My Version of Target Field’s Stuffed Smores Cookies
This is the tenth in my recipe series where I recreate or put my own twist on some Major League Baseball Stadium Desserts.
This stuffed smores cookie comes to us from Target Field, home of the Minnisota Twins..
The cookie sold at the stadium is a chocolate chip cookie stuffed with Hershey’s chocolate and marshmallows. I changed the cookie just a bit. Instead of a chocolate chip cookie a made a soft graham cracker cookie and stuffed it with chocolate and marshmallow. Having a graham cracker cookie increases the smores vibe.
For the stuffing I used chunks of Ghirardelli semi-sweet baking chocolate and half of a large marshmallow.
The recipe makes 8 large cookies.
I hope you give these a try, but if you are headed to the stadium to watch the Twins, you can get the real deal in Truly On Deck.
STAR BAKER TIPS:
⭐️If you want melty chocolate in the middle, use chunks of good quality chocolate not chips.
⭐️After stuffing the cookies, place the dough balls in the freezer for a minimum of 30 minutes. Overnight is optimal.
⭐️The cookies are great as is, but if yoiuwant to guild the lily you can drizzle the tops with some melted chocolate and dust with graham cracker crumbs.
Ingredients
- 114 grams of Room Temperature Unsalted Butter 8 Tablespoons
- 100 grams of Granulated Sugar ½ Cup
- 50 grams of Brown Sugar ¼ Cup
- 1 Whole Large Egg
- 1 Tablespoon of Honey
- ½ Teaspoon of Ground Cinnamon
- ½ Teaspoon of Vanilla Bean Paste or Vanilla Extract
- 120 grams of All Purpose Flour 1 Cup
- 60 grams of Whole Wheat Flour ½ Cup
- ¾ Teaspoon of Baking Soda
- ½ Teaspoon of Kosher Salt
- 4 Large Marshmallows, cut in half crosswise to make 8 pieces
- ½ of a 4 ounce Ghiradelli Semi-Sweet Chocolate bar
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a stand mixer, or a large bowl if using a hand mixer.
- Beat on medium (#4 on a KitchedAid Mixer) for 2-3 minutes until the ingredients are combined and lighter in color.
- Add the egg, honey, cinnamon and vanilla and beat for about 1 minutes until combined.
- Whisk together the AP flour, whole wheat flour, baking soda and salt and add it to the bowl. Mix on the lowest setting until just combined. Use a large spatula to scrape the bowl and make sure all the flour is incorporated.
- Divide the dough into 8 equal portions. I like to weigh the dough so that each portion is about 60 grams each.
- Shape the portions of dough into balls.
- Break each square of chocolate into 4 pieces. You should have 16 poieces.
- Place a piece of marshmallow between 2 pieces of chocolate and press te stack into the ball of dough. Bring te dough uo and arounf thce chocolate an marshmallow to totally enclose it in the cookie dough.
- Place them on a parchment lined half sheet pan and freeze for at least 30 minutes. I like to freeze them overnight, but if you are in a rush 30 minutes will sufice only they will spread a bit more and not be as thick if freezing overnight.
- 30 minutes before you are ready to bake, preheat your oven to 350℉. Bake the cookies for about 15 minutes Allow the cookies to cool on the sheet pan for about 10 minutes.
- THe cookies are best eaten warm when the chocolate and marshmallow are still melty!
