S’moresaholics, like myself, you better watch out for these! These are my idea of a s’more in a soft, melt in your mouth cookie sandwich form. I’ve made s’mores cookies in the past but none this good. I debated about which kind of marshmallow filling to add to the center, really you can use the marshmallow variety you prefer (marshmallow frosting, marshmallow fluff or a regular toasted marshmallow). The one I chose has just always reminded me of melted marshmallows and it’s consistency stays as such, it doesn’t set and get chewy like a real marshmallow does once it cools. If you are planning on doing S’mores over a campfire, then I would definitely recommend using a real marshmallow that you’ve toasted over the campfire and enjoying them warm and melty. You could also use a homemade marshmallow fluff, I have just found it too firm for piping and it’s a serious pain to spread. I’d recommend storing them at a cool temperature (technically I’m not sure what the safest way to store them would be since they have egg whites in the frosting, probably the fridge). I recently discovered the best lighting in my house for pictures lately is my garage. Lets just say those stacked cookies in 95+ degrees = very challenging. They were the Leaning Tower of Pisa, with that said, keep them cool until ready to serve and don’t stack them. Once you go to serve them feel free to enjoy them in the heat of a mid summers day. Mine were a gooey, melty, delicious mess in that heat. Just like a real s’more. Yeah, I’m going to have a hard time forgetting about these cookies once they are gone.
Make these S’mores Cookie Sandwiches and trust me, they’ll be gone in no time. When winter rolls around this is a recipe you’ll want to keep handy, you get all the flavors of a s’more but in the comfort of your home in the middle of a snowy winter. Enjoy S’mores lovers!
Then I got a little crazy and toasted the cookie and chocolate too. The best part of my job – that first bite. Total bliss. Bliss doesn’t come from a relaxing day at the beach or spa or buying a ridiculously fast Maserati. Bliss comes from goodness like this :)…
- 1 1/2 cups all-purpose flour
- 1 cup graham flour, poured and leveled*
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup salted butter, softened*
- 1 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 3 Tbsp honey
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 recipe Marshmallow Frosting, found here
- 1 1/2 cups semi-sweet chocolate chips (9 oz)
- 2 tsp shortening
- Preheat oven to 350 degrees. In a mixing bowl whisk together all-purpose flour, graham flour, baking soda, salt and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar on medium-high speed until pale and fluffy. Blend in honey. Add in egg and mix until combined, then blend in egg yolk and vanilla. With mixer set on low speed, slowly pour in dry mixture and mix just until combined. Scoop dough out 1 1/2 Tbsp at a time (25 - 27 grams each) and shape into balls. Transfer balls to Silpat or parchment paper lined baking sheets, spacing 2 inches apart and bake in preheated oven 9 - 10 minutes. Remove from oven and allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool, heat chocolate chips and shortening in a microwave safe bowl on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Spread a spoonful of melted chocolate over the bottom side of one cookie and let cool slightly (so it doesn't melt the frosting). Then pipe marshmallow frosting over the bottom side another cookie. Toast marshmallow frosting with a kitchen torch if desired, then sandwich cookies together. Store in a single layer in an airtight container.
- *I poured the graham flour from the bag into the measuring cup and leveled but spooning and leveling would work too. Graham flour can be found in the health foods section of many grocery stores. I used Bob's Red Mill. It can also be purchased online. I wouldn't recommend any substitutes because if it is omitted and replaced you went get the same graham flavor. If you absolutely cannot find it the next best thing would be wheat flour.
- *Preferably use a salted butter that has 90 - 95mg sodium per 1 Tbsp serving (you can find the info on the nutrition label of the package). A reminder, the best way I've found to soften butter is to put it in the microwave on the wax paper liner (don't use the foil ones) or a plate and heat on HIGH power in 4 second intervals and rotating butter to next side between intervals until butter is soft - not melty.
- Recipe Source: cookie from Cooking Classy, frosting adapted from Martha Stewart