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Bon Appétit

Whole Wheat S'more Cookies

By Susan Reid

2.8

(50)

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Whole Wheat S'more CookiesCon Poulos

Whole wheat flour gives these clever cookie S'mores a graham-cracker flavor. Leave the marshmallows out for a day or two on a plate to get stale—they'll hold their shape better during baking.

TEST-KITCHEN TIP:

No buttermilk? In a pinch, use 1/2 cup milk soured with 1/2 tablespoon lemon juice. Let stand at room temperature 15 minutes.

Recipe information

  • Yield

    Makes about 36

Ingredients

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 milk chocolate chips (about 9 ounces)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts

Preparation

  1. Step 1

    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.

    Step 2

    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. Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up). DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.

TagsDessertCookieWhole Wheat FlourFlourButtermilkDairyMarshmallowWalnutNutMake AheadBakingBon Appétit

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