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S'mores Cookies

5 from 6 votes
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Prep Time 1 hour
Cook Time 15 minutes
Course Dessert
Servings 14 cookies

Ingredients
 

For the Graham Cracker Cookie Butter

  • 10 graham crackers full sheet
  • 3 tablespoon melted and slightly cooled butter
  • ¼ cup cream or whole milk
  • ¼ cup powdered sugar

For the Double Chocolate Cookies

  • ¾ cup softened, unsalted butter
  • ¼ cup granulated white sugar
  • ¾ cup packed, light brown sugar
  • 2 egg yolks room temperature
  • 1 ½ teaspoon vanilla bean paste
  • 1 ¼ cups all-purpose flour spooned and leveled, see notes
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup + 2 tablespoon cocoa powder Dutch process
  • ½ cup semi-sweet chocolate chips

For the Vanilla Bean Marshmallow Fluff

  • 3 egg whites (room temperature)
  • ½ teaspoon cream of tartar
  • ¾ cup granulated white sugar
  • ¼ cup + 2 tablespoon water
  • 1 ½ teaspoon vanilla bean paste

Instructions
 

For the Graham Cracker Cookie Butter

  • Add 10 graham crackers to a food processor and pulse until they are very finely ground.
  • Then add in ¼ cup of powdered sugar and combine.
  • Then pour in 3 tablespoon melted, slightly cooled butter and mix until incorporated.
  • Lastly add in ¼ cup of cream.
  • Pulse until it is smooth and everything is fully incorporated together.
  • Divide the graham cookie butter into 14, and roll into balls. Place them in the freezer for 20 minutes while working on the cookie dough.

For the Double Chocolate Cookies

  • Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
  • Next, add in two egg yolks and 1 ½ teaspoon of vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
  • Then add in 1 cup of flour, ¼ + 2 tablespoon Dutch process cocoa powder, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined.
  • Add in ½ cup of semi-sweet chocolate chips to the cookie dough. Mix just until incorporated.

Assembling & Baking the Cookies

  • Preheat the oven to 350 degrees.
  • With a small cookie dough scoop, scoop two portions of cookie dough. Place a ball of chilled graham cracker cookie butter between the dough and roll to close.
  • Bake the cookies at 350 degrees for 14-16 minutes.
  • Remove from the oven then let them cool completely before topping with the meringue.

For the Vanilla Bean Marshmallow Fluff

  • While the cookies cool make the meringue.
  • Start by adding 3 room temperature egg whites and ½ teaspoon of cream of tartar to the bowl of a stand mixer. Make sure the bowl is completely free of grease. Whisk the egg whites until soft peaks form.
  • Meanwhile heat ¾ cups of sugar and ¼ cup + 2 tablespoon of water on the stove until it reaches 240 degrees on a candy thermometer. Once it reaches 240 degrees, slowly pour it into the egg whites with the mixer on medium low speed.
  • Once it is all added turn the mixer up to the highest speed (one interval at a time) and whip the mixture until very firm peaks form. This can take up to 10 minutes.
  • Once firm peaks form add in 1 ½ teaspoon of vanilla bean paste and mix again on high speed to ensure the consistency is still firm. If the meringue is still warm continue to whip until it is room temperature.
  • Add the meringue to a piping bag fitted with a decorative tip. Pipe a generous portion on meringue onto each cooled cookie. With a torch, toast the meringue until it is golden brown, then serve!

Notes

  • Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
  • When the cookies are straight out of the oven go around them with a circular cookie cutter to help mold them into a perfect circle.
  • Store any left over cookies in an air tight container for up to three days. The meringue will unfortunately only stay fluffy for a day or so.
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