Smoressandwichcookies Recipes

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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

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.

S'MORES COOKIE SANDWICHES



S'mores Cookie Sandwiches image

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

3/4 cup butter - softened to room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/4 cups flour
1 1/4 cups graham cracker crumbs (about 20 graham cracker squares)
1/2 tsp baking soda
1/4 tsp salt
2 cups semi-sweet (or milk chocolate chips)
2 cups powdered sugar
7 oz jar marshmallow creme

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.

S'MORES SANDWICH COOKIES



S'mores Sandwich Cookies image

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

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
2 tablespoons granulated sugar
6 tablespoons honey
1 large egg
1 egg yolk
1 teaspoon vanilla extract
16 ounces bittersweet chocolate, coarsely chopped (about 3 cups), divided
24 marshmallows

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'MORE SANDWICH COOKIES



S'more Sandwich Cookies image

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

3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/4 cups graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
12 ounces chocolate chips
28 large marshmallows

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

HERSHEY'S S'MORES SANDWICH BAR COOKIES



Hershey's S'mores Sandwich Bar Cookies image

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

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
7 3/4 ounces milk chocolate (5 Hershey bars!)
3 cups miniature marshmallows

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

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