From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
S’Mores Sandwich Cookies With Salted Caramel
Warning0 allergens identified
S’Mores Sandwich Cookies With Salted Caramel
For The Cookies
For The Marshmallow Buttercream…
For Assembling…
For The Cookies
1
In a medium bowl, cream the butter, brown sugar, and honey until light and fluffy. Add the vanilla and eggs one at a time until thoroughly incorporated. Add the AP flour, whole wheat flour, salt, cinnamon, and cardamom until just mixed.
2
Now you have two options for the cookies…the easier way or the prettier way. For the easier way, divide the dough in half and shape the dough into two 12-inch logs. Wrap in plastic wrap and refrigerate for at least two hours. Cut the chilled dough into 1/8-inch slices.
3
For the prettier way, divide the dough in half and chill for about 30 minutes. Roll the dough between two pieces of parchment paper until 1/8-inch thick. Use a 2-inch circle cookie cutter to cut out about 40 cookies.
4
Preheat oven to 350* F. Place the cookies 2 inches apart on ungreased cookie sheets. Bake for about 8-9 minutes, or until lightly golden brown. Let cool completely.
For The Marshmallow Buttercream…
1
While the cookies are baking, make the marshmallow buttercream. Cream the butter and marshmallow fluff together. Add the powdered sugar and vanilla. Whip for about 5 minutes, until light and airy.
To Assemble…
1
Using a frosting bag with a small tip (or a plastic bag with the tip cut off), pipe a circle of marshmallow buttercream around the edges of half of the cookies. Spoon about 1 teaspoon of the salted caramel into the center of the marshmallow buttercream circles (the buttercream will keep the caramel from seeping out). Sandwich the other half of the unfrosted cookies on top of the frosted cookies, gently pressing to make little sandwiches! Place the cookies in the freezer for 15-20 minutes.
2
Meanwhile, melt the chocolate over medium-low heat (don’t heat it too high or it will seize and be a chocolatey disaster). Dip half of each sandwich cookie into the melted chocolate. Sprinkle with flaky salt. Let the chocolate harden completely. Store in an airtight container in the fridge or in a cooler part of your kitchen (to keep the chocolate from melting). Serve cookies at room temperature. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Flour Blend 🌾Lightly toast the white whole wheat and AP flour mixture in a dry pan for 2-3 minutes before mixing to deepen the graham cracker flavor and add complexity to your cookies.
- Chill Dough Before Baking 🧊Refrigerate your cookie dough for at least 2 hours to prevent spreading, ensure clean edges, and develop deeper caramel and spice notes during baking.
- Temper Chocolate Perfectly 🍫Melt dark chocolate wafers slowly over a double boiler, then cool slightly to 88-90°F before dipping to achieve a glossy snap and prevent streaking.
- Warm Salted Caramel Application 🍯Gently warm your salted caramel before spreading between cookies so it adheres evenly and creates a seamless seal when you press the sandwich together.
- Bloom Spices in Butter 🤎Melt your butter and briefly warm the cardamom and cinnamon in it before adding to dry ingredients to unlock essential oils and intensify the warm spice profile throughout the cookies.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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