S'mores Cookies

• servings: 14 servings
• active time: 15 minutes
• total time: 2 hours 58 minutes

Ingredients

1/2 cup unsalted butter (or vegan baking stick, softened)

1 1/4 cups dark brown sugar

2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water

1 teaspoon pure vanilla extract

1 tablespoon unsulphured molasses

1/4 cup milk of choice

1 3/4 cups gluten free flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup broken gluten free Graham crackers (, about 4 sheets of crackers)

3/4 cup chocolate chips

7 regular sized marshmallows (, halved)

1/2 cup chocolate chips

4 graham crackers (, broken into chunks)

Directions

In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.

With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice. The mixture might look slightly chunky and that’s ok.

Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.

Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in 3/4 cup of the chocolate chips. The fold in 3/4 cup of the broken grahams.

The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.

After the 2.5 hours, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky. Take your thumb and press a hole into the center of the dough ball to make a well. Shove half the marshmallow into the hole and then cover it up with the dough that’s been pressed to the side. You want to leave a little opening at the top so that as it bakes, the marshmallow can peek through. (See blog post for pics).

Pour the additional ½ cup chocolate chips onto a small plate.

Press the top of the cookie (with the marshmallow hole) into the chocolate chips.

If the dough is sticking to your hands, simply wet your hands with a tiny bit of water to reshape the cookies.

Place the cookies on the baking sheet about 4 inches apart. I only bake 6-8 cookies at a time. Pop the extra dough balls into the fridge while these are baking.

Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes, until golden on the bottoms. Carefully check with a spatula.

As soon as they get out of the oven, reshape the cookies with a spatula or round cookie cutter. Immediately press 3-4 chocolate graham cracker chunks into the tops of each warm cookie.

Then, using a sharp knife, poke at the melted marshmallow to make it even more melty and liquidy.

Let the cookies cool on the baking sheet for 5-10 minutes before moving the cookies to a cooling rack. If you don't do this, the cookies will fall apart. Repeat this entire process with the rest of the dough.

Nutrition

• Calories: 327 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 28 mg
• Sodium: 242 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 2 g
• Total Sugars: 31 g
• Protein: 2 g