Pumpkin S'mores Cookies
by JosephineSoft pumpkin cookies stuffed with mini marshmallows, chocolate chips, and graham cracker pieces for a s'mores twist. An easy fall cookie recipe made in.
Start by browning my butter. In a small pan, over medium-heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Then Add the browned butter into a large bowl, with the sugar, pumpkin puree, vanilla extract, salt, and egg. Whisk this together for 2-3 minutes. Once this was well combined, Add in the baking soda and flour and folded this into the wet batter.
Once the cookie dough formed, Fold in the chocolate chips. Let the dough chill in the freezer for 20 minutes. Then Portion the cookie dough into 3 ounce balls. If you have regular marshmallows I would use half of one, but I had mini’s so I balled together 8-10 mini marshmallows. I sandwiched the marshmallow cluster between 3 ounces of cookie dough on top and 3 ounces on the bottom.
I rounded the cookie dough until the marshmallow was fully sealed inside.
Let these chill in the freezer for another 20 minutes.
After, Bake this for 8-10 minutes at 425 F (218C), or until the top was golden brown.
This recipe made me 10 cookies.