Every once in a while I stumble across a recipe that is just SCREAMING to be made. Just before the holiday weekend, I caught sight of these cookies on foodgawker and was immediately drawn. I love S’mores but we don’t often have the option of an open fire in our valley home (burn restrictions and all)… not to mention the desire for a hot fire in this extreme heat. But, these cookies? * drool * They were just what we needed to top off a wonderful neighborhood BBQ this July 4th!
I can’t lie, they are A LOT of work and time consuming, especially if you opt to make the marshmallow fluff from scratch like I did. I’m curious if the stuff out of the package would be just as good and I’m sure it would, plus it would shave a lot of prep time off. But man, oh man, were they worth every minute.

S’mores Cookie Sandwiches
Chewy Graham Cookies (recipe below)
Homemade Marshmallow Fluff (recipe below)
16 ounces chocolate candy coating (found in craft stores)
Match up the cookies in pairs of similar size and shape and lay them face down on a sheet pan lined with parchment or waxed paper. Transfer the marshmallow fluff to a disposable piping bag fitted with a plain round tip, and pipe a mound of marshmallow onto half of the cookies.  Top the marshmallow fluff with the matching cookie. Allow to set just a bit.
Slowly melt the 16 ounces of chocolate candy coating in a double boiler or in microwave. Dip the cookie sandwiches in the chocolate, and let cool on the parchment/waxed paper. For fun, you can drizzle all or half of the cookies as well, for a festive look.
Homemade Marshmallow Fluff
2 egg whites
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
Pinch of sea salt
Add about 2 inches of water in the bottom of a large saucepan.  Bring to a simmer.
Combine all of the ingredients in a metal mixing bowl (one that fits in the top of the saucepan without the bottom touching the water). Place the mixing bowl over the simmering water, and beat with an electric hand mixer.  The mixture will gradually become fluffy and then will thicken and turn white and slightly glossy (after about 8 minutes).
Remove the mixing bowl from the simmering water. Continue to beat on high for an additional minute or two.  The marshmallow will thicken just a bit more.  Allow the marshmallow to cool before using it or transferring to an airtight container.
The marshmallow is best if you use it immediately, but it will keep in the fridge for 2-3 days. This will make PLENTY for the cookies but go ahead and make the full recipe – you will not be disappointed and will find yourself adding this fluff to numerous desserts.
Chewy Graham Cookies
For the cookie dough:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 ¾ cups all purpose flour
For the cinnamon sugar coating:
½ cup granulated sugar
½ teaspoon ground cinnamon
Preheat the oven to 375°F. Line a baking sheet with a nonstick liner (or parchment paper), and set aside.
To prepare the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt.  Add the egg and beat until incorporated into the creamed mixture. Slowly stir in the flour.
In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating and set aside.
Scoop out rounded tablespoons of the dough, shape them into balls, and roll each ball in the cinnamon sugar coating.  Place each one on the prepared cookie sheet. Bake for 9-10 minutes, until the cookie is just set and slightly golden. Be careful not to over bake!
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.


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