What do you think of when you think of love & romance? Candlelight dinners? Long walks on the beach? A nice homemade dinner for two? How about Mexican Chocolate Cookies? They totally make me swoon. Is that weird? Yea..maybe a little weird. But who cares, these cookies just scream romance, decadence and total indulgence for me!Read More
Hoho-HOMG!!! These cookies are SOOOOO good! And I am NOT exaggerating. Talk about rich, decadent, fudgy pure chocolatey deliciousness. Oh and of course festive fun! Don’t these cookies remind you of Christmas? I was probably deprived as a child…I’ve come to grips with that now….but I don’t think I had my first bite of red velvet cake until I was in college. Growing up my family preferred pound cakes and pineapple moon cakes definitely nothing too sweet. Sugar was going to rot out all my teeth my dad used to tell me….Ha if he only knew what I’d grow up loving…cookies!! So, when I discovered Red Velvet and more importantly cream cheese icing, I was in love!Read More
It’s National Oatmeal Day! How funny is it that we have a day for oatmeal!? For me, oatmeal is pretty boring on its own… pretty blah…right? But mixed inside a cookie, oatmeal becomes Anna Gun as the best supporting ingredient in an Emmy worthy cookie.Read More
These stuffed Smores Cookies were probably the most popular, most requested and always the first to sell out at Cookie Chew. I may be biased but they were pretty awesome and thankfully for me the easiest stuffed cookies to make.
The hardest part about making stuffed cookies and owning a stuffed cookie company is the additional effort involved in making the fillings to stuff the cookies with. So many times I would wish I could just mix up a batch, plop them on a cookie sheet and presto cookies ready for sale! But nope I had make the stinkin fillings & freeze them until I could actually bake the cookies. The effort was well worth it but it can definitely be a process. So when the popularity of the smores took off I couldn’t be happier since the only effort needed to make the fillings for these cookies is going to the store and buying marshmallows! Score!
These smores cookies have all the elements of the classic campfire favorite all wrapped up in a stuffed cookie. The cookie itself is a pretty basic chewy brown sugar graham cracker chocolate chip cookie but the ooey gooey marshmallow inside is what puts this cookie on the top of my list of favs!
Here are some tips to keep in mind when making these cookies.
1.) Roll the large marshmallows into little balls to keep centered in the cookie as much as possible.
2.) Make sure none of the marshmallow is showing when you wrap the cookie dough around it. If there is any marshmallow that is not covered by the cookie dough, it will ooze out and be all over the pan instead of inside the cookie.
3.) I typically add a little extra dough to the bottom of the cookie too so when it bakes, the chances of marshmallow oozing out of the bottom and sticking to the pan is minimized.
4.) And as always, all the rules on how to make chewy cookies applies, so make sure you soften the butter, refrigerate the dough & under-bake the cookie.
|Cream the softened butter, sugar & brown sugar in a stand mixer. Add the eggs in one at a time. Add the vanilla and mix.|
|In a separate bowl, sift the flour, baking soda & salt. Add the graham cracker crumbs and mix together.|
|Add the flour and graham cracker crumb to the wet ingredients in about 3 increments, scrapping the bowl down in between. Mix until combined. Add the chocolate chips and mix all together until combined.|
|Refrigerate the dough for at least 30 minutes. While refrigerating the dough, preheat the oven to 375. And roll your large marshmallows into a ball. You will need about 20-24 marshmallows.|
|Line cookie baking sheets with parchment paper. Using an ice cream scoop scooper size, scoop out a portion of cookie dough. Flatten the dough in your hand and put the rolled marshmallow into the dough. Wrap the cookie dough around the marshmallow and place about 2-3 inches apart on a parchment lined baking sheet.|
|Bake in the preheated oven for 8-10 minutes, rotating halfway in between. Let cool 5-8 minutes.|
Well aren’t you just a peach! Did you know in Chinese culture peaches are a symbol for longevity and good luck and often given to friends as a sign of friendship. Isn’t that just peachy! I was walking through the aisles of Costco the other day and I never try to purchase off the list! I’m sure you know what happens when you are at Costco and you purchase off the list….a $250 bill for 3 things becomes a $600 bill! But as I was eyeing the apples I suddenly got a whiff of the sweet smell of ripe peaches and knew I just had to get them. I had big plans for them! They looked so juicy and smelled super peachy! Which is exactly what you want your peach to smell like. Peaches that have no smell more often than not have no taste either.
Thinking about what I wanted to do with these peaches, I suddenly heard the sweet voice of 112 serenading me with peaches & cream and knew I had to make a peaches & cream stuffed cookie, after all stuffed cookies is what I do! Since this is my very first stuffed cookie post, I will pre-warn you. Stuffed cookies take a lot more time, love & labor than normal cookies but they are totally worth it.
I knew for sure I was going to chop up the peaches and put them with cream cheese for the stuffed cookie filling but it took a while to figure out what to do with the cookie. I was nervous if I put actual peaches inside the dough the moisture would make the cookies too cakey and that’s just not what I wanted this cookie to be. So I opted to leave them out of the dough and added white chocolate chips for some texture in the cookie dough. White chocolate chips are super super sweet so I cut back the sugar in the cream cheese filling and cut back the sugar in the dough. I also knew there wouldn’t be enough peach flavor in just the filling so I decided to make a peach jam to top the cookie with after. Thinking about it now, I could have totally added the peach jam to the dough and left out the white chocolate chips….next time.
These cookies are incredibly indulgent. With the creamy filling and sweet peach topping, they are super rich but oh so delicious! The tanginess of the cream cheese and subtle tartness of the peaches adds a little complexity to the cookie too. You can always leave the white chocolate chips out or substitute them for walnuts or dried peaches too.
|In a stand mixer, mix the softened cream cheese, diced peaches & powdered sugar together until well combined. Scoop out about 12 tablespoons of filling and place in an airtight container. Freeze for a minimum of 4 hours. Overnight is better. I use an oversized melon baller to scoop out the filling.|
|Make the cookie batter. Cream the softened butter & sugar together in a stand mixer with a paddle attachment. Add the egg and vanilla and mix until combined.|
|In a separate bowl, sift together the flour, baking soda & salt. Slowly add the dry ingredients to the wet ingredients and mix to combine. Refrigerate the dough for a minimum of 30 minutes again overnight is better.|
Make the peach topping. Place a small dish in the freezer for testing later. Add the diced peaches, sugar and lemon juice in a large saucepan. Heat to a boil. Lower to a medium rolling boil. Make sure you use a spoon to remove the peach foam during the boiling process. This will give you a clearer jam and worth the extra step. Continue to cook until the mixture is reduced to about half and coats the back of a wooden spoon. Test the jam by drizzling a small amount on the plate on the dish in the freezer. If it holds in place without being too runny then it is done. If cooked too long it will be more like peach jellies so watch this process closely. You can make this in advance if you'd like.
|Now you are ready to stuff your cookies and bake them. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Take the fillings out of the freezer. Using an ice cream scoop, scoop out 12 amounts of cookie dough. Flatten a scoopful of dough, place the cream cheese peach fillings inside and wrap the dough around the filling. Place the cookies on your cookie sheet 2-3 inches apart.|
|Bake for 10 minutes and until the edges are golden brown. The tops will look undercook because of the cream cheese mixture just underneath the surface. Let cool, top with your peach jam and serve! These are decadent & delicious!|