S'mores Cookie Sandwiches

Sure, you've had a s'more, but have you ever had a S'mores Cookie Sandwich? Fudgy chocolate cookies are rolled in graham cracker crumbs and sandwiched with homemade marshmallow fluff and a chocolate ganache center. They are absolutely irresistible!

These S'mores Cookie Sandwiches look decadent and fancy, but are actually really easy to make. They have three elements: their chocolate cookie base, marshmallow fluff filling, and chocolate ganache center.

You'll first make the chocolate ganache so it has time to firm up in the fridge. Next, you'll bake your cookies. Lastly you'll make the marshmallow filling and assemble them!

I recommend making these as close as possible to when you're planning on eating them. They're best enjoyed the same day as the marshmallow fluff will become a little stiff once it's exposed to air.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.

Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Let cool before covering with plastic wrap and placing in the fridge to chill.

Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.

Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed. Using a 2 tablespoon scoop, form cookies into balls.

Roll the tops and sides of each cookie in the ground graham crackers. Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 11-13 minutes or until cookies are firm around the edges.

Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Once the cookies are cooled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.

Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 5-6 minutes until stiff peaks have formed.

Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.

Pull the bowl of ganache out of the fridge and stir to see its consistency. If it's too thick, put in the microwave for 2-3 seconds at a time until it's slightly easier to stir. You want it to still be thick, but be able to stir it. You do not want to overheat it so it is thin again. Transfer ganache to a piping bag and cut a ¼ sized hole on the tip.

Place a cookie upside down. Carefully pipe a ring of marshmallow fluff on the outer rim of it, being careful to stay inside that rim. Fill the center of that marshmallow ring with ganache. Top with another cookie so that the flat sides of each cookie are pressed together. Repeat this with the remaining cookies. Enjoy!

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