Once, I went camping. It was in a luxury resort campground on the other side of the world; there was a gourmet chef to prepare dinner and a lovely gentleman who put a hot water bottle in my bed long enough before I went to sleep that it heated up my bed for me (desert nights are cold, especially in January), but not so early that the heat started to dissipate before I got between the covers. Oh, and the best part was that there was an actual bathroom, with running water and a full on flush toilet.
That's my kind of camping.
No worries. The flip side of being old and crotchety is that you can have your s'mores however you damn well please. In my case, that means indoors, in sandwich cookie form, and made in an oven, thus negating the need to try to make a fire.
I had had the idea for these rattling around in my head for some time, only the marshmallows were intended to be inside the cookies, instead of sandwiched between. As it turns out, marshmallows disintegrate if they are baked into the oven for so long (sugar + moisture = marshmallow...sugar melts and water evaporates in high heat. That's a life lesson for you.) That's why it is important to fully bake the cookies first, and then add the marshmallows and heat for only a few more seconds: long enough for them to puff and soften, but not so long that they start to disintegrate.
The graham cracker taste in these cookies comes from the portion of the flour that has been replaced with fine crumbs of graham crackers. I adapted my Thick and Chewy Chocolate Chip Cookie recipe for these, but I have to admit, I am tempted to make all of my chocolate chip cookies with graham crackers from now on. The grahams gave the cookies a much more robust and caramel-y flavor, as though there were molasses or something in them. If you want a stronger graham taste, increase the graham cracker crumbs by 1/2 cup, and reduce the flour by the same amount. Personally, I liked the subtler flavor.
You can also feel free to use one large marshmallow in between cookies instead of four small ones, or even give Fluff a try (and let me know how it turns out). My only real advice would be to make the cookies on the smaller side - 1"-2" balls of dough - because these things are really rich.
Oh, and if you are looking for a slightly more authentic experience, feel free to serve these on a stick. Everyone will think you are the master of cooking (and baking) over an open fire. Winkwink.
S'Mores Cookie Sandwiches
Buttercream Fanatic (2013)
14 Tablespoons unsalted butter, softened (14 Tablespoons = 1 stick + 6 Tablespoons)
1 cup brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 teaspoon baking soda
2 teaspoons cornstarch
1 1/2 cups all purpose flour
1 cup graham cracker crumbs (~ 1 package of graham cracker crumbs, pulsed into a fine crumb in the food processor, or crushed in a zip top bag with a rolling pin)
1 1/4 c. semi-sweet chocolate chips
1 heaping cup mini marshmallows (you may end up not using all of them)
In the bowl of a stand mixer, beat together butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and mix until incorporated. Then mix in salt, baking soda and cornstarch. Finally, add flour and graham cracker crumbs and mix thoroughly.
Roll dough into 1 1/2-inch balls (I used a cookie scoop). Place in an airtight container and refrigerate overnight. This step is a headache, but worth it.
When you are ready to bake, preheat the oven to 350F. Cover a large cookie sheet with parchment paper or a nonstick pad. Place dough balls on the sheet about 2-3 inches apart. Bake for 9-11 minutes until puffy. I like my cookies a bit under baked, so I did 9 minutes.
Remove cookies from oven and allow to set 5-10 minutes before transferring to a wire rack to cool completely.
When the cookies are cool, divide them in half (you should have 32 cookies, so set aside 16). Place 4-6 face down on a microwave-safe plate and top with 4 mini marshmallows. Microwave for 15-17 seconds until marshmallows are soft and puffy, then immediate top with a second cookie to make a sandwich. Repeat with remaining cookies.
Transfer cookie sandwiches to wire rack and allow to cool completely before serving.
Makes 16 cookie sandwiches. Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to three months.