Smore Cookie Tarts
The ultimate treat for chocolate lovers, Smore Cookie Tarts combine the classic flavors of chocolate and graham crackers into a delicious and easy dessert. Ideal for any occasion, these bite-sized delights are sure to satisfy your sweet cravings!
Equipment
- Food Processor
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1/2 cup Salted Butter 1 stick
- 3/4 cup White Sugar
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 piece Egg
- 1 tsp Vanilla
- 1 cup Graham Cracker Crumbs about 6 sheets
- 1 package Chocolate Covered Marshmallows about 24 candies, unwrapped
Instructions
- Start by creaming butter and sugar together in a stand mixer. Beat them until fluffy and light, which usually takes about 2 to 3 minutes. The texture should be creamy and smooth.
- Next, gradually add in your flour, graham cracker crumbs, and baking powder. Mix on low speed until everything is well combined, and you see no dry flour left. The dough will be slightly crumbly but should hold together when pinched.
- Now, turn the dough out onto a large sheet of waxed paper. Press it flat using your hands to form a rectangular shape. This will make it easier to roll out later.
- Cover the dough with another sheet of wax paper and roll it out to a thickness of about a quarter-inch. It helps to keep the dough between the wax paper to avoid sticking. Once rolled out, chill the dough in the refrigerator for thirty minutes. This will firm it up and make it easier to handle.
- While the dough is chilling, preheat your oven to 350 degrees. This step is crucial as you want the oven hot when you place your tarts in for baking.
- Once chilled, remove the dough from the fridge and cut out circles that are slightly larger than your chocolate covered marshmallows. I recommend using a cookie cutter or a glass to get even shapes.
- Wrap each marshmallow in a circle of dough, making sure it’s completely enclosed. Place them on parchment-lined cookie sheets, giving them space to expand as they bake.
- Bake the tarts in the oven for about 9 to 11 minutes. You’re looking for a light golden brown color on the edges. They should be set but still soft when you take them out.
- After baking, let them sit on the cookie sheets for two minutes before transferring them to a cooling rack. This helps them firm up and allows you to enjoy them warm.
Notes
Extra tips or suggestions here.