Delicious Double Chocolate S'mores Cookie Sandwich
These Delicious Double Chocolate S’mores Cookie Sandwiches feature soft chocolate graham cracker cookies, fluffy marshmallow buttercream, and a rich chocolate-dipped bottom for an irresistible twist on classic s’mores.
Servings: 5 Cookie Sandwiches
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.