Original recipe: https://www.tasteofhome.com/recipes/s-more-sandwich-cookies/
It continues to be summer in California, so that means…more recipes associated with marshmallows! This time, actual marshmallows, and not the marshmallow cream that makes a giant mess.
The ingredients are fairly simple for this recipe. Below are the things you’ll need:
- softened butter
- granulated sugar
- brown sugar
- 1 large egg at room temperature
- 2% milk
- vanilla extract
- all-purpose flour
- graham cracker crumbs
- baking soda
- ground cinnamon
- semisweet chocolate chips
- large marshmallows
The first thing I’d recommend doing is making the graham cracker crumbs. If you can’t find them at the grocery store, one small package of graham crackers chopped up makes exactly the amount you’ll need.
After the graham crackers are ready, mix up your granulated sugar and your brown sugar. When a recipe calls for both types of sugar, make sure you whisk them together before adding them to the stand mixer with the butter.
Throw in your mixed sugar with the butter into your stand mixer and turn it on. After a couple of minutes, turn it off and mix with a spatula to ensure the consistency.
Next, add the room temperature egg, milk, and vanilla to the mix.
After mixing everything up, you’ll get this:
After those are mixed up, it’s time to get the dry ingredients together. In a bowl, combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon and whisk it together.
Slowly pour the dry ingredients into the stand mixer at a low speed.
Next, add your semi-sweet chocolate chips to the mix, and let it stir for a couple of minutes.
After the dough is ready, preheat the oven to 375F and line your cookie sheets with parchment paper for easy cleanup afterwards.
For this recipe, we once again call upon our trusty 1tbsp cookie scoop!
Scoop balls of dough about 2″ apart from each other on the cookie sheet.
I’d recommend baking about 15 cookies at a time, as putting more will cause the cookies to stick together in baking.
Bake each sheet for about 12 minutes, assuming you’re using an aluminum sheet.
Next comes the annoying part: making the sandwiches. What you need to do is take half the cookies, put them on a place, turn them upside down, place a marshmallow on them, microwave for about 10-15 seconds, and squish them together.
When you’re done, you’ll have this:
Overall, this is a pretty easy recipe to make, but there is some prep required. You’ll need an egg at room temperature, and you’ll also need the graham cracker crumbs. You might need to make your own, as I can’t seem to find them anywhere in town. Also, I’m not sure why the recipe calls for 2% milk, so you probably could use any milk you desire.
The cookies are pretty much chocolate chip cookies, so you don’t have to follow this recipe to a “T” if you want to make these. You could use the chocolate chip cookie recipe on the package of semi-sweet morsels honestly.
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/4 cups graham cracker crumbs (one individually wrapped package)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 cups semisweet chocolate chips (one package of 12oz semi-sweet morsels)
- 24 to 28 large marshmallows
- Take your package of graham cracker crumbs and empty them into a large freezer bag. Using a roller, crush the crackers into crumbs. Set aside.
- Take your butter and drop it into your stand mixer.
- Whisk together the granulated sugar and brown sugar. Pour into the stand mixer.
- Set the stand mixer to medium low and stir for a minute. Using a spatula, mix it around to ensure the consistency.
- Add the egg, milk, and vanilla, and mix for a while longer.
- Whisk together the graham cracker crumbs, flour, baking soda, salt, and cinnamon.
- Slowly add the dry ingredients to the stand mixer.
- Once the dry ingredients are mixed in, add in the semi-sweet chocolate chips.
- Preheat the oven to 375F
- Line your cookie sheets with parchment paper.
- Using your 1tbsp scoop, place 15 balls on your parchment paper lined cookied sheet spaced about 2″ apart.
- Bake for 12 minutes.
- Place 4 cookies upside down on a place and place a marshmallow on each one.
- Microwave for 10-15 seconds and then make the sandwiches with them.
- Repeat once all cookies are made.