Homemade marshmallow crème sandwiched between two graham cracker cookies that are topped with a Hershey’s milk chocolate square. These s’mores cookie sandwiches encapsulate all that is delicious about a s’mores- no campfire necessary!
It’s spring here in Alabama, which means it’s basically summer, which means it’s 100% acceptable to delve into the world of summer treats. And I think s’mores are a quintessential summer treat. So I delved. Does my logic add up? Even if it doesn’t, I’m going to go ahead & say a s’mores-inspired treat is appropriate regardless of the season. And these s’mores cookie sandwiches will do the trick.
Dare I say, I might prefer one of these s’mores cookie sandwiches to an actual s’mores prepared over a campfire? I know, I know. Blasphemy. But try one of these, and you’ll see what I mean.
The best part about these s’mores cookie sandwiches is that you get the best of both worlds: all the familiar nostalgia that comes with the taste of a s’mores PLUS some serious upgrades to the old classic. What upgrades, pray tell?
Let’s start with the cookie. Biting into one of these is like biting into a soft, chewy, next-level graham cracker. The graham cracker crumbs obviously bring that familiar graham flavor, but guess what makes graham crackers better? Browned butter. And let me tell you, the addition of browned butter to this cookie is magical. It brings out all the best (and often understated) flavors of a graham cracker- nuttiness, warmth, a little spice from the cinnamon, and just a touch of a salted-caramel vibe. A little crisp on the edges, soft & chewy in the middle, and a milk chocolate square in the center to make it the real deal. Okay, wiping the drool from my face and moving on.
Homemade marshmallow crème. Aka: fluffy, sweet, pillowy, heaven. Sandwiched between the two graham cracker cookies, it completes the trifecta of ingredients needed to create a s’mores. And I especially love using this recipe because it’s homemade: no preservatives or crazy ingredients that you can’t pronounce. It’s pure, sweet, extra creamy, super fluffy, marshmallow perfection.
Even if the weather isn’t warming up where you live, go ahead and make this summer-inspired delicacy. I think we’ve already established that eating a s’mores is appropriate as long as you’re alive and breathing.
Happy baking, friends!
What you’ll need to bake these cookies:
Butter: Browning the butter in this recipe adds a nutty, caramel-like flavor that really enhances the graham crackers. The additional softened butter replaces some of the moisture content that is lost during the browning process.
Brown sugar: For flavor, moisture, and chewiness.
Sugar: For sweetness, of course! Sugar also tenderizes the cookie dough and helps them spread and caramelize in the oven.
Egg: For structure and binding.
Vanilla: For added flavor.
Graham cracker crumbs: Because what’s a s’mores without graham crackers? The graham cracker crumbs contribute flavor to the cookie and also act as a kind of “flour,” providing some structure to the dough.
Flour: For structure.
Baking soda: For leavening.
Kosher salt: To balance out all the sweetness. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.
Cornstarch: A small amount of cornstarch in this recipe adds just the right amount of softness to this cookie.
Cinnamon: To enhance the graham-cracker flavor.
Milk chocolate squares: Because you can’t have a s’mores without chocolate!
Egg whites, sugar, cream of tartar, and vanilla extract for the marshmallow crème filling.
FAQs:
How do you brown butter? Browning the butter causes it to take on a deep, nutty, caramel-like flavor. Browning butter is a simple process, but it’s helpful to know what you’re looking for! Here’s how you do it:
- Use a stainless-steel pan so you can see the transformation of the butter. Otherwise, you won’t know when the butter is officially browned.
- The process goes by fairly quickly, so keep a close watch and don’t leave the stovetop.
- Brown the butter by looking and listening:
- Place the butter over medium heat, stirring constantly until melted. The butter will eventually begin to boil, and you’ll hear a crackling sound (this is the water evaporating from the butter). Reduce the heat to medium-low and continue to stir the butter.
- The boiling and crackling will eventually subside, and a foam will form on the surface.
- While you stir, you’ll notice the liquid butter underneath the foam change from golden yellow to tan to brown. You’ll also notice the butter will start to smell nutty. This is when you know the butter is properly browned and it’s time to come off the heat.
- Pour the browned butter into a heatproof bowl. Don’t forget to scrape out all the brown bits from the bottom of the pan! This is where all the best flavor comes from.
Why is there softened butter in addition to browned butter? When butter is browned, it loses about 15% of its water content through evaporation. The softened butter in this recipe is used to replace that loss of moisture.
