Smores Sandwich Cookies Food

S'MORE SANDWICH COOKIES

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.

S'MORES COOKIES

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.

HERSHEY'S S'MORES SANDWICH BAR COOKIES

Steps:

• Heat oven to 350°F.
• Grease 8-inch square baking pan.
• Beat butter and sugar until well blended in large bowl.
• Add egg and vanilla; beat well.
• Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
• Press half of dough into prepared pan.
• Bake 15 minutes.
• Unwrap chocolate bars; arrange over baked layer, breaking as needed to fit.
• Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
• Bake 10 to 15 minutes or just until lightly browned.
• Cool completely in pan on wire rack.
• Cut into 16 bars.
• YUM!

S'MORES SANDWICH COOKIES

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.

S'MORES COOKIE SANDWICHES

Steps:

• Preheat oven to 375°.
• In a large bowl, cream butter and sugars together for 2-3 minutes. Add egg, vanilla and milk and beat for 2-3 more minutes.
• In a separate bowl, mix the flour, graham cracker crumbs, baking soda and salt. Add to the butter/sugar mixture and mix just until well combined.
• Use a cookie scoop to scoop out tablespoonfuls of dough onto a cookie sheet, about 2 inches apart. Bake for 8-10 minutes or until the edges begin to turn a light, golden brown. Remove from oven and cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
• Once cookies are cooled completely, mix the powdered sugar and marshmallow creme together until smooth and then divide into 12 equal portions. Roll each portion into a ball and place between 2 cookies, carefully pressing together to flatten out the filling.
• Store at room temperature for up to several days in an airtight container.

S'MORE SANDWICH COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg, milk and vanilla.
• Combine flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips.
• Drop by tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden brown. Remove to wire racks to cool.
• Place 4 cookies bottom side up on a microwavable plate; top with marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
• Top with another cookie.
• Enjoy!

COOKIE BASE CLASSIC S'MORES

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.

S'MORE SANDWICH COOKIES

Steps:

• Preheat oven to 325ºF. Beat cream cheese, powdered sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 1 hour.
• Roll dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half of the cookies with colored sugar. Place all cookies, 2 inches apart, on ungreased baking sheets.
• Bake 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Spread bottom side of each of the plain cookies with about 1 tsp. marshmallow creme; cover with remaining sugar cookies, bottom-sides down, to form sandwiches. Drizzle with melted chocolate.