I promised everyone a post on my S'mores Cookie Sandwiches, and here it is! Golden graham cracker cookies with homemade marshmallow sandwiched in between, all dipped in glorious chocolate. These were a huge hit at my family barbecue on the 4th of July. My niece even told me they were the "best things" she'd ever put in her mouth! That's high praise there :)
When the barbecue planning-time was occurring, I offered up S'mores Cookies. My original plan was really to make S'mores Cupcakes. But, like I always do, I had a better idea. Once I had the idea, my fingers flew across Google to find recipes to adapt. I already had a recipe for the cookies I was going to adjust. But what about the marshmallow? It turned out to be a tough task, as I was looking for a frosting that would solidify and really seal that sandwich together. I ended up using a recipe by Brown Eyed Baker that worked perfectly.
You could definitely skip the homemade marshmallow route, and go for that jar of marshmallow fluff. Honestly, I don't think it's going to change the integrity of the cookie. But I had a fabulous time experimenting with homemade marshmallow. I finally got to break into the box of unflavored gelatin I've been dying to play with!
The marshmallow frosting is interesting. After softening the gelatin with water for about 5 minutes, you add sugar water. And then you beat the living daylights out of it. I'm serious, it took me a good 10 minutes to beat this frosting into submission. Oh, and quick tip. This frosting sets uber-fast. Do not make it until you are ready to use it. And when you do use it, pipe the frosting onto one cookie and then sandwich it. Don't pipe the frosting onto all the cookies and then expect to sandwich them. Yep, the frosting will have set by then! You'll have a hard time sandwiching those cookies. And you know what? Even if that frosting sets and that cookie is perched precariously on top of the marshmallow, it will be ok. You still have the chocolate to anchor the cookie!
The homemade marshmallow was also raved about. People will think you are a domestic goddess (or god!) after making it. I can't say I corrected them :)
My niece told me multiple times that day, "I don't like them. I LOVE them!". Such a sweetheart!
My recipe makes about 18 sandwiches, so if you are taking them anywhere to share, you might want to double your batch. People may be tempted to eat more than one...
I'm sad these were gone so fast, because now I'm really wanting one!
Ah, well. These cookies aren't really bikini food anyway, and that's what I'll be wearing tomorrow. The hubby and I are Cincinnati-bound come this afternoon, and sun-bound tomorrow. It's supposed to be gorgeous weather this weekend, high temps with low humidity. A real treat, for this part of the country. Ironically, the hubby is in the kitchen making lots of juice for this weekend. You know, healthy breakfasts on our long weekend. And here I am posting about decadent, marshmallow-y cookies. I love it :)
Here we come King's Island! Have a great weekend everyone!
Ingredients (makes 18 cookies):
1 1/2 cups flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, room temp
2 tsp vanilla
1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar
Chocolate melting candy
1. Preheat oven to 350º. Lightly spray 2 cookie sheets with cooking spray. Set aside.
2. Prepare the cookies. In a large bowl, combine flour through salt. Whisk to combine. In a separate large bowl, cream together the butter and sugars until light and fluffy, about 3-4 minutes. Beat in the eggs. Beat in the vanilla. Using a 1-tbsp cookie scoop, drop cookies onto sheet, 12 to a sheet. Bake for 8-9 minutes, or until edges start to brown. Remove from oven. Cool on sheet for 5 minutes, and then remove to a cooling rack. DO NOT frost until completely cool.
3. Prepare the frosting. In a large bowl, add gelatin to 1/3 cup cold water. Let sit for 5 minutes to soften gelatin. In a small saucepan, heat 1/4 cup cold water and sugar. Stir until dissolved. Once dissolved, stop stirring and clip a candy thermometer to the pan. Continue to heat until mixture reaches 238º (soft-ball stage). Remove from heat, and add to gelatin. Stir by hand for 1 minute. Beat with an electric mixer until mixture has expanded, is soft and glossy, and is forming stiff peaks. This will take awhile, it took me 10 minutes. Immediately transfer to a piping bag, and pipe onto cookies. I recommend sandwiching each cookie post-frost.
4. Cover your cookie sheets with parchment paper. Melt chocolate candy according to package directions. Dip half of each cookie into melted chocolate, then place on prepared cookie sheet to harden. Allow to cool for about 30 minutes. Store in an airtight container.
|Recipe adapted from Brown Eyed Baker and Baked Perfection.|