This copycat recipe for Girl Scout S’mores Cookies can be frosted in different ways – try covering them with chocolate or marshmallow icing, or half and half, or just leave them plain.
Ingredients
Chocolate Icing
- 12 ounces milk chocolate, chopped
- 2 teaspoons vegetable shortening
Marshmallow Icing
- ½ (7 ounce) jar marshmallow creme
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 3 tablespoons milk, or more as needed
- 1/3 cup milk
- ¼ cup honey
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup packed brown sugar
- ½ cup whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter
Directions
Step 1
Stir together 1/3 cup milk, honey, and vanilla extract in a small bowl. In a large bowl, stir together all-purpose flour, brown sugar, whole-wheat flour, baking soda, and salt. Cut in 1/2 cup cold butter, using a pastry blender, until mixture resembles coarse crumbs. Stir in milk mixture just until combined. If needed, knead gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill until easy to handle, about 1 hour.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
On a lightly floured surface, roll 1 portion of dough into a 6-inch square. Cut into 2-inch squares. Arrange 1 inch apart on an ungreased cookie sheet. Prick with a fork. Bake until edges are firm, 7 to 9 minutes. Remove; cool on a wire rack. Repeat with remaining dough.
Step 4
For marshmallow icing, stir together marshmallow creme, powdered sugar, and 2 Tablespoons butter in a bowl. Stir in enough milk to reach dipping consistency. Dip cookies into icing, allowing excess to drip off. Arrange on wire racks set over wax paper; let stand until set.
Step 5
For chocolate icing, microwave chocolate and shortening in a small bowl, stirring twice, until smooth, about 90 seconds. Spoon about 1 tablespoon melted chocolate over each cookie to coat. Let stand on a wire rack set over wax paper until set.
Step 6
For sandwiches: Dip one side of cookie in marshmallow icing. Dip one side of another cookie in chocolate icing; sandwich cookies, icing sides facing in. Let set.
Step 7
For half and halfs: Dip half the cookie in the marshmallow icing and half in the chocolate icing. Let set.
Cook’s Note:
To store layer cookies between wax paper in an airtight container. Chill up to 5 days. Bring to room temperature before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 167 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 21% |
Cholesterol13mg | 4% |
Sodium75mg | 3% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 3% |
Protein2g | |
Potassium63mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this