S'mores Gelt Cookies
Recipe type: dessert
Serves: 3 dozen cookies
Originally published in Ami/Whisk magazine
graham cracker cookies:
  • 1 cup oil
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups flour
  • 1 ½ cups graham cracker crumbs
for garnish:
  • 18 large marshmallows
  • 36 large chocolate coins
  1. Prepare the garnish:
  2. Cut each marshmallow in half along the width and place, cut (sticky) side down, on a parchment lined cookie sheet.
  3. Broil on high for about 30 seconds to a minute, until they start browning - but watch the marshmallows carefully to ensure they don’t burn.
  4. Flip each toasted marshmallow over. The bottom side will still be sticky - press a chocolate coin onto it. Set aside.
  5. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
  6. In the bowl of an electric mixer on medium speed, beat together the oil and sugar until combined. Add vanilla, eggs, baking powder, baking soda and salt. Beat until combined.
  7. Turn the mixer to low and add the flour and graham cracker crumbs. Mix until combined and a dough is formed.
  8. Use a medium cookie scoop (or heaping tablespoon) to spoon the dough onto the prepared cookie sheets.
  9. Bake for 10 minutes. Immediately, press a marshmallow/chocolate coin garnish, toasted marshmallow side down, onto the center of the cookie. Press down to reinforce the indentation and seal the garnish into the cookie.
  10. Let cool completely before eating.
Plan Ahead:
  1. These cookies freeze nicely in an airtight container.
Recipe by Overtime Cook at http://overtimecook.com/2016/12/01/smores-gelt-cookies/