Yesterday I received some very wonderful news. My son can now eat eggs! For now, we are only trying out goodies that have eggs baked into them and create a crumb. If he still tests negative in 6 months we can try a whole egg. The only bad news is that he was further tested for nuts and we found that he’s very allergic to almost all nuts! Yikes! But I’m hoping he’ll eventually outgrow these like he’s outgrown the egg allergy.
So this definitely called for celebration. What better way than an egg-full s’more whoopie pie? K loves chocolate and marshmallows so I thought this would be perfect. This actually turned out less like a whoopie pie than I had wanted and more like s’more cakes. Next time I make these I think I’d switch to milk chocolate as well. It holds more true to the original taste profile. I’ll warn you that this makes a BUNCH of cookies so you might want to halve the recipe. These taste even better the second day as the flavors develop.
K loved these and was able to eat one with no reaction! It was such a weight off of my shoulders. As a mother of a child with food allergies, it’s such a scary idea that something he ingests could cause him harm or even death. I’m breathing a little easier knowing there’s one food crossed off the “do not eat” list.
Mini S’more Cookies
1 cup butter, room temperature
1 1/4 cups sugar
3 eggs, room temperature
2 tsp. vanilla
1 1/2 cups graham crackers, crushed into fine crumbs
3 cups flour
1 T. baking powder
1 tsp. salt
1 cup buttermilk
large marshmallows, cut in half
Preheat the oven to 400°. In a medium bowl, combine the graham crackers, flour, baking powder and salt. Whisk together with a fork. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add one egg at a time and mix until well blended. Add in vanilla. Now add in the flour mixture alternating with the buttermilk, beginning and ending with the flour mixture. Using a rounded teaspoon, drop the dough onto a parchment or silpat lined cookie sheet. Use your finger to flatten and round the dough. Bake for 5 minutes.
After all the cookies are baked, change oven heat to 375°. Divide the cookies in half. Turn half of the cookies over and lay on the cookie sheet, so that they are flat side up. Lay a marshmallow half on top of the cookie and place in the oven until marshmallows are puffed and slightly browned. Remove from oven and immediately top with the other half of cookies, pressing down so it sticks to both cookies.
Melt your tempered chocolate. I tempered my own chocolate because of the nut allergies, but you can use the chocolate candy melts sold in most craft stores. Place in wide mouthed bowl and dip one side of cookie sandwiches into the chocolate. Turn cookie over and tap so the chocolate settles and looks smooth. Place on a wire rack until chocolate sets.