S'MORE SANDWICH COOKIES
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool., Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.
Nutrition Facts : Calories 221 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 145mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
S'MORES COOKIES
If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
Provided by Food Network
Categories dessert
Time 1h45m
Yield About sixteen 2-ounce cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
- Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
- Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
- Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.
S'MORES SANDWICH COOKIES
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich cookie makes your s'mores dreams come true. The honey and cinnamon-spiked soft cookie is big enough to hold not one, but two toasted marshmallows, and the thin chocolate coating melts perfectly inside.
Provided by Katherine Sacks
Categories Cookies Chocolate Dessert Bake Kid-Friendly Spring Summer Grill/Barbecue Honey Marshmallow Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 12 sandwich cookies
Number Of Ingredients 14
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.
GRILLED S'MORES SANDWICHES
This always-makes-you-happy dessert combines two classics: s'mores and pan con chocolate, a Spanish snack of toast with melted chocolate on top. Oozy chocolate and wobbly marshmallows are sandwiched between two slices of crisp, slightly smoky pieces of bread. While you could use any white or whole wheat sandwich bread, cinnamon bread is the ideal way to go. Not only will the toasty cinnamon flavor remind you of graham crackers, but also the sugar will help the bread caramelize on the grill (and a surprising slick of mayonnaise, instead of butter, helps brown the bread without burning). To keep the sandwich from being cloyingly sweet, add a sprinkle of salt on top. (P.S. Make it a Fluffernutter by using peanut butter instead of chocolate.)
Provided by Ali Slagle
Categories cookies and bars, dessert
Time 10m
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
- Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
- Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.
SUGAR COOKIE S'MORES
Change up traditional s'mores with the use of sugar cookies and candy bars. The sweetness cannot be beat!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place 2 candy bars on each of 4 cookies; place on grill rack. Grill, uncovered, over medium-hot heat for 1 to 1-1/2 minutes or until bottoms of cookies are browned., Meanwhile, using a long-handled fork, toast marshmallows 6 in. from the heat until golden brown, turning occasionally. Remove marshmallows from fork and place over candy bars; top with remaining cookies. Serve immediately.
Nutrition Facts : Calories 271 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY S'MORES COOKIE SANDWICHES
Steps:
- Crush 1/2 cup chopped freeze-dried strawberries to a fine powder in a blender. Set aside.
- Puree the thawed frozen strawberries in the blender until very smooth. Strain into a medium saucepan and add the sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
- Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Beat in the strawberry powder. Transfer the mixture to a large piping bag fitted with a large star tip.
- Put 14 of the chocolate chip cookies flat side up on a baking sheet lined with parchment paper.
- Pipe the marshmallow mixture onto the cookies, about 1-inch high, while staying within the edge of the cookies. Top with the 14 remaining cookies, pressing down very lightly so that the cookies stick to the marshmallows. Let the marshmallows dry out and set for at least 2 hours.
- Put 2/3 of the chopped chocolate into a medium heat-proof glass bowl. Heat in the microwave in 30-second intervals until the chocolate is melted and glossy, about 1 minute 30 seconds, stirring gently between each interval. The temperature of the melted chocolate should be between 114 and 118 degrees F.
- Add a couple tablespoons of the remaining chocolate to the bowl and stir until almost melted. Continue adding the remaining chocolate, a couple tablespoons at a time, and once all of it has been incorporated, stir continuously until all the chocolate has melted and the mixture is smooth. The temperature of the tempered chocolate should be about 88 degrees F.
- Working with 1 cookie sandwich at a time, dip half of it into the chocolate, using a spoon to evenly spread the chocolate onto the cookies and marshmallow. Once half of it is coated in the chocolate, use the spoon to scrape away any excess chocolate that is dripping off the cookie sandwich.
- Working over a cutting board or a baking sheet, sprinkle the chocolate with some of the remaining 1 1/2 cups chopped freeze-dried strawberries. Transfer the cookie sandwich to a baking sheet lined with parchment paper.
- Repeat this process with the remaining cookie sandwiches, chocolate and freeze-dried strawberries. Once the last cookie sandwich is dipped, allow the chocolate to set completely at room temperature, about 10 minutes.
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S'MORES COOKIE SANDWICHES - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertCalories 613 per serving
- Preheat oven to 350 degrees. In a mixing bowl whisk together all-purpose flour, graham flour, baking soda, salt and cinnamon for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar on medium-high speed until pale and fluffy. Blend in honey. Add in egg and mix until combined, then blend in egg yolk and vanilla.
- With mixer set on low speed, slowly pour in dry mixture and mix just until combined. Scoop dough out 1 1/2 Tbsp at a time (25 - 27 grams each) and shape into balls.
- Transfer balls to Silpat or parchment paper lined baking sheets, spacing 2 inches apart and bake in preheated oven 9 - 10 minutes. Remove from oven and allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.
S'MORES COOKIE BARS (RECIPE + VIDEO) - SALLY'S BAKING …
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4.8/5 (63)Category Dessert
- Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
- Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.
- Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. (Sometimes I spray the bottom of a spatula with nonstick spray to spread it around.) Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips will be exposed. That’s ok.
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