Stuffed S’mores Cookies

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These were a happy accident.

It was after midnight. I was craving something sweet and *sort-of* homemade.

So, I improvised with what I had on hand.

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Namely, I stuffed squares of frozen pie crust with pieces of chocolate and mini marshmallows, brushed ’em with beaten egg, then baked them ’til golden.

Don’t hate. You guys know I’m all about making everything from scratch.

Except for every once in a while, when you Want. Something. Right. Now.

And you know what? These were pretty good!

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The marshmallows kind of disappear and melt into the whole business. They’ll definitely satisfy a late-night, chocolate-pastry-sugary craving.

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Get creative with pie crust

This barely counts as cooking. Call me Sandra Lee, I know. (I know how to make killer crust, I just don’t always want to 😉 )

You can certainly make these 1,000 times better with homemade crust…and maybe even throw in some nuts, or what have you.

If you want to make your own crust, take a peek at my double-crust Blueberry Pie here. That crust recipe will work just fine.

(And if you’re even more ambitious, check out how to make your own marshmallows here. It’s actually really easy.)

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Pie crust is such a good building block. I love to use it to make Mini-Turnover Cookies packed with jam, as well. Check out that recipe here.

The Hungry Mouse Mini Turnover Cookie

Stuffed S’mores Squares

2 pre-made pie crusts
8-9 large squares dark chocolate
~2 cups mini marshmallows
1 egg, beaten

Makes about 8 cookies

Preheat your oven to 375-degrees F.

Line a baking sheet with parchment paper or a silicone mat and set aside.

Stuff your pie crust

Roll out one pie crust on a lightly floured board. Lay out your chocolate squares so that they have at least 3/4-inch of space around them.

I had some bigger Ghirardelli squares in the cupboard, so I used those. If you’re using a chocolate bar with smaller pieces, just use two for each cookie.

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Pile a small handful of mini-marshmallows on top of the chocolate.

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Lay the second pie crust on top of the whole shebang.

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Nestle the top crust down around each pile of chocolate & marshmallows.

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Cut out each cookie with a sharp knife.

You want to have enough pie crust on the edges that you can crimp and seal them well.

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Crimp the edges with the back of a fork.

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They look like raviolis, ya?

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(Oh, hey: Since I improv’d this, I’m sure there’s probably a more efficient way to roll out the crust. If you have ideas, lay ’em on me! Leave a comment down below and let us know what you suggest.)

Set them on a pan lined with parchment paper or a silicone mat.

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Brush each cookie all over with beaten egg.

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Bake your s’mores cookies

Pop into your preheated, 375-degree F oven.

Bake for about 15 minutes, until crisp and golden brown.

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When they’re done, yank the pan out of the oven. Let them cool for a few minutes on the pan, then transfer to a rack to finish cooling.

(Who am I kidding? Eat them as soon as they’re cool enough for you to put your little mitts on.)

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Enjoy!

What’s your favorite, late-night snack? Leave a comment, let us know!

These are definitely near the top of my list.

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And, we’re back!

Sorry for the recent radio silence. This winter’s been crazy (all good stuff!), and it’s kept me largely out of the kitchen. So let’s get the show back on the road.

Stay tuned for a bunch of new recipes in the coming weeks. Hope you guys have all been well!

Nutrition

Calories

49 cal

Fat

3 g

Carbs

5 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Stuffed S’mores Cookies

Yields About 8 cookies

Midnight snack attack? These are squares of frozen pie crust with pieces of chocolate and mini marshmallows, brushed ’em with beaten egg, then baked them ’til golden.

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Ingredients

2 pre-made pie crusts
8-9 large squares dark chocolate
~2 cups mini marshmallows
1 egg, beaten

Instructions

  1. Preheat your oven to 375-degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Roll out one pie crust on a lightly floured board. Lay out your chocolate squares so that they have at least 3/4-inch of space around them. I had some bigger Ghirardelli squares in the cupboard, so I used those. If you’re using a chocolate bar with smaller pieces, just use two for each cookie.
  3. Pile a small handful of mini-marshmallows on top of the chocolate.
  4. Lay the second pie crust on top of the whole shebang.
  5. Nestle the top crust down around each pile of chocolate & marshmallows.
  6. Cut out each cookie with a sharp knife. You want to have enough pie crust on the edges that you can crimp and seal them well.
  7. Crimp the edges with the back of a fork.
  8. Set them on a pan lined with parchment paper or a silicone mat.
  9. Brush each cookie all over with beaten egg.
  10. Pop into your preheated, 375-degree F oven. Bake for about 15 minutes, until crisp and golden brown.
  11. When they’re done, yank the pan out of the oven. Let them cool for a few minutes on the pan, then transfer to a rack to finish cooling. Enjoy!
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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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