Smores Sandwich Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool., Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

Steps:

• Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.
• Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.

Steps:

• Beat cream cheese, sugar, butter and vanilla on medium speed until well blended. Add flour and baking soda; mix well.
• Refrigerate 1 hour.
• Preheat oven to 325°F.
• Roll dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half the cookies with colored sugar.
• Place all cookies, 2 inches apart, on ungreased baking sheets.
• Bake 12 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack; cool completely.
• Spread bottom of each plain cookie with 1 teaspoon marshmallow cream. Cover with remaining cookies, bottom sides down, to form sandwiches.
• Drizle finished cookies with chocolate.

Steps:

• Preheat oven to 350°F.
• Breat cream cheese, icing sugar, butter, vanilla until blended.
• Add Flour, baking soda, mix well.
• Cover, refrigerate dough for 1 hour.
• Roll dough to 1/8" thickness on lightly floured surface.
• Cut into approx 66 cookies with shaped cookie cutter (original recipe is made with star shape).
• Sprinkle half of the cookies with colored sugar.
• Place on ungreased cookie sheet.
• Bake 12 min, until lightly browned.
• Cool on pan 1 min, then cool on rack completely.
• Spread bottom side of plain cookies with 1 tsp marshmallow creme.
• Cover with remaining cookies to form sandwiches.
• Drizzle with melted chocolate.

Steps:

• In a large microwave-safe bowl, microwave chocolate chips and oil, uncovered, at 50% power until chocolate is melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Stir in cereal until blended; fold in marshmallows. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.