apart to ensure they don't combine into one large cookie). 

10. Cook for 10 minutes until they have a light golden brown crunchy looking topping.

11. Allow for them to cool and then devour the entire batch in 10 minutes from excitement. Or share with friends, that's okay too! These are best eaten a little bit warm for the real s'mores effect, but the marshmallow will still remain melted and gooey days after. 

**You can keep the cookie dough up to three months in the freezer meaning you can always fresh bake some whenever you fancy!



SHARE:

8 comments

  1. Good Lord, I'd devour a few of these right now! x

    Beautylymin

    ReplyDelete
  2. I don't like s'mores (only had them once in America but I found them too sweet!) but everything tastes better in cookies haha! They look delicious for sure, I'll see if my fiancé wants to make them!

    Julia x
    Last Post: How To Create a Beautiful Wall Art Gallery At Home + Discount Code For Amazing Prints!

    ReplyDelete
  3. Oh wow, these look amazing! Also totally don't blame you for swapping out for Cadburys haha. Definitely need to give this a go, thanks for sharing xx

    Hannah | https://luxuryblush.co.uk/

    ReplyDelete
  4. These S'mores cookies look delicious! x

    Lucy | www.lucymary.co.uk

    ReplyDelete
  5. Ooo these sound delicious, I definitely need to make these!x

    Emilia | emjbarker.blogspot.co.uk

    ReplyDelete
  6. Yup its definitely the season for these. Yum! X

    ReplyDelete
  7. I just made them, they were spot on. DELICIOUS!! My family loved them. Thank you for the recipe!

    Tiffany
    Phlanx's Marketing Specialist

    ReplyDelete
  8. i think i'd need to swap out the milk choc for dark choc, but other than that, these sound soooo perfect for an autumn evening in, need to try this out! xx

    brineandbooks.com

    ReplyDelete

© IRIDESCENT PLACES . All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig