Makes 2 dozen
- One and one-half cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- 1⁄2 cup light brown sugar, packed
- 1 large egg yolk
- 1⁄2 cup Orange Puree (see Make-Ahead Recipe #2, below)
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips, divided
- 1 cup mini marshmallows
In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until creamy. Beat in egg yolk, Orange Puree, and vanilla. Add dry ingredients and mix on low speed. Stir in 1⁄2 cup of the chocolate chips. Pinch off tablespoon amounts of dough and roll about 24 balls in your hands (wet your hands with water or spray them with oil to keep from sticking to dough). Place on a parchment-lined cookie sheet about an inch apart. Gently press your thumb into the center of each ball to make a deep indent.
Bake 16 to 18 minutes, or until golden brown. Remove cookies from oven and fill each indent with a couple of chocolate chips and mini marshmallows. Return cookies to oven for just 1 more minute to just slightly melt the marshmallows and chocolate chips.
Per Serving (1 smore, 58g): Calories 130; Total Fat 6g; Fiber 2g; Total Carbohydrate 19g; Sugar 12g; Protein 1g; Sodium 101mg; Cholesterol 12mg; Calcium 20mg
Sneaky Chef Make-Ahead Recipe #2: Orange Puree
- 1 medium sweet potato or yam, peeled and coarsely chopped
- 3 medium to large carrots, peeled and sliced into thick chunks
- 2 to 3 tablespoons water
Drain the carrots and sweet potatoes and put them in the food processor with 2 tablespoons of water. Puree on high until completely smooth—until no pieces of vegetable show. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree. Orange Puree will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers, and store for 3 months.
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