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Bringing Home the Bakin'

bake my cake and eat it, too

I can’t think of another treat that epitomizes summer (or summer camp) more than the traditional s’more.  So, as I prepare for my ten weeks at summer camp (working, of course!), I thought I’d share a recipe that exudes all of the summer flavors and memories of a s’more, but that can be enjoyed year-round.

Chocolate-Covered Marshmallow Cookies – Martha Stewart

Ingredients:

  • 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
  • 1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons packed light-brown sugar
  • 1 large egg
  • 9 large marshmallows, halved
  • 9 ounces semisweet chocolate, coarsely chopped

Directions:

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
  2. Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
  3. Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
  4. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.
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