S’MORES COOKIE SANDWICH

These s’more cookies went absolutely insane and viral on my instagram which started it all. Honestly, without this recipe and photos I would not be where I am right now. They are so delicious, full of all the s’more flavors. A chewy soft crushed graham cracker cookie around a layer of homemade marshmallow fluff and chocolate ganache. They can be time consuming to make but trust me they will be a huge hit. Anything that involves the three flavors of s’mores, graham cracker, chocolate and marshmallow, can not beat anything. I have simply never had a bad s’mores dessert in my life. 

HOW DO YOU MAKE THESE S’MORES COOKIES?

The cookies are pretty straight forward like any chocolate chip cookie recipe. It resembles my oatmeal chocolate chip recipe except for crushed oats I crush up graham crackers and mix that in to replace the two graham crackers that typically make up a s’mores sandwich. This is my take on it and it is pretty dang extraordinary. 

The ganach is extremely easy and quick to make with just two ingredients combined together and lathered on one side of the sandwich cookie. The homemade marshmallow spread on the other end is made with just four ingredients. The only thing about this is you must have all the sugar dissolved over simmering water and get the eggs to a certain temperature so that it is safe to eat! I have also used meringue powder which can also be a safe option when it comes to baking these for children. As long as the egg whites are cooked in a double boiler system over simmer water, and reach the specific temperature, it will be entirely safe for anyone to enjoy. I have gotten lots of questions about this because I incorporate meringue in a lot of my recipes including my swiss meringue buttercream. Because these are not baked at a high temperature it is important not to skip this step in order to get those eggs to a safe temperature to consume.

ASSEMBLY:

It is primitive that you do this in a way that will allow you to assemble these in a timely manner so that the chocolate, does not get cold and hard before adding it to the sandwich, or the cookies are cooled enough to begin and the meringue has simmer and heated up and dissolved the sugar crystals all the way. These can be baked first in order to allow them to cool down fully or the assembly time will be off and the sandwiches will melt and cause issues preparing. Start with the cookies always to allow cooling. Next you can go then marshmallow meringue because once whipped together and stiff peaks are formed, it can sit for awhile on the counter and wait until everything else is prepared. Lastly, make the chocolate ganache because that needs to be made right before preparing and assembling. The ganache can hardly quickly which means you will not be able to make these ahead of time and let it sit until ready to use. 

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S’MORES COOKIE SANDWICH

Servings

12-18

servings
Prep time

30

minutes
Baking Time

9-11

Minutes

Ingredients

  • GRAHAM CRACKER COOKIE

  • 1 cup butter (2 sticks); melted or browned

  • 1 cup brown sugar

  • ½ cup sugar

  • 2 eggs

  • 1 egg yolk

  • 2 teaspoons vanilla extract

  • 2 ¼ cups all purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 - 1 ½ cups crushed graham cracker

  • MARSHMALLOW MERINGUE

  • 3 egg whites; room temperature

  • ¾ cup granulated sugar

  • ¼ teaspoon cream of tartar (do not skip)

  • 1 teaspoon vanilla extract

  • CHOCOLATE GANACHE

  • 1 cups semi sweet chocolate (chocolate bar cut up into chunks)

  • ½ cup whipping cream

Directions

  • GRAHAM CRACKER COOKIES

  • Melt or brown the butter, whichever you prefer. Pour the butter and sugars into the bowl of stand mixer and  beat for 4-5 min on medium high speed until light and fluffy

  • Add the eggs and egg yolk beating for 30 seconds after each addition. Add in the vanilla and mix.

  • Add flour, baking soda and salt until just combined

  • Using a food processor, crush the grahama crackers (about 1-2 packets) Stir in graham cracker crumbs to the dough on low speed. 

  • Let the cookie dough chill in the fridge for at least one hour or over night if time allows. While this is chilling (if not doing an overnight chill) make the marshmallow meringue and chocolate ganache

  • MARSHMALLOW MERINGUE

  • Place egg whites, sugar and cream of tartar in a heatproof bowl, set bowl over a saucepan filled with about two inches of simmering water. Do not let the bowl tough the water.

  • Whisk constantly until the sugar is dissolved, about 4-5 mins. Temp should be around 160 degrees F

  • Transfer to an electric mixer or using a hand help mixer, fitted with a whisk attachment. Add the vanilla and beat on high speed for 5-6 minutes until stuff glossy peaks form

  • CHOCOLATE GANACHE

  • PRELIMINARY NOTE - do not make the ganache until cookies are baked and ready to assemble

  • Pour the heavy cream into a sauce pan until just simmering, not boiling, over low hear.

  • Add the chocolate to a separate bowl, once the whipping cream is simmering, take off heat and pour over chocolate. The smaller the chocolate chunks the easier and quicker it will be for them to melt

  • Let that sit for about 1-2 mins and then stir it slowly until its completely smooth. Let cool for a couple of minutes. 

  • S'MORES COOKIE ASSEMBLY

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper

  • Bake for 9-11 mins until just set and still a little soft in the center

  • Let cool for about 5-10 mins; at this point you can start preparing the chocolate ganache while cookies are cooling

  • Once cookies are cooled, spoon some of the marshmallow meringue on one side of the cookie;n using a torch brown the marshmallow until golden brown and slightly crisp

  • Spoon on the chocolate ganache on the other half of the sandwich (1 cookie) Let them cool for a few minutes and set before placing together to make the sandwiches.

  • Form all the halves of the sandwiches separately and then place together and serve!

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