Chocolate S'more Cookie Sandwiches

Chocolate S'More Cookie Sandwiches - Bruno Albouze- THE REAL DEAL

Chocolate S’More Cookie Sandwiches Recipe
Here is an irresistible decadent chocolatey twist from the famous roasted marshmallow s’more.

Makes 28 Cookies or 14 Sandwiches.
3.4 ounces (100g) bittersweet chocolate, chopped
3.5 Tbsp (50g) unsalted butter, softened
3/4 cup (130g) brown sugar
1 ea. large egg, room temp
1 tsp (5ml) vanilla paste or extract (optional)
2/3 cup (100g) all-purpose flour
1/4 cup (25g) Dutch cocoa
2 tsp (4g) baking soda.

4 ounces (120g) graham craker, crushed
14 marshmallows, squares or disks (Watch the How To Make Marshmallows Video).
3.4 ounces (100g) dark chocolate, extra, melted.
Carefulluy and slowly melt chocolate over a waterbath or microwave on lower heat and 35 to 25 seconds intervals – so that you can keep checking the progress and not burn the chocolate. Set aside and keep warm. Cream the softened butter, sugar and vanilla. Add the egg and continue beating until smooth. Mix in the melted chocolate on low speed. Stop mixer and sift in the flour, cocoa powder and baking soda together and mix on low speed to combine. The dough should be firm enough to work with, otherwise transfer dough into a smaller bowl and chill for about 30 minutes. Divide dough into 1/2 ounce (15g) portions and shape into balls and roll them in the biscuit to coat. Refrigerate beetween steps if necessary. Chill until ready to bake. Cookies can be kept refrigerated for up to a week or frozen in a freezer bag for weeks. Place chilled cookies on 2 baking trays lined with silicone mat or parchment.

Preheat oven to 350ºF (180ºC). Bake cookies for 10 to 12 minutes or until the surface crack and the edges are crispy leaving the center of the cookies soft. Let cool. Chocolate cookies can be stored at room temperature for up to 4 days.

Flip half of the cookies and top with a teaspoon of melted chocolate; do not over heat – use at ≈ 90ºF (32ºC). Chill cookies until chocolate is just set to the touch. Add a piece of marshmallow, top with another teaspoon of melted chocolate and sandwish together. Refrigerate until ready to serve. Lightly toast the outside of each marshmallow with a kitchen blowtorch – For the gooey effect microwave just for a few seconds. Want some more? – Enjoy!

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Marshmallow Recipe