Skip to main content

S'more Sandwich Cookies


The calendar is telling me that it's the first thursday in June (where did May go?) and that means it's time to #FillTheCookieJar!   This month's theme is Summer, and I had a bit of a hard time getting into the spirit of things.  

May was a rainy, rainy month and a few nights we had to put the heat back on.   While I was bundled back into my flannel shirt, all I could think about was a roaring campfire, and making S'mores.  I found this recipe from Abby M on the Taste of Home website.

I made no changes to the ingredients, but I do have issue with most recipes that use "S'mores" in the title.   Melted marshmallows are not the same as toasted marshmallows.  For it to really be a S'more to me, it has to have that toasted (sometimes charred) flavor.

Instead of microwaving the cookies with the marshmallows on top, I placed them back onto the baking sheet and put them under the broiler until they were toasted.   You could also use a kitchen torch.


We totally enjoyed this taste of summer!  Thank you so much to Cynthia at Feeding Big for hosting #FillTheCookieJar! Lots of wonderful, summery recipes being shared this month, go check them out by clicking the links at the bottom of the post  :)



S'more Sandwich Cookies


Yield: 2 dozen
Author: Jolene's Recipe Journal

ingredients:

  • 3/4 cup butter -- softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups graham cracker crumbs (about 20 squares)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 cups semisweet chocolate chips -- (12 ounces)
  • 24 large marshmallows -- (24 to 28)

instructions:

  1. In a large bowl, cream butter and sugars until light and fluffy. 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.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
  3. Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 10-15 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat.
  4. Source "http://www.tasteofhome.com/recipes/s-more-sandwich-cookies"
Created using The Recipes Generator


 S'more Sandwich Cookies by Jolene's Recipe Journal
Pink Lemonade Cookies by Palatable Pastime
Lemon Bars by A Day In The Life on the Farm
Double Strawberry Hazelnut Cookies by Cindy's Recipes and Writings
Red, White and Blue Cookies by Cookaholic Wife
Basil Lime Cookies by Join Us, Pull Up a Chair
Orange Drop Cookies by Big Rigs n' Lil' Cookies




Labels:

Comments

Family Around the Table said…
A treat my kids are sure to love!
June 1, 2017 at 6:35 AM
A Day in the Life on the Farm said…
I agree with you on the toasted marshmallow part. Great way to improve this recipe.
June 1, 2017 at 6:52 AM
Jolene said…
I was afraid they'd be too sweet, but the small size made them perfect. The guys inhaled them!
June 1, 2017 at 6:53 AM
Jolene said…
Thank you! I can't wait to use marshmallows toasted over the fire pit :)
June 1, 2017 at 6:54 AM
Cookaholic Wife said…
Smores are my favorite thing about summer. I could inhale these cookies! It's been rainy here too. I have a pack of marshmallows just waiting to be toasted!
June 1, 2017 at 9:59 AM
Unknown said…
Toasted marshmallows make these extra special!
June 1, 2017 at 3:16 PM
Audrey said…
Oh I am absolutely with you on the "toasted almost charred" marshmallows! And these look delicious.
June 1, 2017 at 7:59 PM
Unknown said…
I love how you toasted the marshmallows in the oven! Yum!!
June 1, 2017 at 8:45 PM
Big Rigs 'n Lil' Cookies said…
Our weather has been similar, and we haven't had a fire yet. Summer is finally here now, and I am ready for some S'mores made up your way in these cookies! Yum!!
June 2, 2017 at 7:48 PM
Jolene said…
I started dreaming about our fire pit in March. Hoping to get to work on it after school gets out in a few weeks!
June 3, 2017 at 5:59 AM
Jolene said…
I love the challenge of catching them at just the right point before they catch on fire and fall off the stick :)
June 3, 2017 at 6:01 AM
Jolene said…
Thank you! I do like my microwave, but the broiler just seemed like the way to go on these.
June 3, 2017 at 6:01 AM
Jolene said…
I loved how toasting them made the house smell too :)
June 3, 2017 at 6:02 AM
Jolene said…
It's really fun to be able to find new spins on some of our favorite treats.
June 3, 2017 at 6:04 AM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more