food and family in salt lake city

Still sticky, gooey, and yummy, just in the form of a cookie, these S’more Sandwich Cookies are perfect for a summer barbeque or picnic.

They taste close to the original, but no camp fire is required. Phew, because it’s too dry and too hot for a fire anyway.

I had a lot of fun {especially with the kiddos} creating these and playing around with different marshmallows and chocolates. In the end, I used Kraft’s new “StackerMallows,” cutting off a third of each marshmallow to fit my cookie. After “toasting” the marshmallows, I’d put a dab of marshmallow cream to be sure the top cookie wouldn’t slide off of the stiffer toasted side of the marshmallow. I chose milk chocolate chips because they seemed to melt quicker, and reminded me more of the original Smores with Hersheys. I loved the cookies, and substituted with a bit of Graham Flour for the all-purpose flour to get a little more graham cracker taste.

Hope you enjoy!

   

S’more Sandwich Cookies

(Inspired by My Kitchen Addiction)

Makes about 4 dozen plain 2 inch cookies, and about 24 sandwich cookies

For the Chewy Graham Cookie:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups all purpose flour
1/2 cup graham flour

For the cinnamon sugar coating:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the sandwich cookie:
1 batch Chewy Graham Cookies
1 bag milk chocolate chips
1 bag marshmallows (I used Kraft’s new Stackers, cutting off about 1/3, but you could use any size cutting or adding whatever you need to cover your cookie)
1/8 cup Marshmallow fluff (optional)

Preheat the oven to 375°F. Line a baking sheet with a nonstick liner (or parchment paper), and set aside.

To prepare the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt.  Add the egg and beat until incorporated into the creamed mixture. Stir in the flours.

In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating.

Using a 2 teaspoon measuring scoop, scoop out the dough, shape them into balls, and roll each ball in the cinnamon sugar coating.  Place each one on the prepared cookie sheet. Bake just enough so that the cookie can be handled without falling apart once cooled, about 8-10 minutes, until the cookie is just set and slightly golden. You’ll be broiling  the cookies later with marshmallow or chocolate on them.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Preheat your oven to a low broil.

Once cookies are cooled, help them find their mate by matching up the cookies by size, two by two.

Now here’s where trial and error comes in. I tried a few different ways of toasting and melting to get it just right. I found that the chocolate would lose it’s creamy texture if it was in the oven for the same amount of time as the marshmallows. So, in order to toast the marshmallows adequately and not burn the chocolate, I put them on different baking sheets for different amounts of time. So hopefully this isn’t too confusing, here it goes.

Put one cookie mate, bottom side up, on a baking sheet and put a marshmallow on the cookie. Now take the other mate, and put it bottom side up on a different baking sheet and put about 1 tablespoon of chocolate chips on this cookie. Do this with about 5 cookie mates per baking sheet.

Now broil the marshmallow baking sheet first on the top rack for about 1 minute. Now, don’t go anywhere! This is very sensitive stuff here. Watch it closely. When it is toasted to your liking, take it out and put your chocolate baking sheet into  the oven. While that is in the oven, quickly dab a tiny bit of marshmallow cream on top of the toasted marshmallow cookies you just took out of the oven. Once you’ve done this your chocolate should be melted to perfection, so take it out. Then quickly help them find their matches again, pressing them together gently. I found putting the toasted marshmallow cookie on top of the chocolate cookie was easiest, and then flipping them over so the chocolate would ooze down over the marshmallow looked best.

Hope that wasn’t too confusing. Have fun with them, and remember, they were born to be messy.

   

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Comments on: "S’more Sandwich Cookies" (7)

  1. Yum! Love your version of the s’mores cookie sandwiches. So glad you enjoyed them!

  2. that looks so good leesh

  3. [...] S’mores Sandwich Cookies recipe by Urban Strawberries: [...]

  4. I made your S’mores Sandwich Cookies and they were delicious! Thanks so much for the recipe and can’t wait to try your other recipes!

  5. Impressive post, I absolutely adore Marshmallow Fluff myself.

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