I thought making a s'mores-themed cookie would be appropriate since we're in the middle of summer. I did this last summer, with the S'mores nipple cookies, but I forgot about that recipe and picked out this recipe from an old issue of Bon Appetit. I used some excellent buttermilk from a local farm, and I used semisweet chocolate instead of milk chocolate. I think that was a mistake. The cookies are not sweet at all, despite the marshmallows, so I think they would have been better with the milk chocolate. I also omitted the walnuts - too many people with allergies. When the cookies came out of the oven, they were very crunchy. I added some extra marshmallows on top before they cooled, just because. This turned out to be an excellent idea because, while they rested in the cookie box overnight, the marshmallows helped soften all the cookies to a much better texture. I didn't really like them but a lot of people did, which surprised me! I guess I just wish they had been sweeter. So American of me.
Whole Wheat S'more Cookies
Bon Appetit, February 2008
Whole wheat flour gives these clever cookie S'mores a graham-cracker flavor. Leave the marshmallows out for a day or two on a plate to get stale—they'll hold their shape better during baking.
3 cups whole wheat flour or white whole wheat flour
1 1/2 cups golden brown sugar, packed
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 tablespoon robust-flavored, dark molasses
1 1/2 teaspoons vanilla extract
1/2 cup unsalted butter (1 stick), melted
1 1/2 cups milk chocolate chips (about 9 ounces)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts
Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.
Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes. Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up). DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
Yield: 3 dozen