I’m a marshmallow person. I know plenty of people who aren’t, but I definitely am. My cups of hot cocoa overflow with marshmallows. I make homemade marshmallows (like these Homemade Marshmallow Peeps and these Salted Caramel Apple Marshmallows). Campfire marshmallows should be toasted, not burnt, so that I can taste marshmallow, not ashes. And, if you have a campfire, there should be s’mores. If you don’t have a campfire, there are other ways to celebrate s’mores. Like these S’mores Cookies.
These S’mores Cookies are a repeat recipe in my kitchen, and for good reason. The graham cookies are like soft, chewy versions of graham crackers. Their subtle sweetness is then paired with dark chocolate ganache and homemade marshmallow cream. The combination of flavors and textures is positively drool-worthy.
You do have to make three separate components for this recipe, but each of them (the cookies, ganache, and marshmallow cream) come together fairly easily. The finishing touch is toasting the marshmallow just before you sandwich the cookies together (check out the recipe instructions for my trick to accomplish this safely).
A few notes on ingredients:
– I try to provide substitutions on ingredients you may not typically find in your pantry, but in this case the graham flour is necessary for your cookies to be like the graham cracker portion of a s’more. Sometimes you’ll also see it packaged as “whole wheat pastry flour.” If you can’t find it in your local grocery store, you can find it [here].
– You can substitute light corn syrup for the agave syrup in the marshmallow cream if you prefer. I use agave because I have it on-hand and prefer it over corn syrup.
A few notes on equipment:
– I use a large cookie scoop (about 3T volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner). I really like the one that I use (link [here]), but you can definitely portion the dough out by hand if you don’t have one.
– Silpats (like this one [here]) are also useful when baking, just for convenience. If you don’t have silpats, you can line your pans with parchment paper.
– For some recipes you can use your oven’s broiler to toast things, but I don’t suggest it in this case. A kitchen torch really is the tool for the job for this one. My kitchen torch is so old I don’t even know what kind it is, but this one (link [here]) online has great reviews if you’re in the market for one. Otherwise, you could always opt to leave the marshmallow untoasted.
S’mores are one of my all-time favorites, so you’ll be sure to see more recipes with these flavors to come. In the meantime, I’m enjoying these and looking forward to vacation campfires in a few weeks. I’ll bring the marshmallows. And everything else…I’m the mom, so… 😉
Other posts you may like:
Recipe adapted from Cooking Classy (link here).
S'mores Sandwich Cookies
- 1 1/2 cups flour
- 1 cup graham flour (see note)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1 cup brown sugar, packed
- 1/4 cup sugar (granulated)
- 3 Tbsp honey
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
Dark Chocolate Ganache:
- 4 oz dark chocolate, finely chopped (or chocolate of your choice)
- 2 Tbsp heavy (whipping) cream
- 2 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup sugar
- 1/2 cup agave (see note)
- 1/4 cup water
- pinch salt
- 1 tsp vanilla extract
- Preheat oven to 350F. Line baking sheets with parchment or Silpats (see note). Set aside.
- In a medium bowl, combine dry ingredients (flour, graham flour [see note], baking soda, salt, and cinnamon). Set aside.
- In the bowl of a stand mixer, combine butter, brown sugar, and granulated sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add honey, egg, and egg yolk. Mix to combine. Scrape down the sides of the bowl.
- With the mixer running on low speed, gradually add the dry ingredients. Mix until just incorporated.
- Using a large cookie scoop (about 2 Tbsp in size...see note), scoop the dough onto the prepared baking sheets, placing dough balls about 2 inches apart.
- Bake 8-10 minutes. Allow to cool on baking sheet five minutes, then remove to wire racks to cool completely.
- Combine chopped chocolate and heavy cream in a small heatproof bowl. Microwave 30 seconds. Allow mixture to sit for about one minute, then mix until smooth. If mixture is not smooth, return to microwave on 15-second bursts until completely melted and smooth.
- Spoon ganache onto the bottoms of half of the graham cookies.
For Marshmallow Cream:
- In the bowl of a stand mixer, combine egg whites and cream of tartar. Fit the mixer with the whisk attachment. Move on to the next step.
- In a small saucepan, combine sugar, agave, water, and salt. Over medium-high heat, whisking occasionally.
- When the sugar mixture reaches about 230F, turn the mixer on medium-high speed until stiff peaks form. Continue heating sugar mixture to 240F. (The goal is to have the egg whites to stiff peaks and sugar mixture to 240F at the same time.)
- When sugar mixture reaches 240F, remove from heat. With the mixer running on low speed, gradually drizzle sugar mixture into whipped eggs (see note).
- Increase mixer speed to medium-high and beat mixture until stiff and glossy, about 10 minutes. Add vanilla and mix to combine.
- Pipe or spoon marshmallow cream onto the bottoms of the remaining graham cookies. Using a kitchen torch (see note), carefully toast the meringue. You can do this before or after you sandwich the cookies. I do it before, so aaall that marshmallow is toasty.To save my hands from getting burned, I place the cookie on top of a drinking glass, then rotate the glass to toast the marshmallow cream with my hand safely away from the flame.
- Sandwich marshmallow cookies with ganache cookies.Enjoy!