S'more Cookies and Nuggets

It was one of those weekends when I decided to make a batch of maple syrup marshmallows. When I do, you can bet that I will experiment with a lot of freshly whipped marshmallows. So that week, I wanted to do something s'more. Not just placing the marshmallows and chocolate between the graham crackers. Something... a little different.

I came up with a graham crackers cookies recipe. I was going to make them into a little s'more sandwiches, but the dough turned out too dry. The cookies were too thick to make into sandwiches. Think, think, think. Then it darned on me. Why not just top the cookies with marshmallows then drizzle the melted chocolate over them. Like an open-faced sandwich.

Since I always reinvent the food, I decided to fold the cookie crumbs into the marshmallow then dipped them into melted chocolate. And there you have it. Two something sweeter that were created by mistakes.

S'more... open sandwich cookies
makes 14 cookies

1 large egg
1/4 cup (1.8 oz) granulated sugar
1/4 cup (2 oz) palm shortening
1/2 cup (2.5 oz) graham crackers
1 1/4 cup (5 oz) all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
14 rounded maple syrup marshmallows
1/4 cup chocolate chips, melted

1. Preheat the oven to 350F degree. Place a parchment paper or a nonstick matt on the baking sheet.
2. In a large bowl, whisk together the egg, sugar, and palm shortening. Set aside.
3. Crush the graham crackers into crumbs.
4. In a small bowl, mix together the flour, graham cracker crumbs, baking powder, and baking soda.
5. Add the flour mixture into the egg mixture.
6. Mix until combine.
7. Using a medium scoop, place the batter into the prepared baking sheet.
8. Bake in a preheated oven for 10 minutes.
9. Remove the baking sheet from the oven.
10. Using a fork, flatten each cookie to form a disk shape.
11. Transfer them to the wiring rack to cool completely.
12. Place the maple syrup marshmallows onto each cookie.
13. Drizzle each cookie with melted chocolate. Enjoy or keep in an air tight container at a room temperature for 3 days.

S'more... nuggets
makes a lot of nuggets

1 cup freshly whipped marshmallow
1/2 to 1 cup baked graham cracker cookie crumbs
1/4 to 1/2 cup melted chocolate

1. Line a baking sheet with a nonstick matt. Set aside.
2. Fold the graham cracker cookie crumbs to the freshly whipped marshmallow.
3. Using a small spoon, scoop the marshmallows into nuggets and place them on the prepared baking sheet.
4. Leave the marshmallow nuggets at a room temperature uncovered to dry, about an hour.
5. When ready, dip each marshmallow nuggets into the melted chocolate.
6. Set aside until the chocolate is set. During the summer months, keep the chocolate in the refrigerator to keep the chocolate firm. Enjoy or keep them in an air tight container in the refrigerator for up to a week.

NOTE: For the s'more nuggets, I made them after I decided to make a batch of fresh marshmallow. To make them with the marshmallows that you already made the day before, microwave the marshmallows for 5 seconds to soften them. Then proceed with step 2. Feel free to make more to feed the crowd.

Allergy Info: These s'more open sandwich cookies and nuggets are free from or can be made without dairy, corn, legumes (soy), nuts (not palm), and fish.