Wednesday, August 15, 2012

S'mores Stuffed Cookies

I remember seeing a picture of a s'more stuffed chocolate chip cookie for the first time. My first thought was that's TOO much. But the longer I thought about it, the more that I realized that it's perfect. If I can put vegan nutella or chick-o-sticks in a cookie, than a s'more really isn't that different. People put oreos in cookies all the time, right?! And I know that I have made s'mores cookies before, but these are so different. A girl can't ever have too many marshmallows.

leaves and flours vegan s'mores stuffed chocolate chip cookies

S'mores Stuffed Chocolate Chip Cookies
makes approximately 8 large cookies

1 cup Earth Balance
3/4 cup sugar
3/4 cup brown sugar, packed
1 tbl Ener-G (beat with 1/4 cup water)
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
heaping one cup chocolate chips
2 whole graham crackers (Nabisco brand are honey free)
4-6 vegan marshmallows (I used Sweet & Sara, which are slightly larger than Dandies)
1/2 bar dark chocolate

Make your cookie dough first. Break each of your graham crackers into quarters. Cut your marshmallows in halves or leave whole, depending on the amount of gooeyness you want in your cookie. I made mini s'mores similar to the pictures here. Now it's time to wrap those s'mores in cookie dough! I found it easiest to use a large scoop to portion out sixteen pieces of dough on a sheet of parchment. I flattened all of those with my palm, set the mini s'more on top, and set another piece of flattened cookie dough on top. pinch all the edges together, and bake for 12-18 minutes at 350. The baking can be pretty variable depending on how thick your s'mores are.
Be sure to give these cookies plenty of room! They spread like nobody's business. I baked 4 per cookie sheet. I tried to make my cookies a little smaller than the 6-8" ones I had previously seen, but they were still at least 4-6".
Make sure you have plenty of almond milk handy to wash them down.

leaves and flours vegan s'mores stuffed chocolate chip cookies

I'm gonna be honest here. I didn't find these cookies to be near as revolutionary as I expected them to be. I thought they were gonna alter my perspective on baked goods, and I was just a little underwhelmed. If I were going to do this again, I would probably use a sugar cookie dough like I did with the nutella cookies. The piece of chocolate along with all the chocolate chips in the cookies was just not my thing(I know. I can't believe I am saying it either). I also think that the taste & texture of the graham cracker get a little lost in the cookie dough. The texture gets a little moist during the baking, and the brown sugar in the dough sort of covers up the graham taste. So I think that if you used a sugar cookie dough and rolled it in graham cracker crumbs before you baked it, then you would have the real deal. Maybe someone will try it & let me know how it goes?


  1. Whoa! I need to try this tomorrow!

  2. Ooh this is new to me. One day I'll try to make it using sugar cookie dough!

  3. Ooh I love the idea of rolling the cookie in graham cracker crumbs before baking... I'm going to have to try that out. I'm surprised these were underwhelming, they sound so delicious!

  4. Oh my goodness these look absolutely amazing! I think I'm going to have to give them a try this weekend!

  5. that milk bottle is so good. you are perfect.

    i think sugar cookies sound way better, too. if you give me a good sugar cookie recipe then i will test your theory out!

      or I made this dough to wrap things in before:

      2 1/2 cups all-purpose flour
      1/2 tsp baking powder
      1/2 tsp salt
      1 1/2 cups plus 1/3 cup granulated sugar, divided
      1 cup Earth Balance
      1 tbl Ener-G beat with 1/4 cup water
      2 tsp vanilla extract
      1 tsp sea salt

    2. i'm not super into the tofutti in the other recipe so i might try the above one. is it 350 for 12-14 minutes, too? also, why is the sugar divided?? halp!