epicurious4.2
S'mores Sandwich Cookies
Layered with chocolate ganache and burnt marshmallow, these playful crème pies cram all of the flavors of s'mores into chewy, mess-free sandwich cookies.
👥 16 Servings⏱️ Prep & Cook: 1h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●oven
- ●baking sheet
- ●saucepan
- ●microwave
📝 Preparation Steps
1
Cookies
2
Place racks in upper and lower thirds of oven; preheat to 350°. Crumble 15 graham cracker sheets into a food processor and pulse until finely ground (or place crackers in a resealable plastic bag and smash to fine crumbs; you should have about 1¾ cups). Whisk graham cracker crumbs, 1¾ cups (219 g) all-purpose flour, 2 tsp. baking soda, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine.
¾ cups (219 g) all-purpose flour1(packed; 200 g) light brown sugar1 cup¾ cup (1½ sticks) unsalted butter, room temperature. baking soda2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
3
Beat 1 cup (packed; 200 g) light brown sugar, ¾ cup (1½ sticks) unsalted butter, room temperature, 3 Tbsp. mild-flavored (light) molasses, and 1 Tbsp. vanilla bean paste or vanilla extract in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, scraping down sides of bowl as needed, until light and fluffy, about ⏱️ 3 minutes. Add 1 large egg, room temperature, and beat until mixture is very light and fluffy (almost like frosting), about ⏱️ 3 minutes more. Turn off motor, add dry ingredients, and mix on low speed just until a soft dough forms.
(packed; 200 g) light brown sugar1 cup. mild-flavored (light) molasses3 Tbsp. vanilla bean paste or vanilla extract1 Tbsplarge egg, room temperature1
4
Scoop out 2-tablespoonful portions of dough until you have 24; roll into smooth balls. Divide between 2 parchment-lined baking sheets, spacing at least 2" apart, to create a 4x3 grid. Bake cookies, rotating top to bottom and front to back halfway through, until cracked and very lightly browned, 8–⏱️ 10 minutes. Let cool on baking sheets. Repeat with remaining dough to make 8–12 more cookies, placing on a cool baking sheet lined with a fresh sheet of parchment and baking on upper rack.
5
Filling and Assembly
6
While the cookies are baking, melt 1½ cups bittersweet chocolate chips (about 9 oz.), 2 Tbsp. unsalted butter, cut into ¼" pieces, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in a small heatproof bowl set over a small saucepan of barely simmering water (do not let the bowl touch the water), stirring occasionally, or melt in a microwave-safe bowl in a microwave in 15-second bursts, stirring to combine between bursts. Let chocolate filling cool slightly.
(packed; 200 g) light brown sugar1 cup½ cups bittersweet chocolate chips (about 9 oz.)1. unsalted butter, cut into ¼" pieces2 Tbsp
7
Once cookies are done baking, heat broiler. Spread 8 oz. marshmallow crème (about 1½ cups) evenly over an unlined baking sheet. Broil until deeply burnt (top should be almost entirely black), 2–⏱️ 3 minutes. Let cool ⏱️ 5 minutes, then scrape burnt marshmallow crème (and any sugar pooling underneath it) back into jar with remaining 8 oz. marshmallow crème (about 1½ cups). Stir in remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
8
Check chocolate filling; it should be thick like a loose frosting. If it’s too thin, let cool longer. Transfer to a small resealable plastic bag, seal, and cut end off a corner to make about a ¼" opening. Turn over half of the cookies and pipe a border around bottoms. Fill area within border with a generous dollop (about 1 Tbsp.) of the marshmallow mixture and place a plain cookie, right side up, on top, pressing down slightly to adhere. Do Ahead: Cookies can be baked 5 days ahead; store airtight at room temperature. Crème pies can be assembled 2 days ahead; wrap tightly and chill.
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