S'mookies
This was the Parenting magazine cookie contest grand prize winner, as published in the December/January 2009 issue. I doubled the amount of marshmallow cream in the original reccipe and I got only 12 finished cookies, about 3" each, vs 24 in the original recipe
Ingredients
12 serv.Step-by-step instructions
- 1
Preheat Oven to 375.
- 2
Line baking sheets with parchment paper.
- 3
Mix flour and baking soda in a small bowl, set aside.
- 4
Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
- 5
Add egg and vanilla and beat until smooth.
- 6
Add flour mixture and stir until combined.
- 7
Roll dough into 24, 1 1/2 inch balls.
- 8
Place 2-3 inches apart on baking sheets and flatten slightly.
- 9
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.
- 10
Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes).
- 11
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.
- 12
Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
- 13
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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