Monday, June 22, 2015

Whole Wheat S’mores Cookies

When I think of summer, I always think of lazy nights spent around a campfire chasing fireflies and making s’mores. Unfortunately, the weather here in upstate New York doesn’t always cooperate – it can be pretty chilly at night well into June and I’m more likely to be found inside with a cup of coffee. Of course, that hasn’t stopped me from coming up with other ways to enjoy classic s’mores flavor! I’ve tried everything from making them in the microwave (surprisingly efficient) to baking them inside wonton wrappers. You really can’t go wrong with the chocolate, marshmallow and graham cracker combination!

Lately, these s’mores cookies have been my favorite way to enjoy this sweet treat. They’re totally addictive! The cookies are crisp, but the whole wheat pastry flour gives them a tender crumb that’s soft – but not chewy – in the center. Graham flour adds both texture and flavor while milk chocolate chips and mini marshmallows add a touch of sweetness.

The one tricky part about making these cookies is that the marshmallows can melt and onto the pan before the cookies are finished baking, which makes a mess and causes the cookies to stick. Lining your pan with a silicon mat, like the ones from Mrs. Anderson's Baking at Harold Import Company, helps prevent them from sticking.

What I especially love about these cookies is that they aren’t super sweet, so they don’t set me off on a sugar craving. One or two cookies with a cup of tea is a perfectly satisfying afternoon snack.

Whole Wheat S’mores Cookies
by Lauren
Adapted from Healthy Delicious Whole Wheat S'mores Cookies

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup graham flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1 cup mini marshmallows

Heat your oven to 350°F. Line a cookie sheet with a silicon baking mat.

In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add in the eggs, one at a time, and beat until mixed. Mix in the vanilla.

In a second bowl, combine the flours, baking soda and salt. Gradually mix the dry ingredients into the wet ingredients (the dough will be very thick.) Mix in the chocolate chips and marshmallows.

Drop rounded tablespoons of the dough 2 inches apart on the prepared cookie sheet. Bake for 9-11 minutes, or until the edges begin to brown. Let cool on the baking sheets for 1 minute, then cool completely on a rack.

Yield 4 dozen cookies.

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