AHH so excited I have a video now!! Last week, my friend Robin asked me if she could make a video of me baking and of course, I was super eager and excited to jump on board! I have a list of “want to bake” items stored in my phone and s’mores cookies just happened to be one of them. In the past, I’ve made a S’mores Cake and S’mores Cupcakes and so I figured it was about time for the sandwich cookie!
The basic steps can be seen through the video and the recipe is right below!! The homemade marshmallows are the star in this whole sandwich cookie as it binds everything together without being overwhelmingly sweet!
Thank you Robin!! She also has a blog and the link can be found here. Go and check her out!
Chocolate S’mores Cookies
makes 16 sandwich cookies
Chocolate Chip Cookie
1 stick butter, room temp
1/4 c vegetable shortening
1/3 c sugar
1 c loosely packed brown sugar
2 large eggs
1/2 tsp. vanilla
2 c all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 package chocolate chips
Preheat oven to 375 degrees.
With electric mixer, beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well. Mix in chocolate morsels.
Turn the mixer off and sift in the flour, baking soda, and salt. Beat on low speed until just blended. Drop cookies onto parchment paper using ice cream scoop
Bake for 11-12 minutes, or until lightly browned and let them slightly cool before transferring to baking racks.
Marshmallow Fluff Filling
1/4 c water
1/4 c light corn syrup
3/4 c sugar
1 Tbsp powdered gelatin
2 Tbsp cold water
2 egg whites
1/4 teaspoon pure vanilla extract
Combine the 1/4 c water, corn syrup, and sugar in a small nonstick saucepan and bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
In a small bowl, sprinkle the gelatin over 2 Tbsp cold water and let dissolve. Remove the sugar syrup from the heat, add the gelatin, and mix.
In an electric stand mixer, whip the whites until soft peaks form and slowly drizzle the syrup into the whites. Add the vanilla and continue whipping until it is thick and the bowl has cooled.
Melt 1/2 c semisweet and 1/2 c bittersweet chocolate chips.
Transfer the marshmallow fluff to a pastry bag and pipe onto half of the cookies. Drizzle on the chocolate glaze and place the other half of the cookie on to make a sandwich.