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These Delicious Double Chocolate S’mores Cookie Sandwich are something you are going to be talking about long after the summer months are over. A rich chocolate cookie that is made with chocolate graham cracker crumbs, cocoa powder, and mini chocolate chips to make sure you are getting your chocolate fix. Half of the cookies are dipped with melted chocolate that gets harden for a solid chocolate base. Topped with a soft and fluffy marshmallow frosting then sandwiched together. With each bite you have an elegant chocolate twist on a campfire favorite that everyone will be making to bring to a summer or fall gathering.
Why You’ll Love this Recipe
If you are a cookie sandwich lover, make sure to check out my other cookie sandwich recipes here! There are an assortment of flavors but as promised, they are always delicious.
Ingredients You’ll Need
- Unsalted butter: The melted butter gives each cookie a crisp edge to balance out not having white granulated sugar. It also gives a fudgier texture which is perfect when you are mixing it with chocolate.
- Light brown sugar: Provides a chewy interior and exterior texture as you bite into the cookie.
- Egg
- Vanilla extract
- All purpose flour: Gives a solid structure to help the contrast of the cocoa powder and the chocolate graham cracker crumbs so you don’t have a crumbly cookie.
- Cocoa powder: Helps deepen the chocolate flavor contrast and brings a little softness.
- Chocolate graham cracker crumbs: If you don’t have chocolate graham crackers you can substitute out for regular. Just be aware that the color may not be as rich and deep.
- Baking powder, baking soda, and salt
- Mini semi-sweet chocolate chips: I prefer mini chocolate chips for this cookie dough so you aren’t overwhelmed with too much chocolate. The mini chocolate chips melt perfectly into the cookie when baked to provide a smooth soft texture.
- Dark chocolate chips: Dipping the bottom of the
- Marshmallow fluff: The main star in the marshmallow buttercream frosting. Yes marshmallow fluff isn’t particularly easy to work with and can be messy but it is worth it!
- Powdered sugar
- Heavy whipping cream: Adding a touch of heavy whipping cream adds a little fluffiness when whipped and makes a smooth pipe able consistency.
Tips for Success:
Allow the Cookies to Cool Completely
It’s so important to let the cookies cool completely before starting to assemble. Without letting the cookies cool completely they may crumble when you pick them up. A warm cookie may not be able to handle the weight of chocolate being applied to the bottom of it and then would break. And the frosting?! Pair that with a warm cookie and forget about it. You need to have a cool cookie to pipe the frosting on or else it’s going to melt and slide off of the cookie.
Let the Chocolate Set Before Assembling
After dipping the bottoms of the cookies in melted chocolate, place them chocolate-side DOWN on a parchment-lined baking sheet and allow the chocolate to fully set before assembling. You can let them set in the refrigerator for about 20–30 minutes, or place them in the freezer for 10–15 minutes to speed things up. The chocolate should feel firm and no longer look wet or shiny. This is SO important so your chocolate doesn’t slide off of the cookie went met with the marshmallow buttercream frosting.
How To Store
Room Temperature
Store assembled cookies in an airtight container for up to 2 days. Keep the cookie sandwiches somewhere cool and out of direct sunlight so the marshmallow frosting doesn’t become too soft.
Refrigerator
Store in an airtight container for up to 5 days. Pro tip, let them sit at room temperature for 15–20 minutes before serving.
Freezer
Freeze assembled cookies in an airtight freezer-safe container for up to 2 months. Separate layers with parchment paper. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Let’s Start Baking!
Delicious Double Chocolate S’mores Cookie Sandwich
Ingredients
Chocolate Cookie Dough:
- 8 tbsp unsalted butter, melted (113g)
- ¾ cup light brown sugar (180g)
- 1 large egg (50g)
- 1 tsp vanilla extract (5g)
- 3/4 cup all purpose flour (100g)
- ½ cup cocoa powder (45g)
- 3/4 cup chocolate graham cracker crumbs (90g)
- ½ tsp baking powder (2g)
- ½ tsp baking soda (3g)
- ½ tsp salt (3g)
- 1/2 cup mini semi-sweet chocolate chips
Chocolate Bottom Dip:
- ½ cup dark chocolate chips, melted (85g)
Marshmallow Buttercream:
- 6 tbsp unsalted butter, softened (85g)
- 3/4 cup powdered sugar (90g)
- ⅓ cup marshmallow fluff (75g)
- 1 tbsp heavy whipping cream (15g)
- 1 tsp vanilla bean paste (5g)
- pinch of salt
Instructions
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined. Add the egg and vanilla extract and whisk until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, chocolate graham cracker crumbs, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing slightly until a few streaks of flour remain. Add the chocolate chips and fold until incorporated.
- Cover the dough with plastic wrap and refrigerate for 45–60 minutes. *see note*
- Divide the chilled dough into 10 even portions, weighing them is the best move equal cookie sandwiches *see note*.
- Place cookie dough balls on a parchment-lined baking sheet, leaving plenty of space between each cookie. Bake at 350°F (177°C) for approximately 14-16 minutes. Half way through baking time, I like to remove and tap 3-5 times on the counter top).
- Once removed from the oven, take a circular object (like a coffee cup or lid) and swirl around each cookie for a circle shape if needed. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. Cool completely.
- In a medium sized bowl, beat the softened butter for 2-3 minutes with smooth. Add the powdered sugar, mixing on low speed until incorporated.
- Add the marshmallow fluff, heavy cream, vanilla extract, and salt. Beat on medium speed until light and fluffy, scraping down the sides as needed.
- Line a small baking sheet with parchment paper or wax paper. In a microwave safe bowl, melt the dark chocolate chips for 15-20 seconds, stirring until smooth. Generously spoon about 1 tbsp of melted chocolate on the bottom of a cookie and place bottom side down, so the chocolate is directly touching the baking sheet. Repeat this for 5 cookies only! Place in freezer for 10-15 minutes or until melted biscoff spread is firm.
- Once the cookies are completely cooled and the 5 cookies with melted chocolate are firm, pipe or spread a generous layer of marshmallow buttercream onto the flat side of one cookie (5 in total). Gently press two cookies together (one with chocolate bottom and one with marshmallow buttercream) until you get a cookie sandwich.
- Serve immediately or refrigerate the assembled cookies until ready to enjoy.
Notes
- For the most accurate weight for the cookie dough. Weigh your bowl at the beginning before you add ingredients. Once your dough is complete, weigh the same bowl once again. Subtract that weight from the previously weight (the empty bowl) and then divide by 12. I love my digital scale!
- Personally I like to scoop my cookie dough balls FIRST and then freeze them individually for a nice and easy scoop.
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