Chocolate Chip S'mores Sandwich Cookies

Chocolate Chip S'mores Sandwich Cookies might be a good recipe to expand your dessert recipe box. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 364 calories. This recipe serves 16. 211 person found this recipe to be scrumptious and satisfying. If you have all purpose flour, sugar, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Bakers Royale. Overall, this recipe earns a rather bad spoonacular score of 13%. If you like this recipe, take a look at these similar recipes: S’mores Chocolate Chip Cookies, S’mores Chocolate Chip Cookies, and S'mores Chocolate Chip Cookies.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation: Heat oven to 375 degrees F. Line bake sheet with parchment paper.Whisk flour and baking soda in a bowl until combined; set aside.Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.Using a #24 cookie scoop (basically a small ice cream scoop) drop dough onto parchment lined bakesheet. Bake cookies until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 12 minutes. Transfer baking sheet to wire rack to cool cookies.To make marshmallow filling:Whisk egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie) simmering water. Heat mixture to 160 degrees F while whisking constantly.Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.Assembly:Fit a pastry bag with a 1M tip. Pipe buttercream onto underside of one cookie and place a second on top. Place fully assembled cookie on a fire proof surface and quickly torch filling for a toasted marshmallow finish.

 

Step by step:

1. Heat oven to 375 degrees F. Line bake sheet with parchment paper.

2. Whisk flour and baking soda in a bowl until combined; set aside.

3. Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes.

4. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.

5. Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated.

6. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.Using a #24 cookie scoop (basically a small ice cream scoop) drop dough onto parchment lined bakesheet. 

7. Bake cookies until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 12 minutes.

Transfer baking sheet to wire rack to cool cookies.To make marshmallow filling

1. Whisk egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie) simmering water.

2. Heat mixture to 160 degrees F while whisking constantly.

3. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a Kitchen

4. Aid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.Assembly:Fit a pastry bag with a 1M tip. Pipe buttercream onto underside of one cookie and place a second on top. 

5. Place fully assembled cookie on a fire proof surface and quickly torch filling for a toasted marshmallow finish.

Nutrition Information:

covered percent of daily need