- 1 1/ 4 cup flour
- 1 cup crumbed graham crackers
- 1 stick unsalted butter, at room temperature
- 1/ 4 cup sugar
- 1/ 2 teaspoon baking powder
- 2 tablespoons heavy cream, or sour cream
- 2 large eggs, yolks and whites separated, whites will be for for pasting the dough
- 1/ 2 cup chocolate spread
- 1 cup mini marshmallows
Place the flour, baking powder, cookie crumbs, sugar, butter, cream and yolks in a medium bowl and mix using your hands until all the ingredients come together and form the dough.
Roll the dough into a rectangle 1/4" thick and cut 2.5" circles using a round cookie cutter.
Repeat the above step with the remaining dough.
Dip a thin pastry brush in egg whites and brush the edges of each circle. Fill the center with 1/2 tsp of chocolate spread.
To shape the triangle, using your two fingers gently lift the sides of the cut circle dough and pinch the corner where they meet. Repeat with the opposite sides.
Freeze or refrigerate the triangle-shaped cookies for a minimum of 30 seconds or overnight.
When ready to bake, preheat oven to 350F and place the cookies on a cookie sheet lined with parchment paper.
Baker for 10-12 minutes (or 15 minutes if baked frozen).
Immediately after removing the pan from the oven, gently place 3-4 mini marshmallows in the center of each cookie.
Let cool. As the cookies cool, the heat escaping will melt the marshmallows.
You can drizzle melted chocolate and sprinkle with Graham crackers crumbs or use a pastry torch to roast the marshmallows.