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These s’more filled cookies taste just like the real deal! They are the perfect treat to bake when the weather outside isn’t ideal for making s’mores. And since they contain no nuts, they’re also great to pack for a school lunch or potluck.
To make the dough I used a combination of oat flour and all-purpose flour. Oat flour adds nutrients such as fiber, protein, and iron, while the regular flour provides gluten. For this recipe, gluten is essential in preventing the cookies from falling apart when you bite into them.
To form cookies of the same size, you need to scoop the dough with an ice-cream scoop. Alternatively you could use a tablespoon if you don’t have an ice-cream scoop. Make sure to scoop the same amount of dough each time.
Then you need to flatten to dough between your palms, and place a chunk of chocolate and marshmallow in the middle. Fold the edges of the dough over the filling to form a ball. Roll the ball between your palms to even out the surface, then roll it into crushed graham crackers.
Please note that the marshmallows inside the cookies might melt during baking. They may “disappear” into the dough, but the flavor still remains. However, if you wish to prevent this from happening, you could try using half of a large marshmallow instead of a mini one like I did.
To crush the graham crackers, I placed them in a ziplock bag and hit them with a rolling pin. This gave an uneven texture with some large crunchy bits. However, if you prefer a less crunchy texture, you can place the graham crackers in a food processor.
Furthermore, this recipe is similar to a shortbread recipe, meaning that you have to be careful with the liquids. Aside from one egg which contains emulsifiers, I used no other liquids. Therefore I chose to use vanillated sugar instead of liquid vanilla essence. You can find vanillated sugar on Amazon and in grocery stores that carry European produce. Alternatively, you could use vanilla paste.
For scooping the dough I used an ice-cream scoop of 17 ml (½ fl. oz.), which resulted in 15 cookies. The number of cookies you get will differ with differently sized ice-cream scoops. Please note the baking time will also differ. You will know the cookies are ready when the surface looks golden-brown.
Here’s the recipe for the s’more filled cookies:
S’More Filled Cookies
- 1 cup (100 g/ 3 ½ oz.) oat flour
- ¾ cup (120 g/ 4 ¼ oz.) all-purpose flour
- 1 ¼ sticks (145 g/ 5 oz.) unsalted butter, room temperature
- ½ cup (60 g/ 2 oz.) icing sugar
- 1 large egg, room temperature
- 50 g (1 ¾ oz.) semi-sweet chocolate, finely diced
- 15 mini marshmallows
- 5 tbsp. graham crackers, crushed
- 2 tbsp. vanillated sugar
- 1 tbsp. baking powder
- ¼ tsp. salt
- Preheat oven to 180°C (350°F).
- Place the all-purpose flour and oat flour into a bowl. Add the salt and baking powder, whisk them together and set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the egg, vanillated sugar, and beat them together until well incorporated. Add the flour mixture in three to four steps, mixing well after each addition, forming a soft dough.
- Line a baking tray with parchment paper.
- Place the crashed graham crackers on a plate.
- Scoop the cookie dough, using an ice-cream scoop. Flatten the dough with your hand. Place one mini marshmallow and a piece of chocolate the center and fold dough over them. Roll dough in your palms to form a ball. Roll each cookie dough ball into the crushed graham. Repeat until all dough is used. Place the cookies on the baking tray 5 cm (2 inches) apart.
- Place the tray into the preheated oven and bake for 25 minutes, or until the cookies become golden brown. Remove from the oven and allow to cool 2 minutes on the baking tray, then transfer them to a rack.