Smores Cookie For Two Food

S'MORES COOKIE (FOR TWO)

Steps:

• Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, whisk together melted and slightly cooled butter, brown sugar, and granulated sugar. Add vanilla extract and egg yolk, and mix well.
• Add flour, baking soda, and salt, and use a spoon to stir until combined.
• Stir in chocolate chips.
• Scoop out slightly less than half the dough and shape into a disk about 2 1/2 inches across (about the width of a graham cracker). Place disk on prepared baking sheet.
• Set graham cracker half on top of the dough, followed by chocolate pieces and then marshmallows.
• Shape remaining dough into a disk and press it over the top of the marshmallows. Smoosh the dough down so the chocolate and graham crackers are completely covered.
• Bake for 11 to 14 minutes, until the top of the cookie looks mostly set and edges are just starting to brown. Allow to cool on the baking sheet for 5 minutes and enjoy!

S'MORES MARSHMALLOW COOKIES

Steps:

• Whisk the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.
• Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
• Heat the oven to 375 º F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment. I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
• Continue baking the rest of the cookies: Continue baking in batches until all the cookie dough and marshmallows have been used.
• Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week at room temperature. The marshmallows may stick to the wax paper; just gently peel the paper away when removing the cookies.

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.