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Smore’s Cookies

Smore's Cookies

The Story behind it: Chocolate chip cookies are great and all but sometimes they can be a bit boring and plain, and that’s why I came up with the idea of smore’s cookies! One day when I wanted something sweet, I saw that there was chocolate chip cookie dough in the fridge, but I didn’t want just plain old chocolate chip cookies, so I looked to see if there was anything I could use to spice it up a bit, and that’s when I saw the mini marshmallows! The thought that went through my head at the time was something like “Hey! Chocolate and marshmallows go good together right? I should add some!”  So I added some mini marshmallows to the chocolate chip cookie dough and when I tried the after product it blew my mind away! It tasted so much like smore’s except in a cookie form! And that’s the story of how the smore’s cookie was born.


Makes about 2 dozen cookies

Ingredients:

  • 1 organic egg
  • 10 tbsp ghee butter
  • 1 cup organic all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 cup cane sugar
  • 1/2 teaspoon sea salt
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup good quality chocolate chips
  • 1 cup all natural mini marshmallows 

Directions:

  1. Preheat oven to 350 degrees.
  2. In a small bowl mix together the flour, sea salt and baking soda, set this aside.
  3. In a large bowl combine the butter and both sugars and whip until light and fluffy. Add in the vanilla and eggs and mix until well combined.
  4. Add flour mixture and mix until just combined, do not over mix.
  5. Gently stir in the chocolate chips and marshmallows. Drop heaping tablespoon sized balls of cookie dough onto an ungreased baking sheet about 2 inches apart. Top each cookie ball with extra marshmallows and chocolate chips.
  6. Bake for 9 to 11 minutes or until just golden brown. Remove from the oven and cool for 2 minutes then immediately remove from the baking sheet and transfer onto a wire cooling rack to finish cooling.
  7. Once completely cool, transfer to an airtight container and store for up to 2 weeks.

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