S’Mores Cookies

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I love s’mores! I mean really, what fun is camping without s’mores?

I have to admit that I have tried making s’mores in the microwave, on the gas grill, and even with a pocket lighter. Don’t judge, I have an obsession! So when I found this amazing recipe last fall I knew I would fall in love! No campfire? No problem! No fire is needed to create these gooey, chocolately cookies.

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S’Mores Cookies

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Ingredients

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces bittersweet or semisweet chocolate, cut into 30 squares
15 large marshmallows, halved horizontally

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Instructions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in egg; Scrape down the sides of the bowl with a rubber spatula as needed. With mixer on low, beat in flour mixture just until combined.
Roll a heaping tablespoon of dough into a 1½-inch ball and place on prepared baking sheets, 1 inch apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Top each with a chocolate square.
Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through.
Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.