Double Chocolate S’more Sandwich Cookies: S’more inspired treats are so much fun. So decadent. So delicious.
Barrie Linberg at the 2013 L.A. County Fair won a blue ribbon for these sandwich cookies; 1st place, Gold Medal Flour best cookie contest. The young baker grew up baking with her mother, who is also a blue ribbon baker.
Barrie named her creation “S’Mookies” for S’more cookies. She said they were inspired by cupcakes she saw on TV. She took the concept and morphed it into an entirely new recipe. Barrie’s Double Chocolate S’more Sandwich Cookies are a delight to bake and taste.
There is both cocoa and chocolate chips in the cookie dough. They end up soft and almost cake-like in texture, but also chewy. So delightful. Inside you have a rich marshmallow/vanilla cream and graham cracker crumb filling.
Wow. Don’t miss out on making these tantalizing treats.
Double Chocolate S’more Sandwich Cookies
1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla
3 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup vanilla frosting
1 (7 ounce) jar marshmallow crème
9 graham crackers, finely crushed
Preheat oven to 350 degrees F. Cream butter and sugar until fluffy. Add eggs and vanilla, mix well. Add Gold Medal all-purpose flour, cocoa, baking soda and salt; mix until just blended. Add in chocolate chips and mix. Roll dough into balls, about 1-inch in diameter, and then flatten slightly with the bottom of a glass. Bake for 8 to 10 minutes, and then allow to cool on a wire rack. While cookies are cooling, make filling.
Combine vanilla frosting, marshmallow crème and graham crackers together in a mixing bowl until smooth. Scoop filling into a piping bag. For each s’more cookie sandwich, pipe filling onto the flat side of one cookie, then top with a second cookie.
Makes about 20 cookies, depending on size.