
Maybe it’s the promise of summer, the nostalgia of a campfire and roasting marshmallows, or the memories of childhood… but S’mores are one of my favorite treats. The way the toasty marshmallow melts the chocolate and the texture of them sandwiched between graham crackers just makes me smile. The S’mores White Russian Cookies are a grown up version of a childhood favorite. Brown butter graham cracker dough, infused with Kahlua and Vanilla Vodka, loaded with chocolate chunks and marshmallows... Yes, Please! One bite and you’ll want “some more.”

Ingredients:
1.5 sticks unsalted butter
133 g light brown sugar
110 g extra fine white sugar
1 large egg
2 tsp vanilla paste
1.5 Tbsp Kahlua
1.5 Tbsp Vanilla Vodka
250 g all-purpose flour
1/2 tsp baking soda
2 tsp cornstarch
1/8 tsp kosher salt
1/2 cup crushed graham crackers
1/2 cup mini marshmallows (torn in half) or marshmallow bits
1/2 cup chocolate chunks
Directions:
Brown 1.5 sticks of butter in a medium saucepan, stirring constantly over med-high heat until you reach a deep honey color. Remove from heat and cool to room temperature.
Preheat oven to 375 degrees, line baking pan with parchment paper.
Once butter is thickened and room temperature, cream together butter and both sugars in a stand mixer until lighter and fluffy. Add in egg, vanilla, Kahlua, Vanilla Vodka and mix for 2 minutes.
In a separate bowl add flour, cornstarch, baking soda and salt (whisk together).
Add dry mixture, one cup at a time to the wet mixture and mix until just combined.
Fold in crushed graham crackers, marshmallows and chocolate chunks.
Using a large #20 cookie scoop, scoop dough onto parchment lined cookie sheet. Cover and chill dough for at least 2 hours up to 48 hours.
For a "bakery style" look, press a couple torn mini marshmallows into tops of cookies before baking.
Bake approximately 10-13 minutes or until the top is just starting to brown, do not overbake. Leave on a baking sheet until slightly cooled, then transfer to the cooling rack.

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