Smore Cookies Food

MIGHTY S'MORE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture completely before adding the second with the vanilla extract; continue beating until you get a smooth batter. Stir graham cracker crumbs and salt into the creamed batter.
• Dissolve baking soda in hot water in a small bowl; stir into the batter. Fold chocolate chips and marshmallows through the batter.
• Sprinkle flour into the batter while stirring until flour is completely incorporated and you get a cookie dough texture.
• Scoop small balls of the dough from the bowl and drop onto prepared baking sheets. Depress each dough ball slightly using the back of a spoon.
• Bake in preheated oven until the edges begin to brown, 10 to 12 minutes. Let cool on baking sheet for 5 minutes before moving to cooling racks.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

S'MORE SANDWICH COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg, milk and vanilla.
• Combine flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips.
• Drop by tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden brown. Remove to wire racks to cool.
• Place 4 cookies bottom side up on a microwavable plate; top with marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
• Top with another cookie.
• Enjoy!

S'MORE COOKIES

Steps:

• In a medium bowl cream together butter, sugar and brown sugar. Add vanilla. Beat in eggs one at a time. In a separate bowl combine flour, graham cracker crumbs, baking soda, salt and cinnamon. Pour into creamed mixture, and stir together until combined. Stir in mini chocolate chips. Drop by rounded tablespoon onto an ungreased cookie sheet. Bake at 375 for 8 minutes. Remove from oven, and decorate tops with marshmallows, chopped Hershey bars and chopped graham crackers. Turn your oven on broil. Place cookies back in the oven. WATCH CAREFULLY - don't walk away. Broil until marshmallows are light brown. Cool cookies on cookie rack. Optional: drizzle with melted chocolate.

COOKIE BASE CLASSIC S'MORES

Steps:

• Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.
• Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.

S'MORES COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

S'MORE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool., Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.

S'MORES COOKIES

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
• Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

S'MORES CHEWY COOKIE BARS

Steps:

• Heat oven to 350°F.
• Line an 8" square baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
• In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
• In a large bowl using a handheld or stand mixer, cream the butter and brown sugar together on medium speed until mixture is creamy and smooth. Add the egg and vanilla extract. Continue to mix until combined, scraping down the sides of the bowl as necessary.
• Turn the mixer down to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
• Press approximately 2/3 of the graham cookie dough evenly into the prepared pan. Spread the Marshmallow Creme on top. I find the best way to do this is to scoop out the entire amount of Creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips. Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok.
• Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of Marshmallow Creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares.