There are SO many things I love about summer: long, sunny days, grilling, going to the beach, walking around in shorts and a t-shirt, camping… The list could go on and on! But a must, of course, is making s’mores. That’s not to say I couldn’t eat s’mores year round, but they do get a little trickier when you don’t have a campfire available. Sure, during my poor college years I may have been known to sit in front of my open oven, broiler on, toasting marshmallows for s’more (although that was mostly because it was an excuse to heat my otherwise poorly heated and poorly insulate apartment). But that still doesn’t solve the issue of being able to have s’mores where you want, when you want, which is obviously a problem that needs solving… pronto! Enter s’more cookies! These little guys may not have the toasty, smokey campfire taste of the real deal, but they’re every bit as yummy! And the fact that I can have them any time I want, even at work without setting fire to the break room… that, I can like!
Makes 10 cookie sandwiches
What you’ll need:
For the graham cracker cookies:
1 1/2 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp. cinnamon
3/4 cup (170 grams) unsalted butter, at room temperature
1/2 cup light brown sugar
2 tbsp. honey
For the filling and garnish:
10 large marshmallows
1 cup chocolate chips
1 1/2 tbsp. Crisco (vegetable shortening)
These little cookies come together pretty quick, but you can make the graham cracker cookies as much as 2 weeks in advance if you’d like (as long as you store them in an air-tight container). To make the cookies, start by sifting your flours and cinnamon together, and set aside. In the bowl of a stand mixer, beat your butter, brown sugar, and honey together until light and fluffy (about 3-5 minutes). Add the dry ingredients in three additions, scraping down the sides of your bowl between each new addition. Beat until the ingredients are just combined. Wrap the dough tightly in plastic wrap, and chill for 15-20 minutes, or until cool and firm (be careful not to over chill as the dough will get very hard and will have to warm up before it can be used). Roll the dough out to 1/4″ thick, and cut out with a 3″ round cookie (or biscuit) cutter. Prick the surface of the cookie to prevent bubbles from forming (this is very important! Don’t skip this step or you will have one bubbly, crater-filled cookie!).
Bake at 350* Fahrenheit (175* Celsius) on parchment paper lined baking sheets for 10-12 minutes, or until browned and crisp.
Once your cookies have cooled, you can start assembling your s’more sandwiches! And guess what, you’re almost there because they’re really that easy! Place a marshmallow in the center of each cookie, and microwave each at 5 second intervals until just melted (mine came out perfectly melted after two 5 second intervals and one 3 second interval). Gently press a second cookie on top of the marshmallow until the marshmallow oozes to the sides (but preferably not over the sides). Set aside to cool and set up (about 5 minutes). A word to the wise: do NOT trying substituting marshmallow creme for actual marshmallows. I used it on my first attempt at making these cookies and it was a sticky, disastrous mess. It just kept oozing out the sides because it’s so soft. Real marshmallows are definitely the way to go here!
Once your marshmallows have set and you’re not going to squish you cookies by picking them up, you can get the chocolate coating ready! In a microwave-safe bowl, microwave your cup of chocolate chips until melted and stir in your vegetable shortening. The vegetable shortening will help thin out the chocolate, but won’t prevent the chocolate from getting a nice, hard shell as it cools. Dip each cookie sandwich into the chocolate, and set aside to harden on a cooling rack or parchment paper.
Graham cracker cookie recipe adapted from Miette (pg. 150)