S'more is a classic summer treat and this tantalizing recipe of S'more Cookies from the cookbook Let's Bake! Over 100 Dessert Recipes for Gifting & Giving puts a great twist to this beloved dessert.
Written by talented home baker Gail Sweeney, the book is packed with a lovely variety of cakes, cookies, pastries, and pies. Each recipe is a little piece of joy to share, whether you're hosting friends, raising funds, or celebrating special occasions.
S'more Cookies
Equipment: Three 12 x 18-inch baking sheets, lined with parchment paper, a stand mixer fitted with the paddle attachment or handheld mixer.
Ingredients
1-1/4 cups graham cracker crumbs
2-1/2 cups flour
1/2 teaspoon salt
.jpg)
1 teaspoon baking powder
1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, room temperature
2 teaspoons vanilla
2 cups mini marshmallows plus 1/2 cup for garnish
3 Skor bars, chopped
2 cups milk chocolate Callebaut callets or Chipits or chopped chocolate
1/2 cup dark (54%) Callebaut callets or Chipits or chopped chocolate for garnish
1/2 cup Nutella
Directions
1. Chop up the Skor bars into 1/4 inch pieces, lightly flour, and place them in the freezer.
2. On a large piece of parchment paper, whisk together the graham crumbs, flour, salt, baking soda and baking powder.
3. In the bowl of the stand mixer, cream together the butter and both sugars until smooth.
4. Add the eggs, one at a time, beating well after each addition, until the mixture is light and fluffy then add the vanilla.
5. Tip in the dry ingredients and mix until blended.
6. Add the chocolate, Skor pieces and marshmallows.
7. Take the bowl off the stand and add the Nutella to the dough in tablespoons, being careful to keep it separate enough so that you can see it in sections, rather than turning the dough into a uniform color.
8. With a large cookie scoop, scoop out mounds of dough onto the prepared baking sheets, two inches apart.
9. Chill the dough for 30 minutes.
10. When ready to bake, preheat the oven to 365°F.
11. Bake the cookies for 12 to 15 minutes until browned around the edges but still a little soft in the center.
12. Remove from the oven and place a few chocolate chips on each one, followed by 3 or 4 mini marshmallows.
13. Place back in the oven just until the marshmallows reach a golden brown color.
14. Let cool on the sheets for 10 minutes before removing to wire racks. Enjoy!
Note: These cookies can be kept in airtight containers in the refrigerator for 4 days and can be frozen for up to 3 months. They are terrific warmed right out of the freezer in a 350°F oven for family and guests.
About the Author
Gail Sweeney has been baking and tweaking her recipes for over 25 years, providing specialty markets, bistros and boutique stores with her renowned goods. Her love for baking stems from the happiness it brings to others. Also an aspiring food photographer, her recipes have been featured in local newspapers and television in Ontario, Canada.
# # #
LET'S BAKE
Written by Gail Sweeney
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com
No comments:
Post a Comment