Do I have to chill the dough? Yes. Chilling the dough allows the flavors to deepen and keeps cookies from spreading too much in the hot oven. If you find that the dough is a tad difficult to scoop, let it sit out at room temperature a few minutes to soften a bit.
A few notes before you bake:
The graham cracker crumbs in this recipe should be pulsed in the food processor until they take on a fine, sandy texture. This is because the graham cracker crumbs are not just providing flavor, but also acting as a kind of “flour” in the dough.
I recommend letting the chocolate squares on top of the cookies set before filling with marshmallow crème. This helps minimize the mess and keeps the chocolate from smearing everywhere. If you need the chocolate to set a bit quicker, pop the cookies into the freezer for a few minutes!
Print
S’mores Cookie Sandwiches
- Prep Time: 20 minutes (plus 1-hour chill time)
- Cook Time: 20 minutes
- Total Time: 1 hour, 40 minutes
- Yield: About 17 cookie sandwiches 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
Homemade marshmallow crème sandwiched between two graham cracker cookies that are topped with a Hershey’s milk chocolate square. These s’mores cookie sandwiches encapsulate all that is delicious about a s’mores- no campfire necessary!
Ingredients
For the graham cracker cookies:
- 226 gm (1 cup) unsalted butter, browned (see directions below)
- 250 gm (2 cups, spoon & leveled) graham cracker crumbs (*about 16 full graham cracker sheets, finely processed)
- 250 gm (2 cups spoon & leveled) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 56 gm (1/4 cup) unsalted butter, softened
- 240 gm (1 cup, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 36 Hershey’s milk chocolate squares, for topping
For the marshmallow crème filling:
- 4 large egg whites
- 200 gm (1 cup) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
To make the graham cracker cookies:
- First, brown the butter:
- Place 226 gm (1 cup) unsalted butter in a small stainless steel pan over medium heat, stirring until melted.
- Allow to come to a boil, then reduce heat to medium-low, stirring frequently. The butter will start to make a crackling noise.
- Eventually the crackling will subside, and a layer of foam will surface to the top. As you continue to stir, you’ll notice the liquid butter underneath the foam will go from golden yellow, to tan, to brown, and will have brown flecks throughout. Once you’ve reached this stage, pour the browned butter into a medium-sized heatproof bowl, being sure to get all the brown bits from the bottom of the pan. Place in the freezer for 15 minutes, until the browned butter is cooled and slightly thickened.
- While the browned butter is chilling, combine the graham cracker crumbs, flour, baking soda, kosher salt, cornstarch and ground cinnamon in a large bowl. Set aside.
- Pour the chilled browned butter into the bowl of a stand mixer fitted with the paddle attachment, being sure to scrape out all browned bits and any butter that is sticking to the sides of the bowl. Add 56 gm (1/4 cup) softened butter, brown sugar and sugar to the mixing bowl, and beat on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. Beat in the eggs, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- Add the graham cracker mixture to the butter mixture and beat on low speed until just combined.
- Cover the dough and chill in the refrigerator for 1-2 hours. Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Using a #40 spring-loaded cookie scoop, scoop the chilled dough and roll between the palms of your hands to form a smooth ball. Place on the prepared baking sheets, spacing 3″ apart.
- Bake for 10-13 minutes, until the edges of the cookies are set and just lightly browned. While the cookies are fresh from the oven, gently press a chocolate square onto the top of each. Allow the cookies to set on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Allow the chocolate squares to set before filling with marshmallow crème.
To make the marshmallow crème filling:
- Place the egg whites, sugar, and cream of tartar in a large heatproof bowl and whisk to combine. Set the bowl over a saucepan containing 2 inches of simmering water, being careful not to let the water touch the bowl containing your ingredients.
- Whisk constantly, until the sugar dissolves and an instant read thermometer reads 160°F (71°C). This will take about 5-7 minutes.
- Remove the bowl from heat and whisk in the vanilla extract. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff, glossy peaks form, about 5 minutes. Use immediately.
Assembly
- Transfer the marshmallow crème to a piping bag fitted with a large circular tip (I use a #806 Ateco tip for this). Pipe the marshmallow crème onto the underside of one cookie and place a second cookie on top to form a sandwich . Repeat with the remaining cookies and marshmallow crème!
Notes
Storage: Unfilled cookies can be stored in an airtight container for 3-5 days. Cookie sandwiches filled with the marshmallow crème can be left at room temperature for 6-8 hours, but should otherwise be kept in the refrigerator for up to 2 days.
