My parents took us camping every summer, and one of the best parts was roasting marshmallows over the fire to create s'mores. Sticky, charred marshmallow and oozing chocolate were heaven for a nine year old. Now I'm 41 and instead of waiting to go camping, I make these cookies in my oven. With whole wheat flour and dark molasses, the cookie base tastes very similar to graham crackers. However, these cookies are a bit tricky; firstly, make sure to leave the marshmallows out on the counter for a few days so that they become good and stale. This will keep them from completely dissolving while the cookies bake. Also, do not forget to line your baking sheets with parchment paper or you will be chiseling the cookies off. The hot sugar from the marshmallows is sticky indeed, and adheres to cookie sheets like superglue. Thirdly, the cookies are prone to completely falling apart if you try to remove them from the sheet to a cooling rack immediately after taking them from the oven. It's much better to wait a few minutes and allow them to cool before attempting to move them. This way, the sugars harden up and the cookies will stay in one piece.
3 cups whole wheat flour
1 1/2 cups packed brown sugar
3/4 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
2 large eggs
1 tbsp dark molasses
1 1/2 tsp vanilla
1/2 cup unsalted butter, melted
1 1/2 cups milk chocolate chips (I used semi sweet)
1 cup stale mini marshmallows
3/4 cup coarsely chopped walnuts
Pre-heat your oven to 350 F and line your baking sheets with parchment paper. This is very, very important!
In a large bowl, whisk together the flour, brown sugar, salt, and baking soda. Set aside.
In a different bowl, whisk together the buttermilk, eggs, molasses, and vanilla. Add the melted butter and whisk. Dump the buttermilk mixture into the flour mixture and stir until evenly moistened. Fold in the marshmallows, walnuts, and chocolate chips.
Scoop by just leveled tablespoons, about 3 inches apart, onto parchment paper lined cookie sheets. The dough will be really sticky. Bake them for about 11-15 minutes until puffed, golden and dry to the touch, but still soft.
Remove the pan from the oven and allow it to sit on your stove top to cool for about 5 minutes before removing the cookies to racks. Doing this alllows the marshmallow to cool slightly and easier to remove from the parchment instead of sticking and being a complete mess. Store in a sealed container at room temperature.
Makes 3 dozen
Adapted from Bon Appetit