S'mores Sandwich Cookies

Toasted marshmallow frosting is sandwiched between two chewy graham cracker cookies, then dipped in melted chocolate. These are such a fun summer treat!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 10

Chill Time 30

Total Time 1 25

Servings sandwiched cookies

Calories 647kcal

Author Whitney Wright

Equipment

Ingredients

Graham Cracker Cookie

1/2 cup unsalted butter softened to room temperature
3/4 cup light brown sugar packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/3 cups graham cracker crumbs
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

Toasted Marshmallow Frosting

1 1/2 cups unsalted butter slightly softened
3 cups mini marshmallows
4 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
pinch salt

Chocolate Topping

6 oz semi-sweet chocolate (or milk chocolate) finely chopped

US Customary - Metric

Instructions

Graham Cracker Cookies

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer cream the butter, brown sugar, about 2-3 minutes. Add the egg, vanilla extract, and mix to combine. Use a rubber spatula and scrape down the sides of the bowl.
Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined. Scrape down the sides of the bowl as needed to ensure everything gets incorporated.
Using a size #50 cookie scoop, portion the dough into round balls. Place on the baking sheet, leaving 2 inches between each dough ball. Use the palm of your hand to press down on the dough balls until it creates a flat thick disk.
Bake for 8-10 minutes or until edges are and tops are just set. Remove from the oven and let cool on pan for 10 minutes before transferring to a wire rack to cool completely.

Toasted Marshmallow Frosting

Toast the marshmallows by placing the marshmallows on a cookie sheet that has been sprayed with nonstick spray.
Turn oven to broil and put the cookie sheet of marshmallows in the oven. The marshmallows will get toasted really quickly (less than two minutes in my oven), so watch them closely! Set aside to cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until it’s light and very smooth.
Add the salt and toasted marshmallows and beat until the mixture is homogenous.
Add the vanilla and slowly add the powdered sugar and heavy cream. Once all the ingredients have been added, beat the buttercream on high speed for 3 minutes. This can be made ahead of time and stored in the refrigerator. It will need to sit at room temperature for 4-5 hours after refrigeration to become soft and spreadable again.

Assembly

Place half of the cookies upside down. Pipe or spread frosting onto the backs of the cookies (going about ¼” from the edge). Place the remaining cookies on top of the frosting to create a cookie sandwich. Press down slightly on the cookies until the frosting spreads to the edges. Place the cookie sandwiches on a wax paper lined baking sheet and chill in the refrigerator for 30 minutes or until the frosting is mostly firm. (This will make dipping them easier).
Melt chocolate in a microwave safe bowl. Once fully melted, you can either dip half of the s’mores cookies in the chocolate, or drizzle the chocolate over the cookie. Let set and then enjoy!

Notes

The filling for these cookies can be made 3-5 days in advance. Store it in the fridge in an airtight container. Before using it, allow it to come to room temperature for 4-5 hours, or until soft and spreadable.

Store assembled cookie at room temperature in an airtight container for 2 days, or in the fridge for 3-4 days.

To freeze sandwich cookies, flash-freeze on a parchment-lined baking sheet, then wrap individual cookies in plastic wrap before storing in a ziptop bag or airtight container. Freeze up to 2 months.

Nutrition