S'mores Cookies

These S'mores Cookies are soft, chewy graham cookies sandwiched with chocolate ganache and toasted homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 15

Total Time 55

Servings sandwiches

Calories 455kcal

Author Amee

Equipment

Ingredients

Graham Cookies

1 ½ cups flour
1 cup graham flour (see note)
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¾ cup unsalted butter, softened
1 cup brown sugar, packed
¼ cup granulated sugar
3 Tablespoons honey
1 egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla extract

Marshmallow Cream

2 egg whites, at room temperature
⅓ cup sugar
⅓ cup agave (see note)
¼ teaspoon cream of tartar
pinch salt
½ teaspoon vanilla bean paste (see note)

Dark Chocolate Ganache

4 ounces dark chocolate, finely chopped (or chocolate of your choice; I used 60% cacao)
2 Tablespoons heavy (whipping) cream

US Customary - Metric

Instructions

For Cookies

Preheat oven to 350℉. Line baking sheets with parchment and set aside.
In a medium bowl, combine dry ingredients (flour, graham flour [see note], baking soda, salt, and cinnamon). Set aside.
1 ½ cups flour, 1 cup graham flour, 1 teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon
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.
¾ cup unsalted butter, softened, 1 cup brown sugar, packed, ¼ cup granulated sugar
Add honey, egg, egg yolk, and vanilla extract. Mix to combine. Scrape down the sides of the bowl as needed.
3 Tablespoons honey, 1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla extract
With the mixer running on low speed, gradually add the dry ingredients. Mix until just incorporated.
Using a large cookie scoop (see note), scoop the dough onto the prepared baking sheets, placing dough balls at least 2 inches apart.
Bake 9-11 minutes. Allow to cool on baking sheet for 5-10 minutes, then remove to wire racks to cool completely.

For Marshmallow Cream (see note)

In a large heatproof bowl, combine first five marshmallow ingredients and whisk to combine. 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 beat up fluffier if they're at room temperature.
2 egg whites, at room temperature, ⅓ cup sugar, ⅓ cup agave, ¼ teaspoon cream of tartar, pinch salt
Place the bowl over a saucepan of simmering water, taking care that the water doesn't touch the bowl. Whisk constantly until the sugar is dissolved and the mixture to is warmed to 160° F on a candy thermometer (see note), about 5-10 minutes.
Carefully transfer the mixture to the bowl of a stand mixer and whip on high speed using the whisk attachment until it reaches medium-stiff peaks. The mixture will be smooth and glossy. Add vanilla bean paste (see note) and beat to incorporate.
½ teaspoon vanilla bean paste
Pipe or spoon marshmallow cream onto the bottoms of half the graham cookies. Using a kitchen torch (see note), carefully toast the marshmallow, if desired. 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.

For Ganache

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.
4 ounces dark chocolate, finely chopped, 2 Tablespoons heavy (whipping) cream
Spoon ganache onto the bottoms of the remaining graham cookies, then sandwich them together.
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.
Enjoy!

Notes

Note on 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.

Note on agave: I use agave because I have it on-hand and prefer it over corn syrup. If you prefer, you can substitute light corn syrup or even honey.

Note on 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 consistently and make prettier cookie sandwiches.

Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in the marshmallow! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.

Note on toasting marshmallow: 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.

Nutrition