S Mores Sandwich Cookies
Indulge in the ultimate fusion of nostalgic flavors with these irresistible S’mores Sandwich Cookies—a delectable twist on the classic campfire treat. These cozy, handcrafted cookies feature a soft, chewy base made with a graham cracker-infused dough, perfectly balanced with hints of brown sugar and vanilla. Sandwiched between the cookies is a luscious filling of smooth, homemade chocolate ganache and pillowy marshmallow fluff, creating a gooey, decadent bite in every mouthful. Quick and easy to make with just 25 minutes of prep, this recipe delivers 12 perfectly portioned delights, combining the essence of s’mores with the convenience of a handheld dessert. Perfect for sharing at parties or enjoying by the fireside, these sweet confections are the ultimate treat for s’mores lovers everywhere.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Light brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 180 grams All-purpose flour
- 120 grams Graham cracker crumbs
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 150 grams Chocolate chips
- 75 milliliters Heavy cream
- 180 grams Marshmallow fluff
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture, beating until well combined.
In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the chocolate ganache filling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool and thicken slightly before using.
Once the cookies are fully cooled, spread a layer of ganache onto the flat side of one cookie and a generous dollop of marshmallow fluff onto the flat side of another cookie.
Sandwich the two cookies together, pressing gently to secure them.
Repeat the assembly process for the remaining cookies. Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 677.7 g | 246% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 420.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 278 mg | 21% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
