Best Smore Sandwich Cookies Recipes

TOASTED MARSHMALLOW SANDWICH COOKIES

Steps:

• Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool.
• Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
• Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.

S'MORES COOKIE SANDWICHES

Steps:

• Preheat oven to 375°.
• In a large bowl, cream butter and sugars together for 2-3 minutes. Add egg, vanilla and milk and beat for 2-3 more minutes.
• In a separate bowl, mix the flour, graham cracker crumbs, baking soda and salt. Add to the butter/sugar mixture and mix just until well combined.
• Use a cookie scoop to scoop out tablespoonfuls of dough onto a cookie sheet, about 2 inches apart. Bake for 8-10 minutes or until the edges begin to turn a light, golden brown. Remove from oven and cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
• Once cookies are cooled completely, mix the powdered sugar and marshmallow creme together until smooth and then divide into 12 equal portions. Roll each portion into a ball and place between 2 cookies, carefully pressing together to flatten out the filling.
• Store at room temperature for up to several days in an airtight container.

S'MORES SANDWICH COOKIES

Steps:

• Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl.
• Using an electric mixer on high speed, beat butter, brown sugar, and granulated sugar in a large bowl until pale and fluffy, 2-3 minutes. Add honey and beat on medium to combine. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed. Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate. Cover dough and chill at least 1 hour or up to overnight.
• Arrange racks in middle and upper third of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment or wax paper. Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet.
• Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10-11 minutes. Transfer cookies to a wire rack to cool and repeat with second batch. Let cookies cool.
• Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds. Stir, then heat 30 seconds more. Repeat until chocolate is melted through. Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies. Chill cookies to let chocolate set, at least 15 minutes.
• Place marshmallows onto skewers and toast over a flame. Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich. Repeat with remaining marshmallows and cookies.
• Do Ahead
• Cookies can be baked, covered with chocolate, and chilled (without marshmallows) in an airtight container for up to 5 days or frozen for up to 1 month.

S'MORE SANDWICH COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg, milk and vanilla.
• Combine flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips.
• Drop by tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden brown. Remove to wire racks to cool.
• Place 4 cookies bottom side up on a microwavable plate; top with marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
• Top with another cookie.
• Enjoy!