Carrot Coffeecake S'mores Cookies

Carrot Coffeecake S'mores Cookies

Melissa Garcia
PREP TIME: 35 MIN COOK TIME: 10 MIN TOTAL TIME: 45 MIN
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S'mores season is year round for me and this is Spring and spiced deliciousness.

Ingredients

  • 6 Tbsp Unsalted European Style Brown Butter (I used Danish Creamery)
  • 1/2 Cup + 2 Tbsp Packed Brown Sugar
  • 2 Tbsp Sugar
  • 1/3 Cup Packed Strained Carrots Finely Grated
  • 1 Large Egg (Room Temp)
  • 1/2 Tsp Vanilla
  • 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1/2 Tsp Baking Soda
  • 1 1/4 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/8 Tsp Ginger
  • 1/4 Tsp Salt
  • 1/2 Cup Semi Sweet Chocolate Chips
  • 6 Marshmallows
  • Caramel to swirl

Pecan Crumble

  • 2 1/2 Tbsp Unsalted Melted Butter
  • 1/2 Cup All Purpose Flour
  • 2 1/2 Tbsp Granulated Sugar
  • 3 Tbsp Crushed Pecans
  • 2 Tbsp Brown Sugar
  • 2 1/2 Tsp Cinnamon

    • Instructions

    This makes 6 Cookies

    1. Begin by making the crumble so you can allow it to set. In a bowl add the melted butter and the remaining crumble ingridients and mix until combined. Cover and refrigerate until ready to use.
    2. Next, make 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.
    3. Once your brown butter has cooled strain the grated carrots using paper towels. Remove as much of the liquid out of them and use 1/2 packed cup of the strained carrots for this recipe. Next, in a large bowl combine your brown butter, carrots, sugars and whisk until combined.
    4. Strain in paper towels the carrots removing as much of the juice as you can you should have 1/3 cup packed after the strainning.
    5. Add carrots, eggs and vanilla and whisk until combined.
    6. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    7. Add chocolate chips and gently fold until combined. Do not over mix.
    8. Refrigerate dough for 2-3 only to set(not over night).
    9. Drop the dough balls by 1/3 cup or use a regular size ice cream scoop flatten each cookie dough with the palm of your hand and add a marshmallow in the center. Enclose the cookie dough around the marshmallow leaving the top of the marshmallow exposed. Add crumble on top and around of the cookie dough and add a few more chocolate chips. Bake 6 at a time.
    10. On a corner of the pan bake 2 Tbsp of crumble to add more to the cookies after baking.
    11. Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
    12. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big cup.(Videos on my insta for reference)
    13. Once the cookies cool a bit add more of the baked crumble and drizzle caramel sauce.
    14. Allow the cookies to cool completely and enjoy these are amazing!

    TIPS

    1. Cookies will look a little undone once taken out the oven 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. It is important to cool the cookie dough balls before baking or they will spread too much and be very thin.
    4. Store cookies in the fridge for up to 5 days and take out desired amount about 1-2 hours before enjoying or microwave in 10 second increments until they are perfect for you!
    5. Share your pics with me on social media! #sweetmelibakery
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