s'mores cookies Archives - Family Cookie Recipes

S’MORES COOKIE SANDWICHES

Nellie — Fri, 23 Jul 2021 21:13:59 +0000

S’mores Cookie Sandwiches are made with graham cracker chocolate chip cookies and a simple marshmallow filling. Even if you don’t love s’mores, you will love these cookie sandwiches!

What are S’mores Cookie Sandwiches?

S’mores Cookie Sandwiches are one of my new favorite treats! Add some graham cracker crumbs to a basic chocolate chip cookie recipe and then make an extremely simple marshmallow filling in between two of the cookies to make a cookie sandwich.

These little treats have all the flavors of a s’more – chocolate, graham crackers and marshmallow. But these are even better than s’mores because the cookies are so soft and the marshmallow filling doesn’t come with the risk of burning or the smell of a campfire!

Ingredients in S’mores Cookie Sandwiches

3/4 cup butter – softened to room temperature

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

2 Tbsp milk

1 tsp vanilla extract

1 1/4 cups flour

1 1/4 cups graham cracker crumbs (about 20 graham cracker squares)

1/2 tsp baking soda

1/4 tsp salt

2 cups semi-sweet (or milk chocolate) chips

Marshmallow filling

2 cups powdered sugar

7 oz jar marshmallow creme

How to make S’mores Sandwich Cookies

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’mores Cookie Sandwiches

S'mores Cookie Sandwiches are made with graham cracker chocolate chip cookies and a simple marshmallow filling. Even if you don't love s'mores, you will love these cookie sandwiches!

Course Cookies

Cuisine American

Keyword S’mores Sandwich Cookies

Prep Time 10

Cook Time 10

Servings

Author Jessica & Nellie

Ingredients

3/4 cup butter – softened to room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/4 cups flour
1 1/4 cups graham cracker crumbs about 20 graham cracker squares
1/2 tsp baking soda
1/4 tsp salt
2 cups semi-sweet or milk chocolate chips

Marshmallow filling

2 cups powdered sugar
7 oz jar marshmallow creme

Instructions

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.

HOW DO YOU MAKE PERFECT CHOCOLATE CHIP COOKIES?

Making chocolate chip cookies is easy! Here are a few tips to getting perfect cookies every time!

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

WHY DO MY COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

A few weeks ago, I got remarried! It’s been a little bit of a whirlwind, but it has been so wonderful and I feel so blessed. He is amazing and things have gone about as smoothly as I think they could possibly go! My kids have been so incredible with all of the adjustments they have had to deal with over the last couple of years with changes in our family, moving, the pandemic and all that has affected, and everything else that kids have to handle regularly too! I am so grateful for my family and for these amazing kids who have been so resilient and so supportive and cooperative through all of the transitions.

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S’MORES COOKIES

Jessica — Tue, 04 Aug 2020 19:25:37 +0000

S’mores Cookies jam packed with marshmallow chocolate amazingness! Soft pudding cookies with mini chocolate chips & M&M’s topped with marshmallows and a piece of chocolate. Easily the BEST S’mores Cookies EVER!

We’re mid summer and our S’mores game is still going strong. These cookies are a strong contender for our best S’mores creations! They’re soft & chewy with fantastic chocolate flavor and marshmallow gooeyness that everyone loves. Trust me, you’ll want to save this recipe!

What are S’Mores Cookies?

S’Mores Cookies are just as it sounds- S’mores, in cookie form! We take marshmallow and chocolate and oven toast them on top of a soft chocolate chip cookie. We even added some mini M&M candies for an additional fun surprise!

Ingredients for Soft S’Mores Chocolate Chip Cookies

Here’s what you’ll need:

–Butter & shortening: I prefer a blend of butter and shortening in cookie recipes to get the perfect flavor and soft, light texture

–Granulated sugar & brown sugar: love the combination of sugars in these cookies!

–Eggs & milk

–Vanilla extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!

