This is a recipe to enjoy during the summer, or year round. Enjoy it around the campfire, or by the fireplace! I know you’re only supposed to blog about s’mores between the months of June and August, but that doesn’t have to prevent you from making s’mores whenever you feel like it… 🙂
These cookies are a superb dessert! The outside is a chewy, chocolatey brownie cookie. (It’s a thing; a cookie with almost the same texture and taste of a brownie.) The inside is filled with melty dark chocolate and creamy vegan marshmallows. (I use vegan marshmallows because gelatin grosses me out!) I sprinkled some chopped walnuts on top of the cookies, just like that “healthy” trick mom always did that you hated. Personally, I like brownies with walnuts, but if you prefer to emit them that’s fine, just know you’re missing out on a lot of healthy fats and nutrients!
In this post about these cookies, I described baking them as an adventure. And it is one. For one thing, stuffed cookies are always an adventure because they require bold baking skills and result in a cookie fraught with mystery. But the main reason baking these cookies will be an adventure is because it’s very hard to get the marshmallows to stop sticking to you/the spoon/the knife and stay in the middle of your little circles of cookie dough like they are supposed to. However, if you’re up to the challenge I encourage you to embark on this adventure. It just might be the most delicious one you’ve ever experienced!
S’mores Stuffed Brownie Cookies
Makes 18 cookies
adapted from this recipe on hersheys.com
- 1 Stonyfield Farms brand fat free Chocolate Underground yogurt
- 1/2 tbl cold water
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1/4 cup organic raw agave syrup
- 2 tbls Peanut Butter & Co. brand Dark Chocolate Dreams peanut butter
- 1 egg (I used Egg Beaters)
- 1/2 cup whole wheat pastry flour
- 1/3 cup Hershey’s unsweetened cocoa powder
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- about three large marshmallows (I used Dandies brand vegan classic vanilla marshmallows)
- 1/4 of a bar of dark chocolate (I used Endangered Species brand 88% cacao. The darker the chocolate, the better, in my opinion!)
- 3 tbls chopped walnuts
Preheat oven to 375 Fahrenheit. Line a cookie sheet with aluminum foil, and spray the foil with nonstick spray.
In a large bowl, combine the yogurt, water, agave, brown sugar, chocolate peanut butter, and vanilla exract. Beat on medium setting until well combined. Add the egg or Egg Beaters and beat on medium until it is incorporated into the mixture.
In another bowl, combine the flour, cocoa powder, baking soda, and salt. Mix. Add this mixture into the wet mixture. Beat on low setting until all the dry stuff has been incorporated into the wet stuff. Mixture will look more like batter than dough. Stir in the chocolate chips.
Using a spoon, drop batter in relatively round glops onto the foil-lined cookie sheet. Make 18 drops, leaving about half or more of the batter/dough to cover over the filling.
Here comes the toughest part of this adventure. Place the marshmallows on a small plate and microwave for 30 seconds or until melty. Pull off pieces and place them in the center of each circle of batter/dough on the cookie sheet. (I found one of the most effective methods for doing this was to get the gluey marshmallow mess attached to two different fingers, then stretch the fingers apart while holding the marshmallow over the cookie batter until it was stretched thin enough to come off the fingers and settle on the cookie.) Next, chop up your chocolate. Make little rectangles, and place them on or around the marshmallow goop on each cookie. It is okay if you end up with tiny chocolate shreds; in that case just sprinkle them across the surface of each marshmallow.)
The hardest part is over! (Once you wash your hands, that is.) Now, spoon the remaining cookie batter on top of each cookie, making sure to cover the filling entirely.
Sprinkle the walnuts on top of the surface of each cookie. (I actually did this after they were in the oven for 4 minutes and it turned out just fine! So either way works.)
Place cookie sheet in the preheated oven. Bake for 7-9 minutes total or until cookies are just set. This short baking time leaves you with a soft, chewy cookie – yum!
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