S’Mores Sandwich Cookies

S’mores Sandwich Cookies!! I really love the Summer.  Hot, sticky days spent outdoors, capped off by a campfire and an ooey-gooey, roasty-toasty, chocolatey S’more.  Ahhh, what’s not to love, really?  The only problem is that with City-living, we can only reap the benefits of a campfire for a week or two over the fleeting Summer months.  So, I have tested (and re-tested) this recipe to bring the campfire to our very own kitchens!!   And not in a 5-alarm kind of way…in a graham cracker cookie, milk chocolate buttercream, simple marshmallow fluff, and voila – a S’mores Sandwich Cookie – kind of way…let’s do this thing!! 

Graham Cracker Cookies

To get that graham cracker-y flavour in the cookie that will flank our S’more Sandwich Cookie awesomeness, I opted for a mix of crushed graham crackers and all-purpose flour.  Many graham cracker cookie recipes call for whole wheat flour, but I really didn’t get the camp-fire vibe when testing this recipe using anything but the real thing.  You can buy pre-crushed graham crackers, or you can buy whole graham crackers and use your food processor to crush them.  If you go this route, just make sure there are no large clumps when you combine it with the all-purpose flour. 

Honey or Molasses

I tested this recipe using both honey and molasses.  Either can be used, but reach for fancy molasses if you have it.  It makes for a more caramel-y graham cracker cookie, and that’s what we are going for!

Marshmallow Fluff 

I developed this recipe for my kid-friendly baking lessons, and so I use a simple marshmallow fluff hack.  Mini-marshmallows mixed with a touch of water and a brief stint in the microwave make for a deliciously gooey centre to these S’mores Sandwich Cookies.  Now, if you have the time, homemade marshmallow fluff is one of my very favourite things to make and eat.  I will post my recipe for this gooey awesomeness one day, but for today try this simple hack!  Once added to the centre of these S’mores Sandwich Cookies, gently toast with a kitchen torch and…camp fire, here you come!! 

…So grab your apron and thank me later!

LET’S GET BAKING because S’mores Sandwich Cookies are:

SUMMERY!

CHOCOLATEY!

OOEY-GOOEY!

DELICIOUS!!

Print

With ImageWithout Image

S’Mores Sandwich Cookies

Author: Maggie Frith

Bring the camp fire indoors with these S'mores Sandwich Cookies - an ooey-gooey, toasty-roasty, chocolatey Ode to Summer!!

Ingredients

Graham Cracker Cookies:

• 3/4 cup (98 grams) all-purpose flour
• 1 1/2 cups (220 grams) graham cracker crumbs
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp table salt
• 1/4 tsp cinnamon
• 1/2 cup (115 grams) unsalted butter, room temperature
• 3/4 cup (150 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 egg, room temperature
• 1 tsp fancy molasses (or honey, as a substitute)
• 1 tsp vanilla

Milk Chocolate Buttercream:

• 1/2 cup (110 grams) milk chocolate chips
• 3 tablespoons heavy cream
• 3/4 cup (170 grams)) unsalted butter
• 1 1/2 cup (170 grams) icing sugar (sifted)
• 1/4 cup (22 grams) cocoa powder (sifted)
• Pinch table salt
• 1/2 tsp vanilla

Marshmallow Fluff:

• 2 cups (122 grams) mini-marshmallows
• 3/4 tsp water

Instructions

Graham Cookies:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine flour, graham cracker crumbs, baking soda, baking powder, salt and cinnamon.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, approximately 2 minutes.
4. In a small bowl, mix egg, molasses and vanilla. Turn mixer to medium-low speed, and slowly add egg mixture to the butter mixture. Mix until well-combined (approximately 30 seconds), scraping down the side of the bowl as needed.
5. Turn mixer to low and add dry ingredients to wet ingredients. Mix until just combined, approximately 30 seconds. Don’t over-mix. Give the dough a final mix with a spatula to ensure all dry ingredients have been incorporated.
6. Using a 1.5 tablespoon scoop (each approximately 35 grams), scoop the cookies onto the prepared baking sheets, placing them about 2 inches apart. Do not flatten.
7. Bake for 10 to 14 minutes, until golden around the edges, and puffy but not wet-looking in the centre.
8. Let cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

Milk Chocolate Buttercream:

1. In a small microwaveable bowl, combine chocolate chips and heavy cream. Microwave on high power for 30 seconds and stir until well-combined. Set aside to cool in the fridge. Place in shallow dish to speed up cooling process.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until lightened, approximately 2 minutes.
3. Turn mixer to low speed and slowly add icing sugar and salt. Once all icing sugar has been added, increase speed to medium-high and mix until fully-incorporated, approximately 1 minute.
4. With mixer on low speed, add cooled chocolate mixture and cocoa powder to the butter mixture. Increase speed to high and beat for 2 minutes, until mixture is light and fluffy.
5. Scrape down sides of bowl and add vanilla. Continue to beat on high speed until well-combined, approximately 1 minute more. Set aside until ready to use.

Marshmallow Fluff:

1. Place marshmallows and water in microwaveable bowl and microwave on high power for 15 seconds. Stir, and microwave 15 seconds more, until mixture is smooth and no lumps remain.

Assembly:

1. Transfer Chocolate Buttercream to a piping bag fitted with a #8B tip (or other open star tip).
2. Pipe a ring of buttercream on half of the cookies, leaving a 1/2-inch border around the edge of the cookies, and an opening in the centre of the cookies.
3. Spoon a tablespoon of Marshmallow Fluff into the centre of each cookie. Use a damp finger to push the fluff off of spoon and onto cookie. Use a handheld torch to toast the fluff (optional).
4. Place the remaining cookies on top of the filling, pressing down gently.
5. Place cookies in fridge for 10 minutes to set up.
6. Store cookie sandwiches in an airtight container in the fridge for up to 5 days.