S'mookies
photo by MDMama
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12 large sandwich cookies
- Serves:
- 12
ingredients
-
Cookies
- 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
-
Filling
- 1⁄2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup marshmallow cream
directions
- 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.
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Reviews
-
I have made these several times now and cant believe I have not reviewed them yet! They are AWESOME. The cookie part melts in your mouth and the chocolate and marshmallow go with them perfectly. It is a process to make them and they definitely need to be stored in the fridge or they are crazy messy. But who minds a little mess when you are stuffing your face with delicious gooey goodness.