Best Smookies From Parentingcom Recipes

S'mookies image

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 10 cookies.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats
1/3 cup packed brown sugar
2 teaspoons grated lemon zest
1/2 teaspoon grated whole nutmeg or 1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup cold butter, cubed
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 cup cinnamon baking chips
10 tablespoons Biscoff creamy cookie spread
20 large marshmallows

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.

Nutrition Facts :

S'mookies image

Provided by MDMama

Categories Dessert

Time 40m

Yield 12 large sandwich cookies, 12 serving(s)

Number Of Ingredients 10

2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 1/3 cups packed light brown sugar
1 large egg, beaten
3/4 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1 cup marshmallow cream

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.