S'mores Cookie Sandwich

By RoketJSquerl

Ingredients

• Chewy Graham Cookies:
• (Makes approximately 3 dozen)
• For the cookie dough:
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/4 cup honey
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 1/2 cups all purpose flour
• For the cinnamon sugar coating:
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• Homemade Marshmallow Fluff:
• 2 egg whites
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 2 tablespoons water
• 1 1/2 teaspoons pure vanilla extract
• Pinch of sea salt
• S’mores Cookie Sandwiches:
• (Makes 18 – 20 sandwiches)
• Chewy Graham Cookies
• Homemade Marshmallow Fluff (above)
• 12 ounces milk chocolate chips
• 1 teaspoon vegetable shortening
• White chocolate chips (optional)

Details

Adapted from mykitchenaddiction.com

Preparation

Step 1

FOR THE COOKIES:

Preheat the oven to 375°F. Line a baking sheet with a nonstick liner (or parchment paper), and set aside.



To prepare the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt. Add the egg and beat until incorporated into the creamed mixture. Stir in the flour.

In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating.



Scoop out rounded tablespoons of the dough, shape them into balls, and roll each ball in the cinnamon sugar coating. Place each one on the prepared cookie sheet. Bake for 9-10 minutes, until the cookie is just set and slightly golden. Be careful not to overbake!

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

FOR THE MARSHMALLOW FLUFF:

Add about 2 inches of water in the bottom of a large saucepan. Bring to a simmer.



Combine all of the ingredients in a metal mixing bowl (one that fits in the top of the saucepan without the bottom touching the water). Place the mixing bowl over the simmering water, and beat with an electric hand mixer. The mixture will gradually become fluffy and then will thicken and turn white and slightly glossy (after about 8 minutes).



Remove the mixing bowl from the simmering water. Continue to beat on high for an additional minute or two. The marshmallow will thicken just a bit more. Allow the marshmallow to cool before using it or transferring to an airtight container.

The marshmallow is best if you use it immediately, but it will keep in the fridge for 2-3 days.

TO MAKE THE S'MORES SANDWICH COOKIES:

Match up the cookies in pairs of similar size/shape and lay them face down on a sheet pan lined with parchment or waxed paper.



Transfer the marshmallow to a disposable piping bag, and pipe the marshmallow onto half of the cookies. Top the marshmallow fluff with the matching cookie.



Heat the milk chocolate chips and shortening in a microwave safe bowl, about 15 seconds at a time, until smooth and creamy. Dip the cookie sandwiches in the chocolate, and let cool on the parchment/waxed paper.