Moss Sandwich Cookies Recipes

S'MORE SANDWICH COOKIES

S'more Sandwich Cookies image

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

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 cups graham cracker crumbs (about 20 squares)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 cups semisweet chocolate chips
24 to 28 large marshmallows

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.

MOSS SANDWICH COOKIES

Moss Sandwich Cookies image

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

Ingredients

1 1/4 cups unbleached all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar
1 tablespoon pure vanilla extract
Dark-green gel-paste food coloring, such as Wilton in Moss Green
1/4 cup store-bought or homemade dulce de leche

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.)

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