I love the summertime. To me, summer means camp... which means no sleep... and friendship bracelets... along with middle school hormones... and boy talk. It's great!
The one unfortunate thing about summertime, however, is that there is little to no time for baking. My days are jam packed with camp life... and although it's so fun (and I wouldn't trade my job for the world)... there is no time to bake or update this blog as much as I'd like.
But this weekend I had the chance to bake!!!! It was great! I went home for the day and made these!
They're so addicting. And amazing. And every other adjective you could think of that means delicious. I do have to warn you, though, these cookies are very time consuming. They are COMPLETELY worth the effort, though. Trust me! :)
S'more sandwich cookies are basically two graham cookies stuck together with (homemade) marshmallow fluff in the middle, then half-dipped in dark chocolate. Mmmmmmm deliciousness.
S'more Sandwich Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sugar
1/2 cup brown sugar
1/4 cup honey
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 cups all-purpose flour
1/4 cup granulated sugar mixed with 1/4 tsp. cinnamon (for coating)
Preheat oven to 375F.
Line baking sheet with nonstick liner (or parchment paper).
Cream butter, sugars, honey, baking powder, cinnamon, vanilla, baking soda, and salt in large bowl.
Add egg and beat until incorporated.
Stir in flour.
Place cinnamon sugar coating in a separate small bowl.
Scoop dough into rounded tbsps, and roll each in cinnamon sugar coating.
Place on prepared cookie sheet and bake for 9-10 minutes (cookies will turn golden in color).
Allow to cool slightly before transferring to wire rack to finish cooling.
Meanwhile, prepare marshmallow fluff (as described below).*
Transfer marshmallow fluff into a ziplock bag, and cut tip of bag (this makes a pastry bag!)
Match cookies up to size.
Melt 1/2 a bag of dark chocolate chips in microwave for 30 seconds followed by increments of 5 additional seconds until completely melted.
Pipe marshmallow onto half of cookie; make a sandwich.
Dip in melted chocolate and place on parchment paper to dry.
*I halved the marshmallow fluff recipe because it makes a lot!!
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tbsp. water
1 1/2 tsp. vanilla
Pinch of salt
Using a double broiler (or saucepan with a large enough bowl to sit on top of boiling water), heat all ingredients over boiling water.
Combine all ingredients in top half of broiler (with boiling water in lower half).
Beat with an electric mixer over simmering water.
Beat for about 8 minutes, when mixture will gradually become fluffy, then will thicken, turn white, and become slightly glossy.
Remove top half of broiler from simmering water.
Continue to beat on high for an additional 1-2 minutes to further thicken fluff.
Allow marshmallow fluff to cool before use.
Store unused fluff in an air-tight container for up to 3 days (refrigerate!).