S’more Cookie Sandwiches

These S’more Cookie Sandwiches have soft and chewy graham cookies, toasted marshmallow fluff and rich milk chocolate ganache!

As far as flavor themes go in the dessert world, S’more is probably my favorite since it contains every single mouthwateringly delicious texture and flavor all in one bite. From the crisp and cinnamon-spiced graham cracker to the gooey roasted marshmallow and the silky melted milk chocolate, it’s pretty much a complete meal all on its own.

I’ve made S’mores French Toast, Pumpkin S’mores Cupcakes, S’more Pie, S’mores Mini Trifles…the list goes on! And despite the abundance of S’more recipes I’ve posted over the years, my love and inspiration for this perfect creation has never wavered. So for all my fellow S’more lovers out there, this recipe is for you!

These S’more Cookie Sandwiches are basically a gourmet version of the classic S’more. With soft and chewy cookies in place of plain ol’ graham crackers, homemade marshmallow fluff, and milk chocolate ganache, these are NOT your average campfire S’more.

The cookies themselves are thick and ultra chewy. The base of the dough is pretty much your standard chocolate chip cookie dough, but without the chocolate chips and with a few little additions. To infuse the cookies with that classic graham cracker taste, I added finely-ground graham cracker crumbs. I also threw in a dash of cinnamon to heighten the graham flavor.

Since the dough is rather thick, the cookies don’t spread much in the oven. So after rolling the dough into balls and placing them on the cookie sheet, I flattened them into thick puck-like discs so that they would look more like cookies rather than lumps after baking.

The marshmallow fluff is much easier to make than it may seem. Honestly, I don’t know why I don’t make this heavenly cloud of deliciousness more often. It goes great with most anything sweet! Heck, I even ate it on ice cream the other day.

LIFE. CHANGING.

Anywho, the fluff contains just FOUR ingredients. So that right there has to mean it’s a snap to make! First, the egg whites and sugar are heated together over a double broiler (bowl set over saucepan of boiling water) until the mixture reaches 160ºF. Now, most articles suggest using a candy thermometer which clips to the side of the bowl, but I’ve never actually owned one of those. The only kitchen thermometer I have is a meat thermometer which works just as well. (Just make sure it’s CLEAN and isn’t coated in meat juices.)

Once the mixture reaches the right temperature, a little cream of tartar is added, and it’s whipped up until stiff peaks form. Finally, vanilla is mixed in at the very end!

The ganache is even easier to make and contains even LESS ingredients than the fluff. Just heat some chocolate with a little heavy cream in the microwave, stir until smooth, and you’re good to go. Since the classic S’more is made with milk chocolate, I used chopped milk chocolate. However, if you prefer dark or semi-sweet, be my guest!

Assembling these S’more Cookie Sandwiches is definitely my favorite part. It’s like having your own assembly line. First, each cookie is paired up with another matching cookie. Then the ganache is spread onto the bottom side of one cookie, and marshmallow fluff is piped onto the bottom side of the matching cookie.

To toast the fluff, I used a mini kitchen torch, but if you don’t have one, you can use the broiler of your oven. Once toasted, the chocolate side gets sandwiched with the marshmallow side to create the most magically ooey gooey experience you’ll ever have in your lifetime.

S'more Cookie Sandwiches

These S'more Cookie Sandwiches have soft and chewy graham cookies, toasted marshmallow fluff and rich milk chocolate ganache!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 15 Sandwiches

Ingredients

  

Graham Cookies:

• ½ cup unsalted butter softened to room temp.
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup crushed graham cracker crumbs (about 3 whole crackers)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

Chocolate Ganache:

• 3 ounces milk chocolate chips or chopped
• 2 Tablespoons heavy cream

Marshmallow Fluff:

• 2 egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Instructions

 

Make the Cookies:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer, fitted with paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg and vanilla, and continue mixing until smooth, scraping down the sides of the bowl as necessary. Add the flour, graham cracker crumbs, baking powder, salt, and cinnamon, and mix on medium-low speed until just combined. If dough still looks crumbly, use your hands to squish the dough together. Cover and chill in the refrigerator for 1 hour.
• Using a small cookie scoop, drop dough about 2-inches apart onto prepared baking sheet. Flatten slightly with your hands. Bake cookies for 9-10 minutes, or until the edges are firm and the centers look slightly glossy. Allow cookies to cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Ganache:

• In a microwave-safe bowl, add the chocolate and heavy cream. Microwave for 1 minute. Remove, then whisk together until smooth. Allow to cool and thicken slightly.

Make the Marshmallow Fluff:

• Add the egg whites and sugar to a heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until the temperature hits 160ºF on a candy thermometer, about 3-5 minutes.
• Remove bowl from saucepan, add the cream of tartar, and beat mixture with an electric hand-mixer (or in a stand mixer) on high speed until stiff glossy peaks form, about 5-7 minutes. Add the vanilla near the very end. Transfer filling to a piping bag fitted with a round tip, or a zip-lock bag with the corner cut off.

To Assemble:

• Pair each cookie up with a cookie that matches its shape and size. Spread chocolate ganache onto the bottom side of one cookie. Pipe marshmallow fluff onto the bottom side of another cookie. Using a mini blow torch (or an oven broiler), toast the marshmallow fluff, then carefully place on top of the ganache-frosted cookie. Repeat with the remaining cookies.
• Store in an airtight container in the refrigerator for up to 5 days.