Best Marshmallow Stuffed Smores Cookies Recipes

S'MORES MARSHMALLOW COOKIES

Steps:

• Whisk the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.
• Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
• Heat the oven to 375 º F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment. I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
• Continue baking the rest of the cookies: Continue baking in batches until all the cookie dough and marshmallows have been used.
• Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week at room temperature. The marshmallows may stick to the wax paper; just gently peel the paper away when removing the cookies.

MARSHMALLOW-STUFFED BLIZZARD COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the bowl as needed. Add the vanilla and beat to combine.
• With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
• Use an ice cream scoop or large spoon to drop spoonfuls of the cookie dough into a medium bowl, alternating the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 minutes.
• Line 2 baking sheets with parchment paper. Scoop 12 balls of dough (about 1/4 cup each) with a large ice cream scoop or a measuring cup onto the prepared baking sheets, spacing the dough 2 inches apart.
• Flatten each portion of dough and put a marshmallow half in the center. Fold up the cookie dough, pinching to seal, so that the marshmallow half is completely sealed. Roll into a smooth ball and roll the top in the sprinkles. Repeat with the remaining cookie dough. Refrigerate until firm, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Bake the cookies until lightly golden around the edges, 15 to 20 minutes. (If marshmallow cracks through the top, no need to worry! It will settle back down as it cools). Let cool 5 to 10 minutes on the baking sheets.