½ c. light brown sugar
¾ c. granulated sugar
1 egg + 1 egg yolk
1tsp vanilla
1 tsp butter emulsion (opt)
2 ¾ c all-purpose flour
1 tsp baking soda
½ tsp salt
1 c. chocolate chips
8–9 graham crackers 6–7 jumbo marshmallows, halved
1. Preheat oven to 350°.
2. In mixer, cream together butter and sugars for 3 min.
3. Scrape down bowl. Add eggs, vanilla and butter emulsion
(if using). Mix on high an additional 8 min.
4. In separate container, combine all dry ingredients.
5. Add dry ingredients to mixer, and mix on low speed until just combined.
6. Stir in chocolate chips and graham crackers, roughly
broken (will break up more as mixer runs).
7. Scoop out using a large cookie scoop. Flatten dough and
place ½ a large marshmallow in center. Roll dough into a ball
around it. Press down gently on parchment lined baking sheet
8. Bake 15–18 minutes. Remove and let cool on pan 5 minutes before transferring to cooling rack.
9. Toast marshmallow with baking torch (optional but encouraged).
Oreo milk
Soak Oreos in milk of choice (for my dairy free friends, extra creamy oatmilk is where it’s at) for at least 1 hour. I used about 10 Oreos in 2 cups of milk. Just stir occasionally to break it up.
Donut
6 Tbsp sugar
¼ c. unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
½ tsp baking powder
1 egg
2 Tbsp unsalted butter, melted (Country Crock avocado oil butter for me)
1 tsp vanilla (or vanilla bean paste)
Glaze
1 c. powdered sugar, sifted
3–4 crushed Oreos, for topping
2. In large bowl mix egg, sugar, vanilla, Oreo milk (strain chunks out for smoother batter), melted butter; set aside
3. In separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Add to wet ingredients.
4. Fill donut pan 3/4 full and bake 8-10 minutes; until donuts spring back when pressed with finger.
5. Move to rack and allow to fully cool.
6. Make glaze by combining ingredients. To thicken add more powdered sugar. To thin add more Oreo milk.
7. Drop donut in glaze and coat all over. Allow excess glaze to drop off before moving to cooling rack with parchment underneath. Top with crushed Oreos before glaze sets.
by Jordan & Shaina Callahan