Best 7 Smore Sandwich Cookies Recipes

S'MORE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool., Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

TOASTED MARSHMALLOW SANDWICH COOKIES

Steps:

• Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool.
• Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.
• Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.

S'MORES SANDWICH COOKIES

Steps:

• Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl.
• Using an electric mixer on high speed, beat butter, brown sugar, and granulated sugar in a large bowl until pale and fluffy, 2-3 minutes. Add honey and beat on medium to combine. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed. Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate. Cover dough and chill at least 1 hour or up to overnight.
• Arrange racks in middle and upper third of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment or wax paper. Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet.
• Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10-11 minutes. Transfer cookies to a wire rack to cool and repeat with second batch. Let cookies cool.
• Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds. Stir, then heat 30 seconds more. Repeat until chocolate is melted through. Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies. Chill cookies to let chocolate set, at least 15 minutes.
• Place marshmallows onto skewers and toast over a flame. Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich. Repeat with remaining marshmallows and cookies.
• Do Ahead
• Cookies can be baked, covered with chocolate, and chilled (without marshmallows) in an airtight container for up to 5 days or frozen for up to 1 month.

S'MORES COOKIE SANDWICHES

Steps:

• Preheat oven to 375°.
• In a large bowl, cream butter and sugars together for 2-3 minutes. Add egg, vanilla and milk and beat for 2-3 more minutes.
• In a separate bowl, mix the flour, graham cracker crumbs, baking soda and salt. Add to the butter/sugar mixture and mix just until well combined.
• Use a cookie scoop to scoop out tablespoonfuls of dough onto a cookie sheet, about 2 inches apart. Bake for 8-10 minutes or until the edges begin to turn a light, golden brown. Remove from oven and cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
• Once cookies are cooled completely, mix the powdered sugar and marshmallow creme together until smooth and then divide into 12 equal portions. Roll each portion into a ball and place between 2 cookies, carefully pressing together to flatten out the filling.
• Store at room temperature for up to several days in an airtight container.

S'MORE SANDWICH COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg, milk and vanilla.
• Combine flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips.
• Drop by tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden brown. Remove to wire racks to cool.
• Place 4 cookies bottom side up on a microwavable plate; top with marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
• Top with another cookie.
• Enjoy!

HERSHEY'S S'MORES SANDWICH BAR COOKIES

Steps:

• Heat oven to 350°F.
• Grease 8-inch square baking pan.
• Beat butter and sugar until well blended in large bowl.
• Add egg and vanilla; beat well.
• Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
• Press half of dough into prepared pan.
• Bake 15 minutes.
• Unwrap chocolate bars; arrange over baked layer, breaking as needed to fit.
• Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
• Bake 10 to 15 minutes or just until lightly browned.
• Cool completely in pan on wire rack.
• Cut into 16 bars.
• YUM!