The weather has been consistently below 80 degrees for a few weeks now in DC so as much as it pains me to admit it, summer is officially over. I’m not quite ready to say goodbye to my favorite summer flavor quite yet though so I made room for just one more s’mores recipe.
I was at a wedding last weekend with a s’mores dessert option at an outdoor fireplace and I spent an embarrassing amount of time braving the remnants of Hurricane Matthew to get my fix. Having to pick between time on the dance floor and time making s’mores was a toughie but I somehow managed to balance them both. And I wasn’t alone! Apparently a lot of people are still craving summer s’more flavors, not just me.
Are these s’more cookie sandwiches a little over the top? Absolutely. Since s’mores are harder to get my hands on in the fall, I like to go big or go home when I can find an alternative.
These cookies are some of my favorite because they have all the graham cracker flavor but no actual graham crackers in them! I know, no graham crackers at all? When I first saw the list of ingredients on Handle the Heat I had my doubts but as soon as I took my first bite I was a believer. Dipping the sandwiches in chocolate ties it all the together and allows a medium to incorporate actual graham crackers into the sandwich.
Give these a try and let me know. Do you prefer real s’mores, or the elaborate s’more cookie sandwich?
- 2 ½ Cups all-purpose flour
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 1 Teaspoon ground cinnamon
- ¾ Cup packed brown sugar
- 4 Ounces (1 stick) unsalted butter, cut into cubes and frozen
- ¼ Cup honey
- ¼ Cup whole milk
- 1 Tablespoon vanilla extract
- 2 Cups marshmallow creme
- 1 Cup icing sugar
- 3 Tablespoons of butter, softened
- ½ Teaspoon vanilla extract
- ½ Chocolate chips
- ¼ Cup crushed graham cracker crumbs
Recipe (Cookies adapted from a Handle the Heat recipe)
- Combine flour, baking soda, salt, cinnamon and brown sugar in a food processor, pulsing a few times to combine. Add butter cubes and pulse until to mixed well
- In a small bowl, combine honey, milk and vanilla extract. Pour liquids into the food processor and pulse until batter forms.
- Roll a disk and cover in plastic wrap, refrigerate until firm, about 2 hours. When ready to bake, preheat oven to 350 degrees and prepare two baking sheets with parchment paper or silicon mats. Scoop dough in 1 ½ tablespoon sized balls and flatten with a fork on prepared trays. Bake one tray at a time for 12-14 minutes.
- While cookies cool on tray, make the filling to the sandwich by adding the marshmallow creme, icing sugar, remaining butter and vanilla extract. Beat until smooth. Place filling in an icing bag or ziploc with a corner cut to facilitate piping. Pipe filling onto one cookie and top with another. Place on baking sheet. Repeat until all of the cookies sandwiches are made. Place baking sheet in freezer to set for 20-30 minutes
- Melt chocolate chips in the microwave for 2 minutes, stirring every 30 seconds until fully melted. Dip each sandwich into the chocolate and sprinkle graham cracker crumbs on top. Return to freezer for about 20 minutes for chocolate to set.