Disclosure: I received free cookie cutters from Natizo in exchange for my honest review.
Are you craving s'mores but there is no campfire in sight? These Cut-Out S'Mores Sandwich Cookies are what you need! Graham cookies are filled with marshmallow frosting and dipped in dark chocolate.
Helloooo, friends! I'm so happy to be sharing another delicious dessert recipe today. Most of us {or at least y'all who have normal schedules} are probably on summer vacation now, which means it's s'mores season! I partnered up with Natizo
to show off their gorgeous nesting cookie cutters, and to whip up a cookie inspired by everyone's favorite summer tradition. These Cut-Out S'mores Sandwich Cookies combine a graham cookie base with a marshmallow frosting filling, and an indulgent chocolate dip!
Between S'mores Stuffed Pretzels, S'mores Pie, and S'mores Rolls, I'm sure you've figured out by now this is one of my favorite flavor combinations 🙂 There's just something about the sweet and gooey marshmallows and the bittersweet chocolate that is so irresistible! Today's treat is very similar to the original, with graham cookies standing in for the traditional crackers, and toasty marshmallow creme frosting sandwiching them together. Of course I couldn't forget about the chocolate! I could have put it inside but... where's the fun in that?
Back to these adorable cookie cutters. Are these not the most fun round cutters you've ever seen?! I'm kind of obsessed with the rainbow effect. These are stainless steel, topped with colorful silicone, and every single cutter has a measurement on it, so you know exactly what you're using. So convenient! They even have a sweet little storage container to keep them all tidy and clean. I think round cutters are something every cook or baker should have in their kitchen. Of course you use them for cookies, but also for biscuits, ravioli, mini pizzas... I actually used them when I made these vegan crab wontons, too!
To get the toasted marshmallow effect in these s'mores sandwich cookies, I used my handy kitchen torch, but if you don't have one, a few seconds in the oven under the broiler should do the trick. I would recommend broiling just the bottom cookie and the marshmallow, and adding the top cookie after you take them out of oven. You don't want the top to burn!
I hope you make these s'mores sandwich cookies next time a craving hits and you're nowhere near a campfire 😉 Happy baking!
{graham cookie recipe from Cincy Shopper}
- *for the cookies*
- ½ cup {1 stick} unsalted butter, softened
- ⅓ cup brown sugar
- ½ teaspoon salt
- 2 tablespoon honey
- ¾ cup white all-purpose flour
- ¾ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 tablespoon heavy cream
- *for the frosting*
- 1 jar {7oz} marshmallow creme
- ¾ cup {1½ sticks} unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- dark chocolate chips, for dipping
- First, make the graham cracker cookies. In the bowl of a stand mixer, beat together the butter, brown sugar, salt, cinnamon, and honey. Beat until fluffy and creamy.
- Add in the white and wheat flours and mix until a dough forms. If it's too crumbly, add in some heavy cream. It should be a bit crumbly but hold together if you press it between your fingertips.
- Lay out a piece of wax paper on a clean surface, and dump the cookie dough on top. Top with another piece of wax paper, and then using a rolling pin, create a large rectangle about ¼" thick.
- Remove the top piece of wax paper, and using a 2.5 inch cookie cutter, cut out as many as you can.
- Using a 1.25 inch cookie cutter, cut out the center of half of the cookies. Using a spatula, carefully transfer your cookies to a cookie sheet lined with a silicone mat or parchment.
- Repeat the process until you've used all the dough and you have an equal number of top and bottom cookies.
- Place pans in the freezer for 30 minutes so cookies can set.
- Preheat oven to 350F. Bake cookies for 12-15 minutes, until golden brown and firm. Let cool completely before frosting.
- When ready to assemble, make the frosting. In the bowl of a stand mixer fitted with the whisk, beat together the butter and marshmallow creme until smooth and combined.
- Mix in the vanilla and salt, then add in the powdered sugar until a thick but soft frosting forms. Add a little more powdered sugar if it's too runny.
- To assemble, use a spoon or piping bag and spread the marshmallow frosting on the round base cookies.
- If you need to toast the marshmallow in the oven, do it now. Turn on the broiler, and place the cookies in the oven for 1-2 minutes. Watch VERY closely as they can burn very fast! Once marshmallow is toasted, immediately remove from oven and top with the cookie that has the hole cut out.
- If you have a torch, you can first place the cut out cookies on top, and then toast just the center.
- In a microwave safe bowl, heat the chocolate chips in 15 second intervals until smooth and melted. You can add a tiny bit of vegetable shortening or coconut oil to make the chocolate smoother.
- Dip each cookie in the chocolate, and place back on cookie sheet to set.
- Once chocolate has solidified, enjoy!
*Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*
Adina says
Oh, these look so good. I have never had any cookies like these, actually I have never baked anything or even bought marshmallows in my life. Maybe I should try, I love look of these cookies.