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S’mores Sandwich Cookies

Recipe by Evelyn Marcella Rivera

Soft, buttery graham cracker cookies sandwiched with a real toasted marshmallow buttercream and a layer of chocolate ganache. All the flavor of a campfire s’more in cookie form, no fire required.

  • Total Time55 minutes
  • Yield18 sandwich cookies 1x

Ingredients

Units Scale

For the Cookies

  • 2 1/4 cups graham cracker crumbs (235 g, about 16 full crackers)
  • 2 1/4 cups all-purpose flour (270 g)
  • 1 1/2 tsp cinnamon (4 g)
  • 1 tsp baking soda (4 g)
  • 1 tsp cornstarch (4 g)
  • 1 tsp salt (6 g)
  • 1/2 tsp baking powder (2 g)
  • 1 cup unsalted butter (226 g)
  • 1 3/4 cups brown sugar (385 g)
  • 2 large eggs
  • 2 tsp vanilla (8.4 g)

For the Toasted Marshmallow Filling

  • 24 regular-size marshmallows (not mini, not jumbo)
  • 1 cup powdered sugar (125 g, measured then sifted)
  • 1 cup unsalted butter (226 g, at room temperature)
  • 1/2 tsp pure vanilla extract (2.1 g)
  • 1 jar marshmallow fluff (200 g; the source uses Jet-Puffed)

For the Chocolate Ganache

  • 1/2 cup semi-sweet or dark chocolate chips (75 g)
  • 1/4 cup whipping cream (57 g)

Instructions

  1. Preheat: Preheat the oven to 350°F and line baking sheets with parchment paper. Do not use silicone mats, as the cookies will spread too much.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the graham cracker crumbs, flour, cinnamon, baking soda, cornstarch, salt, and baking powder. Set aside.
  3. Cream the Butter: In a large bowl, beat the butter and brown sugar on medium-high until light and fluffy, about 2 minutes.
  4. Add Eggs: Add the eggs and vanilla and mix on medium for about a minute to incorporate.
  5. Combine: With the mixer on low, add the flour mixture and mix until no streaks of flour remain.
  6. Shape: Roll golf-ball-size balls of dough (about 1.2 oz) and place on the lined sheets. Flatten each to about 1/4 inch (lay a small piece of parchment on top and press with the bottom of a cup).
  7. Bake: Bake for 8 to 9 minutes. The cookies should be soft, so they may look slightly underdone. Let cool completely before assembly. Makes 36 individual cookies (18 sandwiches).
  8. Toast the Marshmallows: Place the marshmallows on a greased, parchment-lined sheet and broil on the middle rack until golden, about 30 to 60 seconds. Watch closely. Flip and broil the other side, then let cool.
  9. Make the Filling: Beat the butter and powdered sugar on low until blended. Add the vanilla and beat on medium for about 3 minutes. On low, mix in the marshmallow fluff and the cooled toasted marshmallows for about 1 minute.
  10. Make the Ganache: Pour the cream over the chocolate chips in a microwave-safe bowl and heat 45 to 60 seconds. Stir, heating another 30 seconds if needed to melt completely. Let cool to room temperature.
  11. Assemble: Pipe 1 to 2 tablespoons of marshmallow filling onto one cookie, staying in from the edge. Spread a thin layer of ganache on a second cookie, also in from the edge. Press the two together gently.

Notes

The cookies are meant to be soft, so pull them when they look slightly underdone. Keep the marshmallow filling in from the edges, since it spreads when pressed. Components can be made ahead: bake the cookies a day early and rewarm the ganache to spreadable, but make the marshmallow filling close to assembly. Store assembled cookies airtight at room temperature for 2 to 3 days. For thicker cookies, reduce the graham crumbs to 2 cups and increase the flour to 2 1/3 cups.

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://blesseddish.com/smores-sandwich-cookies/