One of the prettiest cookies out there in my opinion is the crinkle cookie. It’s where imperfect meets perfect. Usually cookies that crack are considered ugly and these become the cooks treat or even thrown away. But not with these cookies. They are covered in a confectionary powder so that when they crack they form a very pretty design on the top of the cookie. I plan to use that concept with s’more ingredients. Take a chocolate cookie, Fill it with marshmallow and dust it in graham cracker crumbs. So that way when they crack, they expose the marshmallow on the inside and beautiful graham cracker turns on the outside.Viola, Homemade S’mores Crinkle Cookies.
The myth of the marshmallow
When I was developing this recipe, I read so many recipes that just formed the cookie around the marshmallow and baked it and all was right with the world. LIES!!!!!!!! The marshmallow will pull a Houdini and vanish from your cookie. It melts before the cookie has a chance to bake. The marshmallow must be frozen to give the cookie a head start. If it isn’t, this happens.
No good. What’s a s’more without the marshmallow?
I hope you try these cookies. I know you will love them. Leave me any question you have down below and I would be more than happy to answer any question you have. If you make these, please take a picture and tag clumsy cake on instagram! I hope see you all next time. bye.
S'mores Crinkle Cookies
Chocolate cookies stuffed with marshmallow and rolled in graham cracker crumbs.
Ingredients
- 1 stick of butter
- 1/2 of a Cup of Granulated Sugar
- 1/2 of a Cup of Packed Light Brown Sugar
- 2 Eggs
- 3/4 of a Cup of Bread Flour
- 3/4 of a Cup of All Purpose Flour
- 1/2 of a Cup of Unsweetened Cocoa Powder
- 1 Tsp of Baking Powder
- 1/4 of a Tsp of Salt
- 1 Tsp of Vanilla Extract
- 1 Tsp of Instant Espresso Powder
- 4 Graham Crackers (crushed into crumbs)
- 16 halved frozen Marshmallows
Instructions
Prep
- Halve the Marshmallows and freeze overnight.
- Pulse the graham crackers up in a food processor until you get crumbs.
- Mix together the dry ingrediants in a medium sized bowl.
- Prepare your cookie sheet by laying it with parchment paper and spraying with nonstick spray.
Cookies
- Preheat the oven to 350•.
- Place the butter and 2 types of sugar in the bowl of your stand mixer fitted with the paddle attatchment or regular bowl with a rubber spatula or hand mixer.
- Mix for 2-3 minutes until light and fluffy.
- Add in the eggs one at a time,beating between each addition.
- Sift in half of the dry ingredients and mix until almost combined.
- Sift in the other half of the dry ingredients and mix until fully combined.
- Using a 4oz cookie scoop portion out a ball of the dough into your hand and flatten it out. Form the dough into a ball forming the dough around a halved frozen marshmallow.
- Roll the ball in the graham cracker crumbs and place it on a prepared cookie sheet.
- Repeat until all of the dough and all of the marshmallows are used.
- Place the cookies in the fridge to chill them for 20 minutes.
- Bake the cookies for 10-12 minutes or until they crack but the marshmallow is not melted away.
Notes
Do not overmix the dry ingrediants. This will result in a tough cookie.
If the marshmallows are not frozen and properly chilled before they go in the oven they will melt.
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If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.