S'mores Cookies
Graham cracker cookies sandwiched around melty marshmallow and chocolate ganache — a s'more you don't need a campfire for.
- Prep Time
- 25 min
- Cook Time
- 12 min
- Total Time
- 37 min
- Servings
- Makes about 24 sandwich cookies
While flipping through recipes one night, I came across a s'mores cake with graham cracker crumbs baked right into the batter, and it got me thinking — what if that became a cookie instead? I fell asleep dreaming about it and woke up ready to test a batch of graham cracker cookies sandwiching marshmallow and chocolate.
These might rival my S'mores Candy Bars for my favorite s'mores treat. I promised myself just one bite while testing this batch. That did not happen, and I regret nothing — quality control is a serious responsibility around here.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 small box instant vanilla pudding mix
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 bag large marshmallows
- 12 oz. bag semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1Preheat oven to 350°F.
- 2Cream the butter and sugars together in a mixing bowl until well blended. Add the eggs, vanilla, and pudding mix, and beat until combined.
- 3In a small bowl, combine the flour, graham cracker crumbs, baking soda, and salt. Add half to the wet mixture and beat, then add the rest.
- 4Use a small cookie scoop (about the size of the marshmallows) to portion the dough onto a silicone-lined baking sheet.
- 5Bake for 11-14 minutes, until lightly golden. Remove from the oven.
- 6Slice the marshmallows into quarters. For half the cookies (the bottoms), place a few marshmallow pieces on top right out of the oven so they melt slightly and stick. Let the remaining cookies (the tops) cool completely on their own.
- 7Heat the heavy cream until bubbling, then pour over the chocolate chips and let sit for 1 minute before whisking until smooth.
- 8Spoon a little chocolate ganache onto each marshmallow-topped cookie, then press a plain cookie on top to seal.
- 9Store in an airtight container for up to 5 days, or wrap individually and freeze for up to 3 months.
