S'mores Cookie Sandwiches
Prep time
Cook time
Total time
Homemade graham crackers filled with a toasted marshmallow frosting and melted dark chocolate, sandwiched together for the ultimate summer treat!
Serves: about 8 sandwiches
For the graham crackers
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup light-brown sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled and diced
  • 1 tablespoon honey
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 6 ounces dark chocolate chips
For the marshmallow frosting
  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • pinch of salt
  • 1 teaspoon vanilla extract
  1. To make the graham crackers, pour the flours, sugar, baking powder, baking soda and salt in a food processor. Pulse a few times to evenly combine. Add the cold diced butter and pulse about 6 to 8 times or until the butter resembles coarse crumbs, the size of peas. Add in the honey, milk and vanilla and process until the dough comes together into a large clump. Remove from food processor and wrap tightly in plastic wrap, forming a disk. Chill in fridge for at least 1 hour.
  2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
  3. Divide the dough in half, returning one half to the fridge and placing the other on a lightly floured work surface. Roll out into a large rectangle about ½ of an inch thick. Trim the sides to create an even rectangle. With a pizza cutter, cut the dough into 4x4 squares. Transfer to a baking sheet and repeat with the second dough half. Using a long wooden skewer, poke holes on the top of each cookie to create that "store bought" graham cracker feel. This step is totally optional.
  4. Bake until lightly golden brown around the edges, about 12 to 15 minutes. Remove from oven and allow to cool down completely.
  5. In the meantime, make the marshmallow frosting. Add the egg whites, sugar, cream of tartar and salt to a clean mixing bowl of a stand mixer (or just a large metal mixing bowl). Place the bowl over a pot of simmer water, making sure the bottom of the bowl doesn't touch the water. Cook, stirring constantly, until the sugar has dissolved, about 6 minutes. Transfer bowl to stand mixer and beat on medium for about 1 minute. Turn the speed to high and beat until stiff, glossy peaks form, about 5 minutes. Add the vanilla and beat until incorporated. Transfer to a piping bag, fitted with a large star tip.
  6. Melt the chocolate in a bowl over a double boiler (or in the microwave for a few seconds until fully melted).
  7. Pipe out the frosting onto half of the cookies, adding as much or as little marshmallow as you'd like. Using a kitchen torch, toast the marshmallow until golden brown and charred. If you don't have a torch, place the tray under the broiler for about 30 seconds, watching it the entire time.
  8. Spread the other half of graham crackers with the melted chocolate and sandwich both together. Serve and enjoy immediately or cover and leave at room temperature for up to 2 days. Enjoy!
Recipe by The Candid Appetite at http://www.thecandidappetite.com/smores-cookie-sandwiches/