S'Mores Sandwich Cookies

Serves: 2

Kendrick Gleason

1 January 1970

Based on User reviews:

52

Spice

46

Sweetness

52

Sourness

37

mins

Prep time (avg)

4.2

Difficulty

Ingredients:

3 cup

All-Purpose Flour

3 cup

Whole Wheat Flour

1.5 tsps

Ground Cinnamon

3 tsp

Baking Soda

3 tsp

Kosher Salt

1 cup

Unsalted Butter (1 stick, room temperature)

3 cup

Dark Brown Sugar (packed)

2 tbsps

Granulated Sugar

6 tbsps

Honey

1 large

Egg

1

Egg Yolk

1 tsp

Vanilla Extract

24

Marshmallows

Directions:

1

Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl

2

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

3

Add honey and beat on medium to combine

4

Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed

5

Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate

6

Cover dough and chill at least 1 hour or up to overnight

7

Arrange racks in middle and upper third of oven and preheat to 375°F

8

Line 2 rimmed baking sheets with parchment or wax paper

9

Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet

10

Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10–11 minutes

11

Transfer cookies to a wire rack to cool and repeat with second batch

12

Let cookies cool

13

Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds

14

Stir, then heat 30 seconds more

15

Repeat until chocolate is melted through

16

Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies

17

Chill cookies to let chocolate set, at least 15 minutes

18

Place marshmallows onto skewers and toast over a flame

19

Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich

20

Repeat with remaining marshmallows and cookies

21

Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl

22

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

23

Add honey and beat on medium to combine

24

Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed

25

Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate

26

Cover dough and chill at least 1 hour or up to overnight

27

Arrange racks in middle and upper third of oven and preheat to 375°F

28

Line 2 rimmed baking sheets with parchment or wax paper

29

Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet

30

Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10–11 minutes

31

Transfer cookies to a wire rack to cool and repeat with second batch

32

Let cookies cool

33

Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds

34

Stir, then heat 30 seconds more

35

Repeat until chocolate is melted through

36

Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies

37

Chill cookies to let chocolate set, at least 15 minutes

38

Place marshmallows onto skewers and toast over a flame

39

Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich

40

Repeat with remaining marshmallows and cookies

41

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

42

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