Shortbread Cookies filled with Chocolate and Marshmallow Crème. The perfect sandwich if you ask me.
If you do one thing this upcoming weekend, try to make your own version of S’mores Sandwich Cookies and celebrate the fact that summer is right around the corner/has already arrived. Our MN weather can’t seem to make up its mind. One day we have lots and lots of rain with highs in the mid 60’s and the next day we’re hitting 80 degrees. So yeah, we’re basically taking in a wet spring while basking in summer’s sunshine all at the same time. Will you please make up your mind, weather? At least we’re heading into the right direction.
While I’m waiting, I’m all about making sandwich cookies with the classic s’mores flavors. A crunchy cookie, satisfying chocolate and ooey goey roasted marshmallows.
Helloooo my new favorite summer treat. Just wait – once you taste ’em for yourself, you won’t be able to resist the urge for some s’more!
You may or may not have heard, seen or already had the chance to try Oreo’s version of s’mores cookies. I have yet to do either and that’s not for lack of trying. After looking all over for the latest Oreos and not being able to locate a single package, I ,of course, decided to make my own. I don’t give up easily, especially after spotting way too many pictures all over Instagram of everyone holding a few of these in their hands. I may have been a teeny weeny bit jealous.
But not anymore. Even though I’ve yet to try Nabisco’s version, I am already convinced that my own creation tastes just as good or maybe even better.
I don’t think you can beat homemade cookies, good quality dark chocolate and marshmallow fluff that’s been hand-torched, ha. That’s right, I finally was able to pull out my hand torch and “roast” the marshmallow part of this cookie awesomeness to our perfect liking. Can you even imagine how much fun it is to use fire as part of your dessert-making experience? It’s perfect entertainment for a rainy afternoon.
Needless to say, I am definitely looking for more things to torch. Or maybe I just need to make another batch of these cookies since they’ve already disappeared?! Yes and yes.
Now it’s your turn.
We’re already halfway through the week. Happy Wednesday! Xoxo.
- 2/3 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons light corn syrup or honey
- 1/4 teaspoon salt
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 12-16 ounces dark chocolate plus 2 tablespoons unsalted butter
- 1 (7 oz) jar marshmallow crème
- crushed graham crackers, for decorating (optional)
- 1/4 cup white chocolate plus 1/2 tablespoon unsalted butter, for decorating (optional)
- mallow bits, for decorating (optional)
- 1. Start by making the cookies. Beat butter in the bowl of your stand mixer (with the paddle attachment) until smooth and creamy. Add sugars, corn syrup, and salt and beat until pale and fluffy, about 2 minutes.
- Add egg and mix until incorporated. Mix in vanilla. Add flour and mix until incorporated as well.
- 2. Form dough into ball and divide in half. Flatten each ball into a disk. Wrap disks separately in clear wrap and chill until firm, at least 1 hour.
- 3. Preheat oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper. Roll out each dough disk between 2 pieces of clear wrap (one disk at a time) to 1/4-inch thickness.
- Using a 2-inch cookie cutter, cut out cookies and transfer to prepared cookie sheets, spacing 1 inch apart.
- If the dough becomes too soft and difficult to cut, place rolled out dough onto the baking sheet or a cutting board, and place in the freezer for 5 minutes before continuing.
- Bake 1 sheet at a time for 10-12 minutes or until the cookies are firm on top and golden around edges.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to cool completely on cooling racks.
- 4. Once cookies have cooled, melt half of the dark chocolate with 1 tablespoon of unsalted butter in a heatproof in the microwave in 30 second increments (I start by melting half the chocolate first and melt more as needed. It depends on how much chocolate you want inside of your cookies and whether or not you decide to dip them in chocolate as well).
- Line two baking sheets with wax paper (or reuse the parchment paper lined baking sheets from baking the cookies). Place 14 cookies onto the baking sheet and spread about 1-2 tablespoons of the melted chocolate onto each cookie. Place cookie sheet into the fridge.
- 5. Meanwhile, transfer marshmallow crème to a piping bag. Place the remaining 14 cookies onto the second baking sheet. Cut off one corner of the piping bag and pipe desired amount of marshmallow crème onto each cookie (this does not have to be neat). Using a hand torch, "toast" marshmallow crème to your preference.
- Remove chocolate covered cookies from the fridge and place each cookie on top of the marshmallow covered cookie. Return cookie sandwiches to the fridge for 15 minutes.
- Remove sandwich cookies and dip into the remaining melted chocolate (I dipped one half of half of the cookies in chocolate). Return dipped cookies to the baking sheet. Sprinkle with crushed graham crackers and mallow bits. You can also melt the white chocolate together with the butter in a heatproof bowl in the microwave in 30 second increments and drizzle over desired amount of cookies. Return cookies to the fridge for another 15 minutes or until chocolate is set. Enjoy!
- Recipe for Cookies adapted from errenskitchen.com