Pie Crust Cookie S’mores - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Kick up a classic with the ultimate s'mores recipe starring buttery pie crust cookies, toasted marshmallows and chocolate.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup cold sour cream
- 1 large egg
- Sanding sugar (optional)
- Marshmallows
- Chocolate
Instructions
- Whisk together the flour, salt and baking powder in a large bowl.
- Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
- Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
- Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
- Rotate the dough 90 º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for 1 hour.
- Preheat the oven to 425 ºF. Line two baking sheets with parchment paper.
- Roll out the dough on a lightly floured work surface until it is about 1/8-inch thick. Cut the dough into squares about 2 1/2 inches in size. (The scraps can be re-rolled.) Place the pie crust squares onto the prepared baking sheets, spacing them 1 to 2 inches apart. Using a fork, prick the cookies all over then refrigerate them for 20 minutes. (See Kelly's Notes.)
- Remove the baking sheets from the fridge. Whisk together the egg with 1 Tablespoon water then brush the tops of the cookies with the eggwash. Sprinkle the tops of the cookies with the sanding sugar (optional). Bake the cookies for 9 to 12 minutes until they're golden brown and cooked throughout. Transfer the cookies to a cooling rack to cool completely.
- Once the cookies are completely cool, toast marshmallows over an open flame or under the broiler. Place a piece of chocolate on the bottom of one pie crust cookie, top it with the toasted marshmallow and place a second pie crust cookie on top. Serve immediately.
- Kelly's Notes: Refrigerating the pie crust cookies prior to baking helps guarantee they'll hold their square shape when baked.
- The pie crust cookies can be baked up to 2 days in advance and stored in an airtight container at room temperature.
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