S'mores Sandwich Cookies
These copycat girl scout smores cookies have homemade graham cracker cookies that are filled with marshmallow fluff filling and chocolate ganache. They're so soft and delicious!
Servings: 24 cookies
Ingredients
Ganache
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Marshmallow Fluff
- 3 egg whites room temperature
- ½ teaspoon cream of tartar
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Cookies
- 1 cup butter slightly softened
- 1 cup dark brown sugar packed
- 1/4 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups whole wheat flour
- 3 cups all-purpose flour
Instructions
Ganache
- Add the 8 ounces semi-sweet chocolate chips and 1 cup heavy whipping cream to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is smooth and creamy.
- Add 1/2 teaspoon salt and 1 teaspoon vanilla extract. Stir to combine.
- Allow the ganache to cool to a spreadable consistency. This can take hours at room temperature or can be sped up by being placed in the fridge.
Marshmallow Fluff
- Wipe down the stand mixer bowl with vinegar or lemon juice to ensure it's grease-free.
- Add the 3 egg whites and ½ teaspoon cream of tartar to the mixer bowl. Set aside.
- Add ⅓ cup water, ¾ cup granulated sugar, and ¾ cup light corn syrup to a large saucepan. Place over low heat and stir to combine.
- Once the sugar is dissolved, place a candy thermometer in the pot and turn the temperature up to medium. Don't stir from this point on as crystals will form.
- Simmer for about 8-10 min until it reaches 240 degrees F (soft ball stage) on the candy thermometer. Remove from the heat once it comes up to temperature. Set aside.
- Turn your mixer to medium speed and whip the egg whites to soft peaks using the whisk attachment. This will take about 3 to 4 minutes.
- Reduce speed to medium/low and very slowly pour the sugar syrup into the whites in a thin, steady stream. If your sugar mixture has cooled off and began to firm up, pop it back on the heat to make it liquid again.
- Once all of the syrup is incorporated, increase mixer speed to medium/high and continue whipping for 6 to 8 minutes, or until the mixture is thick and glossy. The egg whites will deflate and then they will thicken and puff up.
- Add in 1 teaspoon vanilla extract and continue to whip until the fluff has cooled.
- Scoop into an airtight container and store at room temperature or use to fill cookies immediately.
Cookies
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Add the 1 cup butter and 1 cup dark brown sugar to the stand mixer bowl. Cream together using the paddle attachment on medium-high.
- Add the 1/4 cup honey and mix until combined.
- Add the 2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Beat until thoroughly combined. If your mixture looks broken, scrape down the sides and mix on HIGH until it comes back together.
- Add the 1 1/2 cups whole wheat flour and 3 cups all-purpose flour all at once and mix on low until the dough comes together and forms a ball. If the dough is still slightly sticky, you may need to add an additional 1/2 cup of all-purpose flour and mix until well combined.
- Place the cookie dough between two pieces of parchment paper and roll to 1/4 inch thickness. Cut the cookies out using a rectangle cookie cutter or a different shape.
- Place on the prepared cookie sheet about 1 inch apart and bake for 7 to 10 minutes or until the edges are slightly golden brown and the top is pale and no longer appears wet and dark. If your dough is slightly thicker, it may take 10 to 12 minutes to bake.
- Once baked, remove from the oven and let cool on the cookie sheet for about 15 minutes before transferring to a wire rack or paper towel to cool completely.
Assembling the Sandwich Cookies
- Lay the cooled cookies flat out. Make sure you have a top and a bottom half.
- Place the spreadable consistency ganache in one piping bag fitted with a coupler or large round tip and the marshmallow fluff in another also fitted with a large round tip. You can also use storage bags and cut a hole in one of the corners to resemble the large piping tip.
- Pipe the spreadable chocolate ganache on the bottom cookie and the marshmallow fluff on the top cookie.
- Sandwich the two together and gently press to have the fillings slightly pop out the sides of the cookies. Serve immediately.
- To store the prepared sandwich cookies, place them in a storage bag or airtight container and into the fridge. The ganache needs to be chilled to prevent spoiling.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Eat cold or let the cookies come up to room temperature before enjoying.
Nutrition
Serving: 24g | Calories: 357kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 231mg | Potassium: 158mg | Fiber: 2g | Sugar: 30g | Vitamin A: 408IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg
