Soft Chocolate Marshmallow Cookies
I’m officially over winter.
I know a lot of people say that, but I think today I truly am. It may be because I’m tired of constantly scraping salt off my boots, my work pants and even our hardwood floor. I’ve lost count at how many times I’ve managed to misplace my mitts, hat and scarf at any given moment. And I’m still not too thrilled that it’s dark outside before 6pm.
But it’s almost the end of February and I swear, it’s like a light at the end of the tunnel. Spring is coming.
There are a lot of things I’m looking forward to when the weather warms up. Trading in my winter jacket for a lighter spring sweater. Going outside for more walks. Patio weather. Winter is definitely the season of being cooped up and I swear if it wasn’t for my hot yoga classes, I would be going stir crazy right about now.
In my desire for warmer weather, I spent an afternoon making a couple batches of these soft chocolate marshmallow cookies. Eating one reminds me of camping with my family, sitting around the campfire after supper and stuffing ourselves silly with s’mores. My original plan was to have a mini marshmallow inside each cookie, but there were melting issues with the marshmallows and I instead I went with more of a thumbprint cookie idea. I rolled the cookies in graham cracker crumbs prior to baking, but I think next time I may also mix 1/4 cup of graham cracker crumbs into the cookie dough as the flavour wasn’t quite as pronounced as I would have liked.
Happy (one more month until) spring everyone!
Soft Chocolate Marshmallow Cookies
Ingredients:
- 1/2 cup butter/margarine, softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp espresso powder (optional)
- Dash of salt
- 25-28 mini marshmallows
- 1/4 cup graham cracker crumbs
Directions:
- Preheat oven to 350*F. Line your baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream butter/margarine with granulated sugar and brown sugar. Add egg and vanilla extract and continue mixing until well combined.
- In a separate bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, baking powder, espresso powder (if using) and salt. Gradually pour flour mixture into wet mixture and mix until well-blended.
- Shape cookie dough into 1 1/2 inch balls and roll in graham cracker crumbs. Gently press your thumb into the center of each ball and place a mini marshmallow in each dent.
- Space cookies 2 inches apart on your baking sheet and bake for 5-7 minutes. It is preferred if your cookies are slightly under-baked.
- Let cookies cool for one minute before transferring to a wired rack. Store in an air-tight container.
Cookie recipe adapted from Food.com
