S'mores Sandwich Cookies

Ingredients

Cookies

• ½ cup butter, browned and cooled
• 2 Tbsp butter, softened
• 1¾ cups brown sugar
• 2 tsp vanilla
• 2 eggs
• ½ tsp kosher salt
• 1¼ tsp baking soda
• 2 cups all-purpose flour
• ½ cup plus 2 Tbsp graham cracker crumbs (about 5 crackers)

Chocolate

• 2 cups milk chocolate chips
• 1 Tbsp coconut oil

Marshmallow fluff

• 2 egg whites
• ½ cup sugar
• ¼ tsp cream of tartar
• ⅛ tsp vanilla

Directions

Cookies

1. Preheat the oven to 350°F. Line 5 baking sheets with parchment.
2. With the paddle attachment, mix the browned butter, softened butter, and brown sugar 2 minutes on medium.
3. Add the vanilla, eggs, salt, and baking soda and mix 2 more minutes, scraping the bowl, until smooth.
4. On low, add the flour and graham cracker crumbs and mix until just combined.
5. Scoop with a 1½ Tbsp scoop, roll, and place at least 2 inches apart, 6 per tray. Press each gently with your palm. Chill if you like.
6. Bake 9–11 minutes, until set with golden edges. Rotate trays every 4 minutes if baking more than one.
7. Cool on the sheet 2–3 minutes, then move to a wire rack to cool completely.

Chocolate

1. Melt the chocolate chips with coconut oil, stirring until smooth.
2. For each cookie, dollop 1 Tbsp melted chocolate onto a wax-paper-lined tray. Press the bottom of a cookie on top so the chocolate spreads to the edge.
3. Let set. The freezer speeds this up.

Marshmallow fluff

1. Combine the egg whites, sugar, and cream of tartar in a heatproof mixer bowl set over simmering water.
2. Whisk constantly until the sugar dissolves and the whites are warm, 3–4 minutes.
3. Remove from heat. Whip on low, increasing to high, until stiff and glossy, 5–7 minutes. Mix in the vanilla.

Assemble

1. Pipe marshmallow fluff onto the chocolate side of half the cookies and toast with a kitchen torch.
2. Top each with another cookie, chocolate side down, and press gently.

Catie's note: These cookies are messy. You can also make them with chocolate bottoms and toasted marshmallow fluff on top.

Catie's note: I bake on convection, which lowers my oven to 325°F, so I can bake 3 trays at a time. If your oven runs hot, the cookies bake faster and won't spread as thin.