There are suffice to say, more than a few people in the US who enjoy camping. During the summer and even into the late autumn they love packing up their RVs and/or trailers and making long drives to remote campsites or cabins in towns located on lakes or rivers and spending weekends or even long weeks just chilling in the great outdoors. They love swimming, fishing, kayaking, water skiing, hiking and all those other outdoorsy activities.
Let me just state one thing right up front:
I’m not one of them.
Have I ever been camping before?
No. And that’s exactly how I would like to keep it, thanks.
Why? A lot of reasons. First, I hate extreme heat. The idea of having to stay in the outdoors where it’s probably going to be extremely hot or muggy or humid or even all the above is pure torture. I need my a/c or I’m going to get grouchy. My hair just wouldn’t make it through that trauma, fam. Can’t even do it.
I can’t swim a stroke. I hate bugs. I’ll eat a cornmeal crusted crappy or bluegill, but don’t ask me to fish for one. Not having Wi-fi anywhere makes me anxious (I wish this weren’t true, but it is). I’m perfectly willing to go on a hike or jog through the woods for the exercise; just as long as *after* the hike is over, I can go to a place with a/c and shower and be back in my comfy space. If I just have to go back to a non-air conditioned tent or RV, well…you get the point.
I’m pretty much like Wicked Stepmother Vicky from “The Parent Trap”. Don’t try and take me camping.
It’s actually kinda ironic that despite my aversion to it, my sweet tooth is captive to one of the more iconic “camping desserts” out there: the S’more.
I absolutely love any food, ANY-FOOD, that is S’mores flavored. The combination of chocolate, graham cracker and marshmallow is my kryptonite. God knows it’s no good for me, but I just can’t say no.
I’ve already shared recipes on this blog that feature that Holy Trinity of ingredients: (S’mores Brownies and S’mores Popcorn), and today I’m glad to announce that I’ve found yet another dessert featuring the irresistible S’more: the sandwich cookie.
My idea for this recipe came with a recipe on The Kitchn website for a “Graham Cookie”, where the ‘flour’ element for the dough actually comes from very fine and pulverized graham cracker crumbs. I thought that was very clever and my instincts got me to thinking on what more could be done with that cookie to….elevate it. At first I considered just frosting them with a marshmallow creme icing, but then I thought I could take it a step further.
If you’ve got an elevated graham cracker ‘base’ already, why not just make an elevated s’more out of it, right?
So what I essentially ended up with, is an elevated version of the almighty S’more, guys. I swapped out the recipe’s regular honey graham crackers for Cinnamon-flavored ones because I thought the flavors were hold up more after baking. Then after the cookies were done, I smeared the insides with semisweet chocolate and crafted a VERY simple marshmallow filling from marshmallow creme/fluff to sandwich them between. More chocolate no top because, why the heck not?
Do these taste good at room temp and even cold? You bet your ass they do.
But listen. Listen:
Love yourself and heat these up for about 10-15 seconds in the microwave. That’s all it’ll take. 15 seconds. Take a bite. Let that gooey marshmallow and chocolate greet your tongue/tastebuds the way they actually want to.
Long live S’mores. Amen.
S'mores Sandwich Cookies
For the Cookies:
- 28 sheets cinnamon-flavored graham crackers (Honey flavored will work fine too)
- 1/2 cup granulated sugar
- 4 tablespoons packed dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 12 tablespoons unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For Marshmallow/Chocolate Filling:
- 1 cup semisweet chocolate chips
- 1 cup unsalted butter, softened
- 1/2 cup marshmallow crème, such as Marshmallow Fluff
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough. Refrigerate dough for at least one hour, or up to overnight.
Preheat oven to 350 degrees Fahrenheit. Arrange rack in the middle of the oven and line a baking sheet with parchment paper.
Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.
Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.
To make the filling, place the chocolate chips in a glass measuring cup or other microwave-safe bowl. Microwa1 tsp ve and heat through until chocolate is smooth and melted, in about 25 second intervals and stirring in between. Using a small spoon or spatula, spread about 1 to 1 1/2 tsp of melted chocolate on the flat bottom inside of each cookie, spreading all the way to the ends and turning upside down and allowing to set on wire racks until chocolate hardens. (You can speed this process up by popping them into the refrigerator or freezer as well). You’re also going to have extra chocolate left over; set it aside, you’ll use it later.
While chocolate on cookies is setting, make the marshmallow filling: In a medium bowl, beat butter and marshmallow crème at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until fluffy, approximately 3 minutes.
Once chocolate on inside of cookies has set, take the cookies and pair them up in twos. Using a tablespoon as your scoop, portion out a generous spoonful of the marshmallow creme and place in the center of your bottom cookie. Take the top on and gently press it down so that the filling distributes itself evenly between the two. Place the cookie sandwich on wire rack. Repeat until all of your cookies are filled.
Taking a small spoon or fork, dip it into the reserved melted chocolate and drizzle it on the tops of your cookie sandwiches into decorative designs and/or scribbles. Allow the chocolate on top to set before serving. Note: these cookies are best kept refrigerated when not being eaten.