S'mores cookie dough truffles
It has definitely been a summer of s'mores. Except, oh wait, every summer is a summer of s'mores. But this year in particular there were s'mores oatmeal cookies, s'mores bars and an absolutely wonderful amount of s'mores blizzards. The only thing missing from this summer of s'mores was an actual s'more. I know. Something is terribly wrong with that fact but considering half of my time is spent inside the bakery making s'moresy things and the other half is spent in my kitchen at home making s'moresy things, there was not much outdoor campfire s'mores making time left. My one remaining hope for a campfire s'mores session was on vacation but we were a little too busy getting ice cream every night and playing taboo and visiting Little Bohemia (look it up!) to remember to have a campfire. Oops. So this left with me with marshmallows, graham crackers and Hershey's in my pantry making it the perfect time to three-peat that whole s'mores themed dessert thing and get all s'mores truffley up in here.
Now, before any classically trained truffle making pastry chefs get all riled up let me clarify: these are not actually truffles. Not even a little bit. But they are little rolled up balls of goodness dipped in chocolate, so I'm going with the similarities and calling them truffles. In reality, they are made of eggless cookie dough, packed with graham crumbs, toasted marshmallows and chopped up Hershey and they eat regular truffles for breakfast. For real.
So even though I still have not had a real deal s'more this summer, my blizzards, bars, cookies and truffles have been enough to successfully check s'mores off of my things I currently want list. Now pumpkin flavored things, the start of New Girl and seeing Hamilton in Chicago can move to the top of my list. But really though, someone please buy me Hamilton tickets and I will love you forever and make you s'mores truffles till I die. Ok, I'm done.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1 cup flour
- 4 graham crackers
- 12 marshmallows (regular size)
- 1 tbsp. milk
- 2 Hershey's milk chocolate bars
- 1 cup dipping chocolate wafers
- Preheat broiler to high. Place the marshmallows in a single layer on a rimmed baking sheet and place under the broiler until they are deeply golden brown. Be sure to watch them carefully, or they will definitely start on fire.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, 2-3 minutes. Beat in the vanilla.
- Place the graham crackers in a ziploc bag and crush with a rolling pin into fine, sandy crumbs. Add the crumbs, flour and salt to the mixer and mix until combined. The mixture will be very crumbly. Add the marshmallows and beat until fully combined. If they clump onto the paddle, stop the mixer and clean it off before continuing. Add the milk and beat until combined.
- Use a small cookie scoop or a heaping tablespoon to scoop the dough out onto a baking sheet. Roll the scoops into balls. Place the truffles in the freezer for 20 minutes.
- Microwave the dipping chocolate in 30 second intervals until smooth. Dip each truffle in chocolate and sprinkle with additional graham crumbs, if desired. Let sit until the chocolate is hardened. Store truffles in the refrigerator.
RELATED: Cookie dough drumsticks