Dubai S'mores Cookies

Dubai S'mores Cookies

Melissa Garcia
PREP TIME: 25 MIN BAKE TIME: 12 MIN TOTAL TIME: 37 MIN
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There's just something about nuttyness with marshmallow that gets my taste buds excited.

Ingredients

  • 1/2 Cup Unsalted Brown Butter
  • 1/2 + 2 Tbsp Cups Packed Brown Sugar
  • 2 Tbsp Sugar
  • 1 Large Egg (Room Temp)
  • 1 Tsp Vanilla
  • 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Cup Semisweet Chocolate Chips
  • 3/4 Cups Milk Chocolate Bar Chunks(orchips)
  • 1/4 Cup Chopped Pistachios(Garnish)
  • 2 Tbsp Pistachio Cream(Garnish)
  • 8 Marshmallows

Pistachio Kataifi

  • 1 Cup Kataifi
  • 1/2 Cup Pistachio Cream
  • 1 Tbsp Unsalted Butter

    • Instructions

    This makes 6 Cookies

    1. Begin by making the brown butter, cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
    2. Then make the Pistachio Kataifi. On a saucepan on medium heat melt the tablespoon of butter. Next, add the kataifi and stirring constantly cook until golden brown.
    3. Place the kataifi on a bowl and add the pistachio cream and mix until it's fully coated.
    4. Place 1 Tbsp Dallops on a plate with parchment paper and freeze until ready to use.
    5. Once your brown butter has cooled Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
    6. Add eggs and vanilla and whisk until combined.
    7. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    8. Add milk chocolate chunks and chocolate chips and gently fold until combined. Do not over mix.
    9. This dough cannot be refrigerated, if left in the fridge for too long the dough will harden and be ruined.
    10. Drop the dough balls by 1/3 cup or use a regular size ice cream scoop. Flatten the cookie dough with the palm of your hand right on the parchment paper and place a dallop of pistachio kataifi in the center of the flattened cookie dough.
    11. Enclose the cookie dough over the dallop.
    12. Bake 6 at a time with enough space in between.
    13. Bake for 10 mins and then carefully remove from the oven place on a cooling rack fix the shape if you want and add the marshmallows sideways pressing it slightly.
    14. Bake for another 2 minutes and place it on a cooling rack.
    15. Carefully torch the marshmallow optional flip the marshmallow and spread it to cover the middle.
    16. Add chopped pistachios, plain cooked kataifi and some pistachio cream on top.
    17. Allow to cool a bit and enjoy!

    TIPS

    1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
    2. Make sure your brown butter is cooled before you begin to make the cookie dough.
    3. Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
    4. Share your pics with me on social media! #sweetmelibakery
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