I love s’mores! Any time someone is even considering asking for a s’more dessert, I emphatically encourage them to go in that direction just so that I can add another s’more experiment to my growing library.
If you’ve followed along on some of the other experiments that use chocolate ganache, you know that I’m still on my journey to finding my process. My trials continued on this bake as well. While the ratios of chocolate to cream were fine, I did not let it sit out to cool so that it would pour as a thicker chocolate layer. Instead, the thin stream of chocolate cascading over the cookies soaked into the cookies and covered everything in a thin brown sheen. I’ve now added, in big friendly letters, a note to LET THE GANACHE COOL next time.
The graham and the marshmallow components ended up being brand new challenges for me. Making homemade marshmallow has been on my baking bucket list for a while and I had just asked a friend for her recipe since her homemade marshmallow tasted amazing! The recipe for the marshmallow comes from a cookbook and I do not have permission to share it. However, it is an egg-free recipe and utilizes raw honey and maple syrup in place of sugar!
The marshmallow was way easier to make than I had suspected and came together very easily. One trick I learned quickly, though, is that the marshmallow creme sets fast! I started plopping marshmallow creme onto the cookies and ended plopping gobs of marshmallow by the end. This round, I used my hand mixer. Next time, I’ll likely use my stand mixer so that I can re-whip the marshmallow while I’m filling the cookies, keeping it on the creme consistency a bit longer.
I’m equally excited about how the graham cracker cookies turned out! I found a recipe on TogetherAsFamily.com for s’more cookie cups. The cups looked like exactly what I was envisioning for my cookie sandwiches. While mixing the ingredients together, I became distracted. It wasn’t until the cookies were in the oven that I realized I had never added the white sugar. The good news is that the graham cookies still tasted great! Graham is such a versatile base that these cookies can and will be used in many different sandwich cookie combinations.
Graham Cracker Cookies
1 cup graham cracker crumbs
1 1/4 cup flour
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar (accidentally omitted)
1 large egg
1 tsp vanilla extract
Preheat oven to 350°F.
In a small mixing bowl, combine graham cracker crumbs, flour, and baking soda. Stir with wire whisk. Set aside.
In a large bowl and with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
Add in the egg and vanilla extract. Mix well.
Dump in the bowl of dry ingredients, mix on low speed until just combined. The dough will be crumbly.
(Together As Family’s baking instructions are for mini muffin cups. I modified them for a whoopie pie-style cookie)
Grease whoopie pie tins. Spoon or place dough into the bottom of each well. For a thinner cookie, just coat the bottom. For a thicker cookie, fill the well at least half way with dough. Press the dough down flat. Depending on the thickness of your cookies, you should make around 24 total (this makes for 12 sandwich cookies).
Bake for 6 minutes. Look for the edges to be brown (bake slightly less for a softer cookie and slightly longer for a tougher cookie). Let cookies cool in the tin for 15-20 mins before moving to a wire rack. If you try to move them too early, they will fall apart.
Constructing the Sandwich Cookie
Scoop a hefty spoonful of marshmallow onto the top of one graham cookie. Spread around to get even coverage. Add as much or as little marshmallow as you prefer. Place a second graham cookie, top down, onto the marshmallow and press down lightly to squish the marshmallow but not break the cookie. Once the cookie sandwiches are all made*, prepare your ganache.
For this round, I did a half milk chocolate, half dark chocolate mix. Either a 1:1 or 2:1 ratio of chocolate to cream will work well here. Microwave your cream for 30-45 seconds (until hot). Pour the cream over your chocolate pieces and let sit for 2-3 minutes to melt. Stir, ensuring all of the chocolate melts and blends with the cream. (The step I keep missing) Let the ganache sit out for 10-15 minutes to thicken. When ready, either pour the ganache over the cookies to coat or, with gloved hands, dip and roll each cookie into the chocolate. Let sit on a wire rack to set for several hours. When you’re ready to serve or package, slide an uneven spatula under each cookie to separate it from the cooling rack.
*One recommendation that was made was to freeze the cookies for about an hour before coating with ganache. This may prevent the chocolate from soaking into the graham cookie and will help set the ganache quickly.
Serve and enjoy!