–All purpose flour: You can also use bread flour

–Vanilla pudding mix: I’ve honestly used Cook & Serve or Instant in cookie recipes and can’t tell a difference! Use either one!

–Baking soda & salt

–Mini chocolate chips, M&M candies and Mini Marshmallows: These cookies were SO fun with all 3! If you want to simplify them, add 2 cups of mini chocolate chips and leave the M&M’s out.

–Hershey’s chocolate: I used 4 bars of Special Dark Hershey’s Chocolate, broken up into 12 squares each

How to make S’Mores Cookies

Preheat oven to 350°F and line a cookie sheet with parchment paper.
Using an electric mixer, cream your butter and shortening for about 2 minutes, until pale. Add sugars and mix until well combined. Add your eggs, vanilla and milk & mix.

Whisk together flour, pudding mix, baking soda and salt. Pour into butter mixture and mix until flour is completely incorporated.

Stir in mini chocolate chips and mini M&M’s.
Scoop dough level using a medium cookie scoop. Place balls about 1.5-2″ inches apart on the baking sheet. Bake for 9 minutes.

Remove from oven and place 1 square of chocolate on each cookie. Arrange 5-6 mini marshmallows on top of cookies, making sure to leave some of the chocolate exposed.

Return to oven and bake an additional 5 minutes. Let cool on cookie sheet for at least 5 minutes before transferring to a cooling rack.

BEST S'mores Chocolate Chip Cookies

S'mores Cookies jam packed with marshmallow chocolate amazingness! Soft pudding cookies with mini chocolate chips & M&M's topped with marshmallows and a piece of chocolate. Easily the BEST S'mores Cookies EVER!

Course Cookies, Dessert

Cuisine American

Keyword Soft S'mores Cookies

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 186kcal

Author Jessica & Nellie

Ingredients

1/2 cup salted butter softened
1/2 cup shortening
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3 cups all purpose flour
1 3.4 oz box vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini chocolate chips
1/2 cup Mini M&M's
4-5 cups mini marshmallows
48 squares Hershey's chocolate

Instructions

Preheat oven to 350°F and line a cookie sheet with parchment paper.
Using an electric mixer, cream your butter and shortening for about 2 minutes, until pale. Add sugars and mix until well combined. Add your eggs, vanilla and milk & mix.
Whisk together flour, pudding mix, baking soda and salt. Pour into butter mixture and mix until flour is completely incorporated.
Stir in mini chocolate chips and mini M&M's.
Scoop dough level using a medium cookie scoop. Place balls about 1.5-2" inches apart on the baking sheet. Bake for 9 minutes.
Remove from oven and place 1 square of chocolate on each cookie. Arrange 5-6 mini marshmallows on top of cookies, making sure to leave some of the chocolate exposed.
Return to oven and bake an additional 5 minutes. Let cool on cookie sheet for at least 5 minutes before transferring to a cooling rack.

Nutrition

TIPS TO GET THE PERFECT CHOCOLATE CHIP COOKIES:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly.

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

CAN YOU FREEZE S’Mores COOKIES?

Yes, you could freeze these cookies in 2 ways. The first way is to freeze the balls of cookie dough. Just round the balls after scooping and line a baking tray. Freeze the entire tray, then transfer the balls into a Ziplock freezer bag. Then you can bake and top with marshmallows and chocolate prior to serving.

You can also just freeze the entire cookie once it’s completely cooled. Note: this takes a few hours for the chocolate on top to solidify again! Place cookies in an airtight container with a layer of parchment in between. Defrost on the countertop.

More Variations on Chocolate Chip Cookies!

This picture makes me laugh every time. This is my father in law. He doesn’t have dogs. There actually aren’t a lot of pets at all in my extended family. So when we (seemingly out of the blue) got 2 puppies, we weren’t quite sure how everyone would welcome them. Well. Let me tell you, these puppies and my father in law are BEST FRIENDS. They go crazy when he comes over and I’m pretty sure the feeling is mutual. I love it.

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