Original recipe: https://www.tasteofhome.com/recipes/rainbow-s-moreo-cookies/
I was in the mood to try something different, and I wanted something related to summer. I came across this recipe, and thought I would give it a try.
I tried making this once before, but I forgot the crucial step of flattening the cookies before baking them. I left them in balls, and wondered why they didn’t flatten, and then I realized my mistake. Plus, I didn’t photograph anything that I did, so I had to make it a second time, and correctly.
Let’s start off with the usual first step: combine butter and sugar.
After mixing them up for about a minute, drop in your egg and vanilla.
After those are mixed up, add your cocoa powder and mix.
In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
Slowly pour in the dry ingredients into the stand mixer as it is running.
Next, you should refrigerate the dough for a while, about 30 minutes. This is actually necessary as you will need the dough to be scoopable, and be able to flatten it. If the dough hasn’t been refrigerated, this becomes very tedious.
At this point, you will want to preheat the oven to 350F. Line two cookie sheets with parchment paper. Using your 1tbsp scoop that actually works, make some 1″ balls with it.
Next, using some small glass, dip the bottom in sugar and squish the balls of dough.
Bake these in the oven for 10 minutes if you’re using an aluminum cookie sheet.
Let them cool for about 5 minutes before transferring them to your cooling rack.
Using marshmallow cream, spread it on the bottoms of half of the cookies.
Make your cookie sandwiches with them. Using a bowl of sprinkles, roll the cookie sandwiches in it.
There’s just one problem with using marshmallow cream…
I think the cookies in this recipe are meant to be enjoyed right away, like an actually s’more.
Overall, this is a good recipe that requires some extra ingredients to make it happen. You’ll need some graham cracker crumbs as something extra to make this happen. Also, the marshmallow cream is extremely messy.
If I was to make this again, I probably would use a frosting for the filling, or make my own because the marshmallow cream is tasty, but extremely messy. Plus, it seems to continue to expand like crazy.
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup baking cocoa
- 3/4 cup graham cracker crumbs
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 jar (7 ounces) marshmallow creme
- Rainbow sprinkles
- In your stand mixer, mix together the softened butter and sugar for about 2 minutes.
- Add egg and vanilla and mix for another two minutes.
- Add cocoa and mix for yet another 2 minutes.
- In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and kosher salt.
- On a piece of parchment paper, slowly pour the dry ingredients into the stand mixer as it is mixing.
- After thorough mixing, refrigerate for a minimum of half an hour.
- Preheat the oven to 350F
- Line your cookie sheets with parchment paper.
- Using your trusty 1tbsp cookie scoop, scoop 24 1″ balls and place them on the cookie sheets.
- Using a glass dipped in sugar, flatten all your cookies.
- Bake each cookie sheet for 10 minutes.
- Let each sheet of cookies cool for 5 minutes before transferring to a cookie sheet.
- Spread some marshmallow cream on the bottom half of 12 of the cookies. Make your sandwiches with them.
- On a small plate, dump some sprinkles, and roll each cookie into them.
- Enjoy them before the marshmallow cream expands and makes messes in your kitchen.