Who says s’mores are just for fall? For us frozen tundra folks here in the Midwest, bonfires aren’t especially enjoyable in the winter when it’s below zero out. Although, we have been touched with some unseasonably warmer weather so far. (totally just jinxed it.) But once again, doesn’t look like Christmas will be a white one this year. And my love-snow-during-the-holidays-hate-it-come-January self is a little sad. It just doesn’t seem like Christmas without a fluffy white coating to get you in the spirits.
I’ll get it over though. As long as there’s good company and fabulous food, especially yummy cookies. My cookie contributions this year include these cranberry, rosemary shortbread cookies for the food blogger cookie swap. Then I ventured into Food Network territory and baked a batch of Giada’s Lemon Ricotta cookies. For the kids, I made these little Rudolph cookies. However, if you follow me on Snapchat (Krista @ Destination Delish), you know that most of them needed surgery to repair broken antlers and “forehead owwies.”
But the most unique cookie on the platter are these Mini S’mores Sandwich Cookies because apparently, I didn’t get enough s’more-bonfire action in the fall. The key to making these buttery, graham-cracker tasting cookies is, get this, graham flour. Totally didn’t know this was a thing until I found it in the baking aisle while perusing the Bob’s Red Mill specialty flours. If you’ve ever wondered what gives graham crackers their distinct, slightly brown sugar-y flavor, it’s graham flour. If you can’t find it in your local grocery store, find it here on Amazon (<– affiliate link). It’s less than $3 a bag, which is quite a bargain compared to other Bob’s Red Mill products (ahem, coconut flour).
With just 5 main ingredients to the dough, these cookies come together in no time. And the filling couldn’t be easier to make. Marshmallow cream and cream cheese are all you need to give these s’more cookies their required marshmallow flavor. And because these cookies won’t be eaten hot off the campfire like a real s’more, I replaced the large chunk of melting Hershey’s chocolate with mini chocolate chips. They make for a beautiful presentation!
Now, I know I’m posting these cookies quite late in the holiday cookie game, especially for all the cookie planners and exchangers out there who probably started baking 22 days ago. BUT, guess what, these cookies aren’t just for the holidays. They’re kind of like a chocolate chip cookie, perfect any time of year. And because they’re so easy to make and I received great feedback from my cookie testers over the weekend, you’ll for sure want to save this recipe for later!
- ½ cup butter, softened
- ¼ cup brown sugar
- 1 egg yolk
- ½ teaspoon vanilla
- 1½ cups graham flour
- ¼ teaspoon salt
- ½ cup marshmallow cream
- 8 ounces cream cheese, softened
- 1 cup mini chocolate chips
- Preheat oven to 350.
- Using an electric mixer, combine the butter, sugar, egg yolk, and vanilla. Mix flour and salt together in a separate bowl and add the mixture to the wet ingredients, little by little, stirring until incorporated and the dough begins to firm up.
- Take 1 teaspoon of dough and form into little balls. Place balls on a lined baking sheet. Press each ball down with your palm or the bottom of a glass.
- Bake for about 8-10 minutes. Let the cookies cool on a baking rack.
- While the cookies are baking, combine the marshmallow cream and cream cheese in a bowl using an electric mixer. When the cookies are cool, spread a dollop of marshmallow frosting on half of the cookies. Top each frosted cookie with another cookie to make a sandwich.
- Roll the frosting-exposed portion of each cookie sandwich in a bowl of mini chocolate chips.
Serving size: 1 sandwich cookie
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 183 Fat: 10.6g Carb: 20.4g Fiber: 1.8g Protein: 2.5g Sugar 7g Sodium: 130mg