Adapted from a Kathy Casey recipe, these S’mores cookies are dense and chewy chocolate with crisped gooey marshmallow topping.
The change I made was because I didn’t have shortening. I substituted 2 T butter + 2 T flaxseed meal for the shortening. I also sliced the cylinder of dough into 12 cookies as opposed to 10, so I also increased the total amount of topping a bit.
Prep Time:20 mins
Cook Time:16-20 mins
Total Time:36-40 mins plus refrigeration time
Yield:12 large cookies 1x
For the Dough:
10 Tbls. (1 1/4 stick, 5 oz.) Butter, softened
2 Tbls. Ground Flaxseeds
1/2c Granulated Sugar
1/2c packed Brown Sugar
1 Large egg
1 tsp Vanilla Extract
1 1/2c AP Flour
1/2c Unsweetened Cocoa Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 8–oz. pkg toffee baking bits
For the Topping:
1 1/3c Mini-Marshmallows
1/3c Sweetened Condensed Milk
1/3c Graham Cracker Crumbs (about 5 squares’ worth)
Make the Dough
In a large bowl, cream together the butter, flaxseed meal, sugars, egg, and vanilla, by stirring vigorously until mixture becomes creamy. (Or use a hand mixer and cream about 2 minutes)
Sift together the flour, cocoa, baking soda and salt. Mix it into the butter and sugar mixture until all the dry ingredients are incorporated. Then fold in the toffee bits.
On a large piece of plastic wrap, pour out the dough and shape into a 3-inch diameter cylinder with flat sides. It should be about 9” long. Wrap well and refrigerate at least 1 hour, and up to 3 days.
When ready to bake, preheat oven to 335F (Convection) or 350F (conventional). Line 3 baking sheets with parchment or Silpat. (See note 1)
Remove the cylinder of dough from its wrap. Cut the cylinder in half, then cut each half in half, so you have 4 equal short cylinders. Cut each short cylinder into 3 equal parts, making 12 total disks.
Place 4 disks on each baking sheet, leaving as much space as possible to allow for spreading.
Make the Topping
In a medium bowl, mix together the marshmallows, condensed milk, and graham cracker crumbs. The mixture will be very sticky.
Place a heaping Tablespoon of topping into the center of each disk of cookie dough.
Place sheets in the oven and bake until the topping is fully melted and toasty golden brown. This takes 16-20 minutes. In my oven they were done at 16 minutes. Let fully cool on the baking sheets.
If you don’t have enough baking sheets, then when the first sheet is finished, just carefully slide the parchment with baked cookies on it off of the sheet. Then place a second sheet with cookies and topping on the hot pan and into the oven.
Once cookies are cool, store at room temperature up to 24 hours, but they will stay fresh several days in an airtight container.