S'mores Cookies

S'mores Cookies

S'mores Cookies

The weather has started to cool down here in North Carolina and I have been desperately wanting to make s’mores. However, we do not currently have a fire pit! I have been forced to improvise, but am so happy that I did! These cookies are the perfect treat for a cool night or a socially distanced patio dinner with friends. They are soft and buttery, but with all the campfire goodness! The trick to mastering these marshmallow-topped cookies is to broil them! Broiling allows your marshmallows to brown and lightly toasts the graham cracker cookie giving it that perfect s’mores flavor. I highly recommend adding a teaspoon or two of cinnamon to my cookies for a little extra warmth!

 

S'mores Cookies Close Up

 

Cook Time: 20 mins

Total Time: 4 hrs 30 mins

Difficulty: Easy

 

Ingredients:

2 tbsp Ground Flax Seed

6 tbsp Warm Water

 

1 cup Vegan Butter, room temperature

¾ cup Brown Sugar

½ cup Granulated Sugar

1 tbsp Vanilla Extract

 

1 ½ cups All Purpose Flour

1 ½ cups Graham Cracker Crumbs

2 tbsp Cornstarch

1 tsp Baking Powder

¼ tsp Baking Soda

1 tsp Salt

1-2 tsp Cinnamon (optional)

1 1/2 cup Vegan Semi-Sweet Chocolate Chips 

 

6 Vegan Marshmallows, cut in half

¼ cup Vegan Semi-Sweet Chocolate Chips

1 tsp Coconut Oil

 

Directions:

  1. In a small bowl, mix ground flax seed and water. Set aside for ~3-5 minutes to create a flax egg.
  2. In a large mixing bowl, cream butter with a hand mixer until light and fluffy.
  3. Add brown sugar and granulated sugar to the mixing bowl. Beat until well combined.
  4. Add the flax egg and vanilla extract to the mixing bowl and mix well. 
  5. Next, add all the dry ingredients to the mixing bowl. Mix until well combined. 
  6. Stir in the semi-sweet chocolate chips. 
  7. Cover the mixing bowl and allow the cookie dough to chill in the fridge for at least 4 hours. *This will prevent spreading, especially when using vegan butter which tends to have a lower melting point!*
  8. Once dough has been chilled, preheat the oven to 375℉ and line two cookie sheets with parchment paper. 
  9. Use a ¼ cup measuring spoon to scoop 12 balls of dough. Roll the dough into tight balls and place them evenly on the cookie sheets. 
  10. Bake the cookies for 15-17 minutes or until just golden brown. They will be slightly underdone at this point. 
  11. Remove the cookie trays from the oven and place a half a marshmallow in the center of each cookie. 
  12. Place the cookie sheets back in the oven and turn the oven on to broil for 2-3 minutes. This will “toast” your marshmallows!
  13. Remove the cookie trays from the oven and allow the cookies to rest on the pans for 5 minutes before moving them to a cooling rack.
  14. Once cookies are cool, melt the remaining ¼ cup of chocolate chips in a microwave safe cup or bowl with the coconut oil. 
  15. Drizzle cookies with melted chocolate and sprinkle with graham cracker crumbs if desired!

Enjoy!

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