Cheesy S’mores Cookies: Bursting with ‘Hwang-Chiz’ Flavor!
Homemade Hwang-Chiz S’mores Cookies with a Perfect Blend of Cheese and Marshmallow
After making Lotus S’mores Cookies last time, I had some leftover marshmallows. I decided to use them to create these s’mores cookies incorporating ‘Hwang-Chiz’ (yellow cheese powder). These cookies paired wonderfully with the ‘Bbot-do’ crackers I added. They turned out to be a delightful yellow cheese s’mores cookie! Let’s make them together!
Ingredients for 9 Cookies- 110g unsalted butter, softened
- 60g unrefined sugar
- 25g white sugar
- 1 large egg, room temperature
- 100g cake flour
- 100g bread flour
- 35g yellow cheese powder
- 10g grated Parmesan cheese
- 4g baking powder
- 1g baking soda
- 1g salt
- 9 large marshmallows
- 9 Bbot-do crackers
Cooking Instructions
Step 1
Before you start baking, place the marshmallows in the freezer for a short while. This will help them hold their shape better as they bake.
Step 2
In a mixing bowl, combine 110g of softened unsalted butter. Gently melt it over low heat or in the microwave until just lukewarm. Let it cool slightly so it’s not too hot.
Step 3
Add 60g of unrefined sugar, 25g of white sugar, and 1g of salt to the lukewarm butter. Whisk them together just until the sugar begins to dissolve. Avoid overmixing at this stage.
Step 4
Next, add 1 room-temperature egg (about 50g) to the mixture.
Step 5
Whisk thoroughly until the egg is fully incorporated and the mixture is smooth and creamy. Ensure there are no streaks of egg remaining.
Step 6
Sift the dry ingredients into the bowl: 100g cake flour, 100g bread flour, 35g yellow cheese powder, 10g grated Parmesan cheese. Also, sift in 4g of baking powder and 1g of baking soda. Sifting ensures a lighter texture.
Step 7
Using a spatula, gently mix the wet and dry ingredients until they just come together to form a cohesive dough. Be careful not to overwork the dough, as this can make the cookies tough.
Step 8
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to 1 hour. This chilling period makes the dough easier to handle and prevents excessive spreading during baking.
Step 9
Once the dough has chilled, divide it into 9 equal portions, approximately 56g each. This will ensure uniform cookie size.
Step 10
Take one portion of dough, flatten it into a disc in your palm, and place a frozen marshmallow in the center. Carefully wrap the dough around the marshmallow, sealing it completely to form a round cookie shape. Make sure the marshmallow is fully enclosed.
Step 11
Arrange the formed cookies on a baking sheet lined with parchment paper, leaving ample space between them. Bake in a preheated oven at 150°C (300°F) for 12-13 minutes, or until the marshmallows are puffed up and lightly golden around the edges. Oven temperatures may vary, so adjust baking time as needed.
Step 12
Remove the cookies from the oven and let them cool slightly on the baking sheet. While the marshmallows are still warm and slightly gooey, gently press a Bbot-do cracker onto the top of each marshmallow. Allow the cookies to cool on the baking sheet until the marshmallows firm up before transferring them to a wire rack to cool completely. While delicious when warm, they develop a delightful crispness as they cool.
