Cookie sandwiches. I am completely obsessed!
There’s just something about sandwiching a nice sweet creamy filling between two cookies that just rocks my world.
This week, cookie meets campfire. That’s right, S’mores, in cookie sandwich form!
Remember that chocolate cookie from last week?
The dough is a cross between brownie batter and cookie dough. See how thick and fudge-y it is?
Before baking I sprinkled the cookies with crushed graham crackers; They came out looking pretty darn delicious, agree?
I sandwiched home-made marshmallow fluff between two cookies. Then it was time for the kitchen torch.
Yummy! I love it!
Soft and Chewy Chocolate Cookie Recipe
2 sticks softened margarine
1 1/2 cups dark brown sugar
1 tsp vanilla extract
1 tsp salt
1 1/2 cups flour
3/4 cup cocoa powder
1 tbsp baking powder
Crushed Graham Crackers
Preheat oven to 350 degrees. Prepare a baking sheet with a Silpat.
With a mixer, beat margarine and dark brown sugar until well blended. Add vanilla and salt, and beat until light and fluffy. Add eggs and mix until well combined, scraping down the bowl to make sure it’s all blended.
In a separate bowl combine flour, cocoa powder and baking powder then add the flour mixture to the butter & sugar mixture. Blend all ingredients until combined.
Scrape down the bowl and mix again briefly. Scoop the dough onto a cookie sheet and sprinkle with crushed graham crackers, then bake for 10 minutes.
The cookies puff up while baking, so I use a cup bottom (coffee mug to be exact) to press them down lightly after baking and then let them cool for 10 minutes on the baking sheet.
Transfer cookies to a cooling rack and let them cool completely before assembling them.
For filling, check out this recipe for Fluffy ‘Marshmallow’ Frosting
To assemble, I match up like sized cookies first. Then I piped the filling onto one cookie with a french pastry tip. This gives it some design/texture which looks nice when toasted with the kitchen torch. Smoosh the other cookie on top and lightly toast the edge of the filling!