S’mores Sandwich Cookies

Introduction

You capture all the magic of a campfire s’more in these sophisticated sandwich cookies. The combination of homemade marshmallow, rich chocolate ganache, and spiced graham cookies creates an unforgettable treat that’s perfect for sharing.

Prep & Cook Time

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Servings: 24 sandwiches

Ingredients

• 8 ounces semi-sweet chocolate chips
• 1 cup heavy whipping cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• ⅓ cup water
• ¾ cup granulated sugar
• ¾ cup corn syrup
• 3 egg whites (room temperature)
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup butter (slightly softened)
• 1 cup dark brown sugar (firmly packed)
• 1/4 cup honey
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups whole wheat flour
• 3 – 3 1/2 cups all-purpose flour

Instructions

1. Make the Chocolate Ganache Filling: Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the chocolate chips, add the 1/2 teaspoon salt and 1 teaspoon vanilla extract, and let sit for 2-3 minutes. Whisk until smooth. Cover and set aside at room temperature to cool and thicken.
2. Make the Marshmallow Filling: In a small saucepan, combine the water, granulated sugar, and corn syrup. Stir over medium heat until the sugar dissolves, then bring to a boil without stirring until the mixture reaches 240°F (soft-ball stage). Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
3. With the mixer running on low, carefully pour the hot sugar syrup in a thin stream into the egg whites. Increase speed to high and whip until very thick, glossy, and cooled to room temperature, about 5-7 minutes. Beat in the 1 teaspoon vanilla extract. Transfer marshmallow to a piping bag fitted with a round tip. Set aside.
4. Make the Graham Cookie Dough: In a large bowl, beat the butter and dark brown sugar until light and fluffy. Beat in the honey, eggs, 2 teaspoons vanilla extract, cinnamon, 1/2 teaspoon salt, and baking powder.
5. Gradually stir in the whole wheat flour and 3 cups of the all-purpose flour, adding more all-purpose flour 1/4 cup at a time until the dough is no longer sticky and pulls away from the bowl. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
6. Preheat oven to 375°F and line baking sheets with parchment paper. Roll one dough disc out on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds and place on prepared sheets. Bake for 7-9 minutes, until edges are just golden. Cool completely on wire racks.
7. Assemble the Sandwiches: Turn half of the cooled cookies bottom-side up. Spread or pipe a layer of the thickened chocolate ganache onto each. On the remaining cookies, pipe or spread a generous swirl of marshmallow filling. Gently press a marshmallow-topped cookie and a ganache-topped cookie together to form a sandwich.

Variations

• Toasted Fluff: Briefly torch the marshmallow edges of the assembled cookie with a kitchen torch for a toasted flavor.
• Cookie Crumble: Press the edges of the assembled sandwiches into crushed leftover baked cookie crumbs.
• Mini Treats: Use a 1-inch round cutter for bite-sized sandwich cookies perfect for parties.
• Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla ice cream instead of the fillings, and freeze.

Tips for Success

• Ensure your egg whites are at room temperature for maximum volume when making the marshmallow.
• Don’t over-bake the graham cookies; they will firm up as they cool and you want them slightly soft.
• Let the ganache cool to a thick, spreadable consistency at room temperature before assembling.
• Chill the cookie dough if it becomes too soft to roll cleanly.

Storage & Reheating

Store assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep the components separate: cookies in an airtight container at room temperature, ganache refrigerated, and marshmallow covered at room temperature. Assemble just before serving.

FAQ

Can I use store-bought marshmallow fluff?

Yes, you can substitute the homemade marshmallow with an equal amount of store-bought marshmallow fluff.

My ganache is too runny. How do I fix it?

Let it sit at room temperature longer, stirring occasionally. You can also chill it briefly in the refrigerator, but stir every 5 minutes to prevent it from setting too hard.

Can I make the cookie dough ahead of time?

Absolutely. The wrapped dough discs can be refrigerated for up to 3 days or frozen for up to a month. Thaw in the refrigerator before rolling.

Why is my marshmallow not getting thick?

Ensure your sugar syrup reached the correct temperature (240°F). Also, make sure no grease or yolk got into your egg whites.

Can I use only all-purpose flour?

Yes, you can replace the whole wheat flour with an equal amount of all-purpose flour for a more traditional cookie texture.

How do I know when the cookies are done baking?

The edges will be lightly browned and the centers will look set. They will continue to firm up on the baking sheet after removal from the oven.