S'Mores Cookies

TOTAL TIME: 3 hr
Prep: 45 min
Inactive Prep: 1 hr 45 min
Cook: 30 min
 
YIELD: About 30 cookies
LEVEL: Intermediate

ingredients

GRAHAM CRACKERS:
  • Pinch salt
  • 1/3 cup honey
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups lightly-packed light brown sugar
GANACHE:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/3 cup heavy cream
MARSHMALLOW:
  • 2 teaspoons powdered gelatin
  • 2/3 cup sugar
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the graham crackers: In a bowl, mix together the all-purpose flour, whole wheat flour, wheat bran, wheat germ, baking powder, baking soda, cinnamon and salt and set aside. In another bowl, whisk together the honey, milk and vanilla. Set aside.

In the bowl of an electric mixer, cream the butter and brown sugar on medium-high speed until light and fluffy, about 4 minutes. At low speed, stir in the dry ingredients alternating with the milk mixture. Cover the dough with plastic wrap and refrigerate for about 1 hour.

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Shape the dough into a disk and sandwich between two pieces of floured parchment paper. Roll out to 1/4-inch thick. Cut out cookies using a 2-inch round cookie cutter. Gather up the scraps, roll again and cut out more cookies. Arrange the cookies about 2 inches apart on the prepared baking sheets.

Bake until the edges are lightly golden brown, 10 to 12 minutes. Let them cool completely on the baking sheets.

For the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream to a boil. Remove from the heat and pour over the chocolate. Let melt for 1 minute without stirring. With a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate until the ganache is cold but still spreadable, about 30 minutes.

For the marshmallow: Sprinkle the gelatin over 1/4 cup water in the bowl of an electric mixture and let bloom for 5 minutes.

Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a simmer and cook until all of the sugar has dissolved and the mixture registers 240 degrees F on a candy thermometer.

Beat the gelatin mixture on medium high and slowly drizzle in the sugar mixture and vanilla. Continue to beat until the marshmallow topping cools and forms stiff peaks, about 15 minutes. Transfer to a pastry bag or resealable plastic bag if desired.

Preheat the broiler.

To assemble the cookies, spread about 1 teaspoon of the ganache on each cookie. Top with a piped swirl or dollop of marshmallow. Broil until the marshmallows turn golden, rotating as needed, about 1 minute.

Let cool and serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.