S'mores Cookie Sandwich
Chewy graham cracker cookies made with a buttery brown butter graham cracker dough based along with crushed graham bits that's dipped in chocolate, and filled with a fluffy marshmallow American buttercream. Each bite captures the true flavor and texture of an actual s'more, plus or minus the sticky gooey mess.
Servings: 4 large cookie sandwiches
Ingredients
- 12 tbsp unsalted butter, browned
- 1 egg, room temperature
- 1 tsp vanilla
- 1 cup light brown sugar, packed (210 g)
- 1/4 cup granulated white sugar, (25 g)
- 3/4 cup all purpose flour, spooned and leveled (90 g)
- 3/4 graham crack crumbs, see note (90 g)
- 1 tsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed graham crackers, about 3 sheets
Marshmallow Buttercream Frosting:
- 4 tbsp unsalted butter, room temperature
- 1 cup powdered sugar, (120 g)
- 1/2 cup marshmallow fluff, (50 g)
- 1 tbsp heavy whipping cream, cold (15 ml)
- 1 tsp vanilla bean
- 1/4 tsp salt
Chocolate Dip:
- 1/2 cup semi sweet or milk chocolate, melted (80 g)
Instructions
Make the Brown Butter Graham Cracker Cookie Dough:
- Brown the butter in a saucepan over medium heat until golden and fragrant (this will be about 10-15 minutes). Set aside and let it cool slightly.
- In a large mixing bowl, whisk together the brown butter, brown sugar, and white sugar until well combined. Add in the egg and vanilla extract, mixing until the egg is fully incorporated into mixture.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet mixture, then fold in the crushed graham cracker pieces, be careful not to over mix the dough.
- Line a small tray with parchment or wax paper and set aside. Scoop 8 cookie dough balls using a #16 cookie scoop (see note) or eye balling it (about 80 g per cookie), then place on prepared tray and freeze for 30 minutes.
- Preheat oven to 350°F (175°C). Bake chilled dough for 14–16 minutes, until edges are golden but centers are soft. These cookies SPREAD but it's okay! Immediately once the cookies are removed from the oven, push the cookies inward with a large jar or coffee mug and scoot around to form a round cookie.
- After you're done scooting the cookies, leave the cookies on the baking sheet and allow them to continue to bake for 15 minutes. Then transfer to a cooling rack to cool completely.
Melt the Chocolate:
- Line a small tray/ baking sheet with parchment or wax paper, set aside. In a small microwave-safe bowl, melt the chocolate in 20-second intervals, stirring between each, until smooth.
- Spoon or dip the bottoms of 4 cookies into the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet. Freeze for 5 minutes, or until the chocolate is set. Make the marshmallow buttercream frosting while they are chilling.
Make the Marshmallow Buttercream:
- Using a stand mixer with the paddle attachment or a medium size bowl with a handheld mixer, beat softened butter until smooth. Add powdered sugar and beat until fluffy.
- Mix in marshmallow fluff, heavy cream, vanilla, and salt until smooth and light, continue on high speed for 1 minute to get frosting fluffy in texture.
- Place in piping bag with your choice of piping tip (1M is my go to choice for this cookie sandwich), or place in a zip lock bag for easy piping.
Assemble the Cookie Sandwiches:
- Pair up cookies of similar size, making sure you have one chocolate dipped cookie and one plain.
- Spread or pipe marshmallow buttercream onto one cookie, then sandwich with a chocolate dipped cookie. You can enjoy the cookie sandwich immediately or place in the fridge so buttercream becomes firm and makes less of a mess.
Notes
- I highly suggest weighing out your cookie dough so you can have uniform cookie sandwiches that are equal in size and easy to pair together.
- Make sure the brown butter has time to cool down. You can still use it when it is warm, however, if it's very hot, you have a chance of scrambling your egg and having your mixture not come together.