Deep Dish S'mores Cookies

Do you love s'mores? Do you love cookies? Then these deep dish s'mores cookies are about to become one of your favourite dessert recipes.

Supplies:

Before you start making these delicious treats, you need to gather a few crucial items first.

• A whoopie pie pan. These can be bought at most cooking supplies shops, but if you don't want to invest in one, a regular muffin pan will also work.
• A mixer equipped for making dough, otherwise prepare yourself to hand-mix these. Small handheld mixers can have their motors burn out when trying to mix thick doughs and wooden spoons can snap at the handle. For this recipe, I recommend a sturdy metal or solid plastic spoon if you'll be mixing the dough by hand.

Ingredients:

For the dough:

• 1/2 cup butter, softened
• 3/4 cup light brown sugar
• 1 egg
• 1 tsp vanilla
• 3/4 cup graham cracker or digestive biscuit crumbs
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup and 2 tbsp all purpose flour
• A dash or two of milk
• 42 grams/1.5 oz of micro mini marshmallows (These are the dehydrated kind that typically go in hot cocoa. You can also buy mini marshmallows and cut them into smaller pieces if you cannot find any micro mini marshmallows.)
• 1 cup large milk chocolate chips or chocolate chunks

For the garnish:

• 4 large marshmallows, halved
• 1 milk chocolate bar cut into pieces

* Recipe yields about a dozen cookies.

Steps:

1. Preheat the oven to 350˚F/180˚C.
2. Grease the whoopie pie or muffin pan with cooking spray or butter. Make sure to grease the entire cup or the cookies will stick to the walls when you try to remove them.
3. In a large mixing bowl, combine the softened butter and light brown sugar until the mixture is fluffy.
4. As you continue mixing, add in the egg and vanilla until smooth.
5. Add the graham cracker or digestive biscuit crumbs, baking soda, and salt. Mix thoroughly. The dough should noticeably thicken.
6. Combine the flour with the mixture. If you're working by hand and you're finding the thickness of the dough tough to mix, you can add a dash or two or milk to make it easier.
7. Stir in the chocolate chips/chocolate chunks and micro mini marshmallows. Continue mixing until the pieces are evenly distributed throughout the dough.
8. Taking small balls of the cookie dough, press them evenly into the pan. If you're using a whoopie pie pan, the cups should be completely filled with dough. If you're using a muffin pan, only fill the cups 1/3 of the way.
9. Bake for 8 minutes. Remove the pan from the oven and press a marshmallow half on top of each cookie. Return to the oven and continue baking for another 4 to 5 minutes until the marshmallows turn slightly golden.
10. Upon taking the cookies out of the oven, using the chocolate bar pieces, lightly press one piece on top of each marshmallow. The radiating heat from the cookie will melt the chocolate.
11. Let cool for 10 minutes. Using a small spatula or butter knife, gently loosen the edges around the cookies and lift from the pan. Be careful not to smear the melted chocolate.

Dig in and enjoy!

And if you're planning to eat these cookies after they've fully cooled, you can still relish in that warm, gooey fresh from the oven goodness by microwaving them for about 10 seconds. The marshmallows and chocolates will melt like you've just baked them.