Smookies From Parentingcom Recipes

S'MOOKIES

Steps:

• Place the first six ingredients in a food processor; process until blended. Add butter, cream and vanilla; pulse until dough comes together (do not overmix). Stir in cinnamon chips. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. square cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until cookies begin to brown, 10-12 minutes (do not overbake). Remove from pans to wire racks to cool completely., Preheat broiler. Spread 1 tablespoon cookie spread on bottoms of half of the cookies. Set aside. Place a marshmallow on bottoms of the remaining cookies; transfer to a baking sheet. Broil 5-6 in. from heat until marshmallows are golden brown, 30-45 seconds. Cover with cookie spread halves; press down gently.

FAVORITE S'MORES COOKIES

Steps:

• Mix oats, flour, graham cracker crumbs, baking soda, baking powder, cinnamon, and salt together in a bowl.
• Beat butter with an electric mixer in a large bowl for 30 seconds. Mix in brown sugar, white sugar, milk, eggs, and vanilla until well blended. Mix in flour mixture until combined. Chill in the refrigerator for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Slice 13 to 15 marshmallows into thirds. Unwrap 36 to 45 candy kisses. Set remaining marshmallows and candy kisses aside for another use.
• Drop rounded balls of dough onto an ungreased baking sheet.
• Bake in the preheated oven for 8 minutes. Remove cookies from the oven and immediately use the back of a spoon to make an indentation in the center of each cookie. Place a marshmallow slice in the indentation and return to the oven until marshmallow is slightly melted, about 1 minute.
• Remove from the oven and push the point of a candy kiss down into each marshmallow. Return to the oven for 1 more minute.
• Cool on the baking sheet for briefly before removing to a wire rack to cool completely.

S'MOOKIES

Steps:

• Preheat Oven to 375.
• Line baking sheets with parchment paper.
• Mix flour and baking soda in a small bowl, set aside.
• Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
• Add egg and vanilla and beat until smooth.
• Add flour mixture and stir until combined.
• Roll dough into 24, 1 1/2 inch balls.
• Place 2-3 inches apart on baking sheets and flatten slightly.
• Bake 8-10 minutes. Remove when they look underdone if you like chewy cookies. Remove when barely brown at edges if you like them crumbly and crunchy.
• Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes).
• While cookies cool, combine 2T butter and chocolate chips in a small bowl. Microwave until barely melted, about 1 minute. Stir well and let cool at room temperature until slightly stiffened.
• Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
• Spread one cookie with marshmallow cream and the other with the chocolate mixture. Press together until filling extends to cookie edges. Chill in a single layer until firm, then store in fridge.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.