Chocolate Chip S'more Cookie Sandwiches
Recipe GLPRedbe37d1dc4ff3
Decadent cookie sandwiches combining rich chocolate chip cookies with graham cracker pieces and a toasted marshmallow frosting. The cookies feature a tender crumb with hints of graham cracker flavor, while the homemade marshmallow filling is whipped to cloud-like peaks and lightly torched for an authentic s'more experience.
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Ingredients
10 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 tsp coarse sea salt
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup bread flour
1 cup cake flour
1 cup semi-sweet chocolate chips
1/2 cup graham cracker pieces
2 large egg whites
1/4 tsp cream of tartar
Directions
In a large bowl or using a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2–3 minutes. Add the egg and beat well, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
In a separate bowl, whisk together the sea salt, baking soda, baking powder, bread flour, and cake flour. Add the dry mixture to the butter mixture and stir until no streaks of flour remain.
Fold in the chocolate chips and graham cracker pieces by hand until evenly distributed. Cover the dough and refrigerate for 2–4 hours until firm.
Preheat your oven to 350°F and line a baking sheet with a silicone baking mat. Using a medium cookie scoop, place dough portions 2 inches apart on the prepared sheet.
Bake for 13–15 minutes, or until the edges are just beginning to turn golden brown. Immediately transfer the cookies to a wire rack and allow them to cool completely.
While cookies cool, prepare the marshmallow filling. Fill a pot with a shallow amount of water and bring it to a simmer. Place a heat-proof bowl over the simmering water (the bowl should not touch the water). Add the egg whites, 1/2 cup granulated sugar, and cream of tartar to the bowl, and whisk constantly until the sugar has completely dissolved and the mixture feels warm to the touch, about 3–5 minutes. Be sure the egg whites reach an internal temperature of 160°F.
Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 5–7 minutes.
In the final 30 seconds of whipping, add the vanilla extract.
Transfer the marshmallow mixture to a piping bag fitted with your desired piping tip, or place it in a large plastic bag and snip off one corner. Pipe a generous amount of marshmallow frosting onto the flat side of one cookie, then press another cookie flat-side down on top to create a sandwich. Repeat with the remaining frosting and cookies.
Using a kitchen torch, carefully and lightly char the marshmallow frosting on top of each sandwich cookie for an authentic s'more finish.
