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.
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?