S’mores Stuffed Cookies with Coconut

S’mores Stuffed Cookies with Coconut

I had to try these S’mores Stuffed Cookies I found at A Cookie Named Desire. What pulled me in were the white and gooey marshmallows that were stuffed in the center. I had to find out how they did not completely melt. The secret, it turns out, is to chill the dough prior to baking to prevent the marshmallow from overheating and dissolving.
My attempts at these cookies have been successful overall with the majority of the marshmallows surviving the baking process. After a couple of batches, I quickly realize that timing is key and waiting too long to remove the cookies from the oven will affect the marshmallow success rate. Cooling them is also key. I would even suggest placing the hot cookies in front of a fan to speed up the cooling process.

I made a few of changes to the original recipe. I use entirely all-purpose flour as opposed to the combination of half-all-purpose-and-half-wheat flour, mainly because there wasn't any wheat flour in the house the first time I made the cookies. They turned out great, so I stuck with all-purpose. I also used cinnamon graham crackers as opposed to honey flavored. Lastly, I added sweetened coconut flakes. The flavor complements the cookies perfectly. It is truly a winning combination of flavors—the cinnamon graham crackers, the chocolate chips, the marshmallows, and the coconut flakes blend into a symphony of deliciousness.
S’mores Stuffed Cookies with Coconut
These cookies will take a little bit of effort. Hand stuffing the marshmallows and forming the cookies take some time. The result is worth it though. Make some the next time you want to impress. They will go fast!
Here’s how you can make them.
S’mores Stuffed Cookies with Coconut:
adapted from A Cookie Named Desire
2 1/2 cups all-purpose flour or half AP and half wheat flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
16 whole (2/3 of a 14.4 oz box) cinnamon graham crackers 
1 cup butter, room temperature
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla extract
2/3 cup semi-sweet chocolate chips
1/2 cup roughly chopped milk chocolate
1 cup sweetened coconut flakes
2 cups mini marshmallows
Whisk flour, salt, baking soda, baking powder, and cinnamon in a bowl. Set aside.
Crush graham crackers into crumbs, being careful not to take them to the powder consistency. Set aside.
Cream butter and sugar until fluffy. Add eggs, one at a time. Add vanilla. Blend well. Slowly add flour mixture blending until just incorporated. Stir in graham crackers, chocolates, and coconut.
Scoop 1 tbsp. dough and make an indentation. Place 4 to 5 marshmallows into indentation. Cover with another 2/3 tablespoon of dough. Form into a flat disc, making sure that the marshmallows are completely covered with dough. The cookie will not spread much during baking. Place on a greased baking sheet. Repeat forming the remaining cookies. Cover and chill overnight or up to three days.
Preheat oven to 350 degrees F.  
Uncover and bake for 8 to 10 minutes. Cool on baking sheet for a minute. Transfer to a cooling rack. Place in front of a fan to speed up cooling process, optional. Makes about 24 cookies.



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