S’mores Cookies (Whole Wheat)

I can’t seem to find the time to do anything outside of work and getting this new house in order. I’m learning how to maneuver around this new kitchen (with less counter space), new appliances (new to me, not “new”), etc. And now that my 19 month old daughter is running all over the place, it is twice as hard to cook AND take pictures of the process while making sure that she isn’t getting into something she shouldn’t be.

I’m embarrassed to say that I record Yo Gabba Gabba on the DVR and play them for her so that I can actually get something done. I swore she wouldn’t watch tv until she was 2 and then I broke that rule a long time ago.

This past Saturday was the first time I cooked a meal in the new kitchen. I made a delicious chicken spetzatino and some whole wheat s’mores cookies. Why not go from cooking nothing to cooking dinner AND dessert at the same time? All or nothing. That’s how I like to roll!

These cookies were really quite good. I honestly had low expectations because when I make dessert, I just go all out since I don’t make them that often. I was looking through Bon Appetit’s website and came across their ‘healthy’ section. I saw these cookies and thought, why not? I didn’t put the words “Whole Wheat” in the title because I thought that might detract most people from checking this out. But trust me, they are good. I left out the walnuts because I don’t like nuts in my cookies.

When you mix the dry and wet ingredients together, it gets really hard at the end because it seems dry. I added a little more buttermilk to help the stirring process. Next time I make these, I will mix them in the KitchenAid Stand Mixer.

Whole Wheat S’mores Cookies
adapted from Bon Appetit

3 cups whole wheat flour or white whole wheat flour
1 1/2 cups (packed) golden brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 tablespoon robust-flavored (dark) molasses
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups semi-sweet chocolate chips (about 9 ounces)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts (if using).

Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes. I used a medium sized ice cream scoop and made larger cookies. I used the same baking time (15 minutes) and they turned out great. Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up).


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