Makes 36 servings
1 1/3 cups Wholesome Sweeteners Fair Trade Certified Organic Powdered Sugar
1 teaspoon Nielsen-Massey Madagascar bourbon Pure Vanilla Extract
3 cups unbleached all-purpose flour
1 cup mini marshmallows or 12 large marshmallows, sliced into small pieces
2 4.4-ounce milk chocolate bars, coarsely chopped
3 sheets of graham crackers, crumbled
1 1/2 cups unsalted butter, slightly softened
Alexandra Harner took home honorable mention in KIWI’s 2011 Next Great Young Chef contest with this extra-delicious recipe.
In a large bowl or stand mixer, add the sugar and butter, and beat until fluffy, 1 to 2 minutes. Add the vanilla, and beat until incorporated.
Add our, about 1 cup at a time, and mix until just combined. Using your hands or a spatula, gently fold in the marshmallows, chocolate, and graham cracker crumbs.
Place the bowl of dough in the refrigerator to chill for at least 1 hour.
Preheat oven to 350°. Line a baking sheet with parchment paper.
Remove the dough from the fridge and let stand for 5 minutes. Roll the dough into 1-inch balls, keeping marshmallow, chocolate, and graham cracker pieces from falling out. Place on the cookie sheet and bake for 10 minutes, or until the edges of the cookies are slightly brown.
Cool on a wire rack for 5 minutes before serving.
Carbohydrates: 18 g
Fat: 10 g
Protein: 2 g
Fiber: 1 g
1 hour, 25 minutes