Dark Scotchmallow® S’mores Cookies Recipe
Makes 12 cookiesIngredients
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1/2 cup (1 stick) + 3 tablespoons unsalted butter, cold
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1 3/4 cup + 2 tablespoons flour (or gluten free flour)
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1/2 teaspoon baking soda
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3/4 teaspoon salt
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1/2 cup sugar
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3/4 cup packed dark brown sugar
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1 large egg
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1 teaspoon vanilla
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6 oz See’s Semi-Sweet Chocolate Chips
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1 lb Dark Scotchmallows
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Graham crackers
Instructions
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Melt 3 tbsp of butter in a saucepan over medium heat for about 5 minutes, or until it’s bubbling and foaming. Once the butter is amber in color, transfer it to a small bowl along with the browned flecks at the bottom of the pan. Add 1 tsp of cold water and stir. Let the bowl cool in the freezer for 15 minutes while you prepare the other ingredients.
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Preheat oven to 350°F.
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In a large bowl, whisk together flour, baking soda and salt. Set aside.
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Place the remaining stick of butter and sugar into a mixer with a paddle attachment. Start on low and mix for a few minutes. As the butter softens and the mixture becomes creamy, turn the mixer up to medium speed.
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Remove the cooled butter mixture from the freezer and add brown sugar, whisking until it’s combined and clumps together.
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Scrape down the sides of the mixing bowl and paddle. Add in the egg, vanilla and mixture of butter and brown sugar from step 5. Mix until well combined.
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Remove the bowl from the stand and pour it into the flour mixture. Stir with a wooden spoon until the flour incorporates and forms into a dough. Stir in See’s Semi-Sweet Chocolate Chips.
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Put parchment paper on a cookie sheet and place graham crackers on top. Add a Dark Scotchmallow® on top of each graham cracker. Then, add a tablespoon of cookie dough on top of each Scotchmallow®.
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Bake cookies for 12-15 minutes, or until the cookies are completely flat. Let them sit on the cookie sheet for 1 minute. Then, transfer them to a cooling rack.
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