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 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.
QUICK S'MORES BARS
Quick, easy and sure to please.
Provided by Cindy Larkins
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
- Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
- Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.
Nutrition Facts : Calories 180 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 6.5 g, Sodium 114 mg, Sugar 15.2 g
HERSHEY'S S'MORES SANDWICH BAR COOKIES
Oh. My. God. *moan* These are SO decadent, like richer, cookie-ish, layered s'mores. I love everything Hershey's, and this is no exception. This recipe is courtesy of the Hershey's Kitchens site, so you know it's good! This is my favorite diet cheat...beware, though. Once you start eating these, you will NOT be able to stop. ENJOY!
Provided by GoodMorningBurger
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Grease 8-inch square baking pan.
- Beat butter and sugar until well blended in large bowl.
- Add egg and vanilla; beat well.
- Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
- Press half of dough into prepared pan.
- Bake 15 minutes.
- Unwrap chocolate bars; arrange over baked layer, breaking as needed to fit.
- Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
- Bake 10 to 15 minutes or just until lightly browned.
- Cool completely in pan on wire rack.
- Cut into 16 bars.
- YUM!
Nutrition Facts : Calories 250.4, Fat 10.7, SaturatedFat 6.4, Cholesterol 30, Sodium 151.6, Carbohydrate 36.3, Fiber 0.9, Sugar 23.1, Protein 3
S'MORES COOKIE SANDWICHES
S'mores Cookie Sandwiches are made with graham cracker chocolate chip cookies and a simple marshmallow filling. Even if you don't love s'mores, you will love these cookie sandwiches!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- In a large bowl, cream butter and sugars together for 2-3 minutes. Add egg, vanilla and milk and beat for 2-3 more minutes.
- In a separate bowl, mix the flour, graham cracker crumbs, baking soda and salt. Add to the butter/sugar mixture and mix just until well combined.
- Use a cookie scoop to scoop out tablespoonfuls of dough onto a cookie sheet, about 2 inches apart. Bake for 8-10 minutes or until the edges begin to turn a light, golden brown. Remove from oven and cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cookies are cooled completely, mix the powdered sugar and marshmallow creme together until smooth and then divide into 12 equal portions. Roll each portion into a ball and place between 2 cookies, carefully pressing together to flatten out the filling.
- Store at room temperature for up to several days in an airtight container.
SMORES COOKIE BARS
I saw this recipe on Hershey's Kitchens website for S'More Cookie bars. It sounds yummy. Just wanted to share.
Provided by ruthwalter
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350°F Grease 8-inch square baking pan.
- 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
- 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
- 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Nutrition Facts : Calories 192.8, Fat 6.6, SaturatedFat 3.8, Cholesterol 26.9, Sodium 144.6, Carbohydrate 31.7, Fiber 0.4, Sugar 17.3, Protein 1.9
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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- Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.
- Break chocolate bars into pieces; sprinkle over baked layer. Top with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.
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