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.
MOSS SANDWICH COOKIES
These dulce-de-leche sandwich cookies are made to resemble the sort of mossy stones you would find a fairy living under in a magical woodland world. They're perfect for a themed party alongside other fantastical treats like this 'birch' de noel cake.
Provided by Shira Bocar
Categories Cookie Recipes
Time 2h20m
Yield Makes 35
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, cornstarch, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until light and fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Tint dough with food coloring until deep green. Divide dough in half; shape each piece into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.
- Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. Working with one disk at a time, scoop teaspoons of dough, roll into balls, and place on baking sheets, about 1 inch apart. Flatten cookies slightly with a spatula.
- Bake, rotating sheets halfway through, until edges are just set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
- Crush 6 cookies until finely ground. With an offset spatula, spread 1/2 teaspoon dulce de leche each on flat sides of half of remaining cookies; sandwich with other half. Refrigerate until firm, 30 minutes. Sprinkle tops with crushed cookie "moss." (Filled cookies are best eaten the same day.)
MOLASSES COOKIE SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 6 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Adjust the oven rack to middle. Line 2 sheet trays with parchment.
- Whisk the brown sugar in a large bowl to get rid of the lumps. Add the butter and stir until smooth. Stir in the molasses, vanilla and egg, mixing until well combined.
- Whisk together the flour, baking soda, ginger , cinnamon, cloves and salt in a separate medium bowl. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 2 minutes.
- Pour the granulated sugar onto a plate. Divide the dough into 12 equal-size balls and roll them in the sugar. Arrange the dough on the prepared sheet trays at least 2 inches apart. Press gently to flatten. Bake about 17 minutes. Let cool completely on the sheet trays.
- Spread the chocolate hazelnut spread between 2 cookies and sandwich them together. Repeat with the remaining cookies.
MOLASSES COOKIE SANDWICHES
Steps:
- Cream together the sugar and butter in a bowl. Add the molasses and egg and mix until thoroughly combined.
- In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together. Pour into the wet ingredients and mix until just combined. Scoop the dough onto a sheet of plastic wrap and form a log. Refrigerate and chill the dough for at least 1 hour.
- While the dough is chilling, preheat the oven to 375 degrees F.
- Remove the chilled dough from the refrigerator and form into golf ball-size balls. Roll in the sugar to coat and place on a cookie sheet lined with parchment paper. Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes. Remove the baked cookies from the oven and cool.
- Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie. Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches.
- In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks.
- Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
- Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm.
MOLASSES SANDWICH COOKIES
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
- Drop rounded measuring teaspoonfuls of dough onto 2 ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
- Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
- Make Creamy Molasses Filling: Whisk butter with molasses until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
- Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
S'MORE SANDWICH COOKIES
The chocolate chip cookie modified. These sounded so good. I am definitely have to try them. Great fall cookie without the fire!
Provided by Misti_Country_Girl
Categories Drop Cookies
Time 30m
Yield 24-28 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and sugars.
- Beat in egg, milk and vanilla.
- Combine flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips.
- Drop by tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Place 4 cookies bottom side up on a microwavable plate; top with marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
- Top with another cookie.
- Enjoy!
Nutrition Facts : Calories 224.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 24.2, Sodium 131.3, Carbohydrate 32.6, Fiber 1.1, Sugar 22.4, Protein 2.1
LIME SANDWICH SUGAR COOKIES
These are so good. When mixed with a cookie assortment, these always seem to go missing! So remember your recipe!
Provided by GAIAS1
Categories Desserts Cookies Sandwich Cookie Recipes
Time 45m
Yield 55
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover or wrap dough, and refrigerate for at least 2 hours. If you are in a big hurry, freeze for a half hour.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
- Bake for 7 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat the lime juice, milk, confectioners' sugar and green food color until smooth and creamy. Add more milk or sugar if necessary to achieve a good spreading consistency. When cookies are completely cool, spread icing between cookies to make sandwiches.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 23.7 g, Cholesterol 26.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.3 g, Sodium 96.5 mg, Sugar 14.5 g
MOLASSES AND SPICE LEMON SANDWICH COOKIES
It's really hard to imagine what a wonderful combination this is. Make it once and you'll be hooked! Why this recipe works: these cookies combine the best of two worlds - a chewy molasses cookie with a tart lemon filling. To keep the cookies soft and chewy, take care not to overbake them. They are done when the cookies puff and just start to crack on top (they should sink into flat cookies when you take them out of the oven). For the best flavor, use fresh spices (replace your spices if they are more than one year old) and dark (or robust) molasses, avoiding black-strap molasses, which will make the cookies bitter.
Provided by Wish I Could Cook
Categories Dessert
Time 50m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
- Chill for about in hour so the dough is easy to work with.
- Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
- Filling:.
- Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
- When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
- Enjoy!
Nutrition Facts : Calories 161.5, Fat 0.2, SaturatedFat 0.1, Sodium 126.1, Carbohydrate 38.8, Fiber 0.6, Sugar 25.4, Protein 1.7
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.
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