Strawberry S’mores Cookies (Edit recipe)

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S’mores in cookie form; strawberry cookie form. Turn freeze-dried strawberries into strawberry powder to use in the dough and as a cookie topper along with a drizzle of melted chocolate and graham cracker crumbs. The marshmallow middles remain soft and gooey for days. Dairy-free. Eggless. Nut-free (with vegan option in the notes section). Make these cookies for all the s’mores lovers!

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PREP TIME

20 minutes to 25 minutes

COOK TIME

9 minutes to 10 minutes

INGREDIENTS

Serves: 32

Ingredients

0.75 cup Plant Based Butter, Plus 1 Tbsp; softened at room temperature
0.75 cup Light Brown Sugar, Packed (Dark brown sugar can also be used)
0.25 cup Powdered Sugar
3 Tbsp Cane Sugar
3 Tbsp Organic Oat Milk
1.25 tsp Pure Vanilla Extract
0.5 tsp Apple Cider Vinegar
1 cup Freeze Dried Strawberries, Made into strawberry powder in mini food processor (strawberry powder yield should be 1/4 cup)
1.5 cups All Purpose Flour, Plus 2 Tbsp (1 1/2 cups + 2 Tbsp total flour)
1.5 tsp Baking Powder
0.25 tsp Baking Soda
0.75 cup Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)
16 whole Marshmallows (gluten-free), Regular size marshmallows; each cut in half with serrated knife
0.5 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
0.5 tsp Coconut Oil
1 whole Graham Crackers, 1 sheet (4 rectangles)
1 Tbsp Freeze Dried Strawberries, Crushed into strawberry powder

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, cream together plant butter and sugars at medium-high speed. Add oat milk, vanilla, vinegar and 1/4 cup strawberry powder; beat until combined.
In medium bowl, whisk to combine flour, baking powder, baking soda and salt.
Add flour mixture to bowl with strawberry mixture. Beat until completely combined, scraping sides of bowl as needed.
Star in 3/4 cup mini chocolate chips.
Using a #24 cookie scoop, place one marshmallow half, sticky side-down, inside cookie scoop; pressing sticky side of marshmallow to the inside bottom of cookie scoop. Next, scoop dough into cookie scoop, scraping off excess dough and placing it back into bowl. Use spring-loaded handle of cookie scoop to release dough onto prepared cookie sheets, spacing 3-inches apart. Once released from cookie scoop, the marshmallow half should be sitting in the top center of each dough mound.
Bake on middle rack of oven for 9-10 minutes, until marshmallow has melted into center of each cookie (please note: marshmallow will be puffed up initially, but after 30-60 seconds out of the oven, it will settle back down into the center of each cookie). Cool 5 minutes before transferring cookies to cooling rack. Cool completely.
Place 1/2 cup chocolate chips and coconut oil in small microwave-safe bowl. Heat 30 seconds in microwave; stir. Continue melting in 15-second intervals, stirring in between, until chocolate is just melted and smooth.
Use fork to drizzle melted chocolate over cookie tops. Sprinkle graham cracker crumbs and remaining strawberry powder over cookie tops before chocolate sets. Makes 32 cookies.

Notes

Do not substitute mini or jumbo marshmallows. Only use regular-size marshmallows (the fresher the marshmallows the better, as marshmallows tend to lose their softness over time once the bag has been opened and resealed). Recipe is dairy-free, egg-free and nut-free. Recipe can be made vegan by using organic sugars and regular-size vegan vanilla marshmallows. Store cookies in layers separated by sheets of parchment paper in an airtight container at room temperature for up to 5 days. Marshmallow middles will remain gooey and soft the entire time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	159
Fat:	5 g
Carbohydrates:	26 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	70 mg
Fiber:	0 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.