Whole Wheat Smore Cookies Recipes

S'MORES SANDWICH COOKIES

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.

S'MORES COOKIES

Steps:

• For the graham crackers: In a bowl, mix together the all-purpose flour, whole wheat flour, wheat bran, wheat germ, baking powder, baking soda, cinnamon and salt and set aside. In another bowl, whisk together the honey, milk and vanilla. Set aside. In the bowl of an electric mixer, cream the butter and brown sugar on medium-high speed until light and fluffy, about 4 minutes. At low speed, stir in the dry ingredients alternating with the milk mixture. Cover the dough with plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Shape the dough into a disk and sandwich between two pieces of floured parchment paper. Roll out to 1/4-inch thick. Cut out cookies using a 2-inch round cookie cutter. Gather up the scraps, roll again and cut out more cookies. Arrange the cookies about 2 inches apart on the prepared baking sheets. Bake until the edges are lightly golden brown, 10 to 12 minutes. Let them cool completely on the baking sheets.
• For the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream to a boil. Remove from the heat and pour over the chocolate. Let melt for 1 minute without stirring. With a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate until the ganache is cold but still spreadable, about 30 minutes.
• For the marshmallow: Sprinkle the gelatin over 1/4 cup water in the bowl of an electric mixture and let bloom for 5 minutes. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a simmer and cook until all of the sugar has dissolved and the mixture registers 240 degrees F on a candy thermometer. Beat the gelatin mixture on medium high and slowly drizzle in the sugar mixture and vanilla. Continue to beat until the marshmallow topping cools and forms stiff peaks, about 15 minutes. Transfer to a pastry bag or resealable plastic bag if desired. Preheat the broiler. To assemble the cookies, spread about 1 teaspoon of the ganache on each cookie. Top with a piped swirl or dollop of marshmallow. Broil until the marshmallows turn golden, rotating as needed, about 1 minute. Let cool and serve.

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray.
• Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined.
• Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces.
• Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes.
• Cool on a rack, then refrigerate to chill for easier cutting.
• Cut into bars, being careful to remove parchment before serving.