S'mores Cookies

Ingredients

Here's all the ingredients you need for these amazing cookies, and a little detail on why I chose them. Measurements for each of the ingredients are included in the recipe card, below.

Graham Cookie Ingredients

• All-Purpose Flour - Provides structure for the cookies.
• Graham Flour - This ingredient is necessary for your cookies to have flavor similar to a graham cracker. Sometimes graham flour is packaged as "whole wheat pastry flour." The closest substitute would be whole wheat flour.
• Baking Soda - For leavening.
• Ground Cinnamon - For flavor.
• Salt - To balance and enhance the flavors of the cookies.
• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened.
• Granulated Sugar and Brown Sugar - For sweetness, and keeping the cookies soft and moist. The brown sugar lends a slight molasses flavor.
• Honey - For flavor to mimic a honey graham cracker.
• Egg and Egg Yolk - For moisture and a little leavening. The extra egg yolk adds richness and helps lend the cookies a soft texture.
• Vanilla Extract - For flavor.

Marshmallow Cream Ingredients

• Granulated Sugar - For sweetness, texture, and flavor.
• Agave Syrup - For a smooth and creamy texture to the marshmallow. If you prefer, you can substitute with light corn syrup or even honey.
• Egg Whites - Makes the marshmallow light and fluffy. Be careful that your bowl is completely clean and you don't include even a drop of egg yolk, or the whites won't whip up! The whites will whip up fluffier if they're at room temperature.
• Cream of Tartar - Helps to stabilize the bubbles in the whipped egg whites.
• Salt - To balance the sweetness of the marshmallow.
• Vanilla Bean Paste - For wonderful vanilla flavor, and it leaves beautiful flecks of vanilla bean in your marshmallow. If you prefer, you can substitute with an equal measure of vanilla extract.

Note: If you don't want to make your own marshmallow cream, you can use store-bought! If you do make it homemade and have leftover yolks, check out my 15+ Recipes Using Egg Yolks for ideas on how to use them up!

Chocolate Ganache Ingredients

• Dark Chocolate - Chocolate to complete the s'mores flavor trifecta. You can choose whatever kind of chocolate you like, but dark chocolate is decadent without adding to the already sweet cookies and marshmallow. I used chocolate with 60% cacao. I suggest using a chopped chocolate bar instead of chocolate chips, as chocolate chips have stabilizers and your ganache might not turn out as smooth.
• Heavy (Whipping) Cream - For richness, creaminess, and giving the ganache a spreadable consistency.

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

Making the Graham Cookies

1. Combine butter, brown sugar, and granulated sugar and beat until light and fluffy.
2. Add honey, egg, egg yolk, and vanilla extract. Mix to combine.
3. With the mixer running on low speed, gradually add the dry ingredients.
4. Scoop the dough onto parchment-lined baking sheets and bake. **Full baking instructions in recipe card, below.**

Making Marshmallow Cream

1. For the marshmallow cream, combine the sugar, agave syrup, egg whites, cream of tartar, and salt in a heatproof bowl. Warm the mixture over a pan of simmering water until the sugar has dissolved and the mixture reaches 160° F.
2. Pour the mixture into the bowl of a stand mixer and beat with the whisk attachment until white and glossy. Add vanilla bean paste and mix to combine.

Making Chocolate Ganache

1. For the ganache, combine chopped chocolate and cream in a small heatproof bowl.
2. Microwave 30 seconds. Allow mixture to sit for about one minute, then mix until smooth.

Equipment

Here are a few things I used while making this recipe:

• Nonstick Parchment - I use pre-cut nonstick parchment on my baking sheets for no sticking and easy cleanup.
• Cookie Scoop - I use a large cookie scoop (about 3 Tablespoons in volume) to portion out my cookies so they're all uniform in size (and my hands stay a lot cleaner). When the cookies are uniform in size, they bake more consistently and make prettier cookie sandwiches.
• Offset spatula - Not a necessity, but it makes it easier to spread the ganache on the cookies.
• Candy Thermometer - A candy thermometer is the best tool to ensure the egg white mixture reaches a safe temperature.
• Pastry Bag - For piping the marshmallow, if desired.
• 1M Piping Tip - This is the size piping tip I used for my cookies if you'd like your piping to look like mine. No shame if you don't pipe the marshmallow and just dollop it on with a spoon!
• Kitchen Torch - For some recipes you can use your oven's broiler to toast things, but I don't suggest it in this case, as you're likely to burn your cookies! A kitchen torch really is the tool for the job for this one. Otherwise, you could always opt to leave the marshmallow untoasted.

Storage

These cookies will keep in an airtight container for up to a five days. For longer storage, the cookies will keep in an airtight container (without the fillings) in the freezer for up to three months. Just thaw in the refrigerator overnight and then add the fillings.

The chocolate ganache should be used immediately before it has a chance to set. The marshmallow cream is best when used immediately, as it will start to set fairly quickly. If you're not using it immediately, cover and store at room temperature. If the marshmallow has set, you can re-whip to use.

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