Good news friends!
Y’know how it’s been wintery all spring? Don’t get me wrong. I totally don’t like to be too hot. But when I’m bundling up and wearing my coat in April…that kinda sucks.
And since springtime rolled around, I’ve been waiting for some decent weather to come this lovely way. And finally it is!
Today, I went out without a coat! And later in the week, there’s a forecast for EIGHTY degrees here in NY! Exciting, huh?
Well when I think of warmer weather, I think of summer. And when I think if summer, I think of s’mores. And because I absolutely love cookies, naturally I’m bound to make a cookie out of a s’more.
And then of course, I love surprises (who doesn’t?!) so I made these smores surprise cookies. They’re perfect, really. Rich chocolate cookies, rolled in graham cracker crumbs and filled with a gooey marshmallow center! So go ahead. Celebrate spring. And cookies.
S’mores Surprise Cookies
By Miriam Pascal, OvertimeCook.Com
Originally published in my column in Ami Magazine
For graham cracker crumbs:
¾ cup graham cracker crumbs (about 6 whole graham crackers)
1 ½ Tablespoons melted margarine
1 ½ Tablespoons dark brown sugar
2 sticks (1 cup) margarine
1 cup dark brown sugar
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2/3 cup chocolate chips, melted and cooled
1 ¼ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
Preheat oven to 375. Line a cookie sheet with parchment paper or grease lightly with spray. Set aside.
Prepare the graham cracker crumbs: using a food processor or a heavy item such as a wooden rolling pin, crush the graham crackers to form crumbs. You want them to be crumbs, but leave a bit of texture.
Place crumbs in a small bowl and add melted margarine and brown sugar. Toss to combine. Set aside. Melt the chocolate chips and set aside.
In the bowl of an electric mixer, cream together the margarine, brown sugar and granulated sugar. Add the vanilla extract and eggs, beating well after each addition. Add the melted chocolate chips and beat to combine.
In a small bowl, sift together the flour, cocoa powder, baking soda and salt. Slowly stir into the mixer and stir until just combined.
Scoop out a ball of dough about an inch in diameter (use a medium cookie scoop or a tablespoon measuring spoon) and make a small indentation. Stuff a marshmallow or two (see tip) inside, then bring the dough over it to cover the marshmallows. Roll it into a ball and roll in the graham cracker crumbs. Repeat with remaining dough.
Bake at 375 for 9-10 minutes. Cookies will be very soft and will fall apart when you first take them out of the oven, so let them cool for a couple of minutes before removing from the tray. To get the full effect of the gooey marshmallow, the cookies are best enjoyed while hot, but they are absolutely delicious once fully cooled as well!
Yield: 3- 3 ½ dozen cookies
Tip: if you want the cookies to have the surprise element, where little or no marshmallow shows through, use one mini marshmallow in the center. For extra gooeyness from oozing marshmallows, use two in the center.
Thanks everyone for coming by! Enjoy the cookies, and come back soon! -Miriam