S’more Sandwich Cookies

Ok the s’more cookie recipe that I’ve been working on has gotten under my skin. The first try was pretty good but the graham cookies were a little dry. So I have it another go and it turned out pretty good. Recently I was talking to a co-worker about cookies and she gave me a great idea for a new twist on this cookie. So instead of putting chocolate ON the graham cookie and then the marshmallow I decided to make a chocolate cookie and sandwich marshmallow fluff in-between. And to add another twist, I made the fluff bourbon flavored. I think they turned out pretty good. Enjoy!


Graham cookie

  • 2 cups graham or whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 3/4 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/2 Tsp ground cinnamon
  • 1 1/2 sticks unsalted butter, cut into 1/4″ cubes
  • 2 1/4 oz molasses
  • 1 1/2 oz milk
  • 1/2 Tsp pure vanilla extract


In a food processor combine the flours, sugar, baking powder and baking soda. Pulse a couple of times to combine. Add the butter and pulse until it starts to look like cornmeal. Add the molasses, mild and vanilla and process until the dough starts to form a ball, about a minute.

Poor out onto a board and shape into a long rectangle about 2″ x 2″. Wrap in plastic wrap and chill for at least an hour, longer is better.

Once chilled, pre-heat your oven to 350 degrees. Cut the log into 1/4″ squares and place on a cookie sheet lined with parchment paper. Bake for 25 minutes.

Chocolate Shortbread cookie

  • 1 ¾ cups unbleached all-purpose flour
  • ½ cup almond flour
  • 2 ½ sticks unsalted butter, at room temp
  • 1 tsp vanilla
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • 1 tsp espresso powder
  • ½ cup mini semisweet chocolate chips (or grated chocolate)


Line 2 cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and brown sugar at medium speed until smooth. Add vanilla and beat for another 1-2 minutes.

Whisk the flours together in a medium bowl with the cocoa and espresso. Add to the butter mixture and mix until smooth. Add chocolate chips and mix until just combined.

Dump the dough onto a piece of plastic wrap and shape into a long log about 2” wide & high. Refrigerate for at least an hour, longer is better.

Preheat the oven to 350°. Cut the cookie log into about ¼” slices and space evenly on the cookie sheet. They do not spread much, only a little so leave about 1/2 inch between. Bake for 25 minutes.

Bourbon Marshmallow Fluff

  • 1 package Knox unflavored gelatin
  • 1/2 cup bourbon + 1 Tbsp
  • 1/2 cup cold water
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/4 Tsp kosher salt
  • 2 large egg whites


In a stand mixer sprinkle the gelatin into the 1/2 cup cold water.

In a heavy pot combine the sugar, 1/2 cup bourbon, syrup and salt. Heat over low heat and whisk until the sugar has dissolved, about 5 minutes. Once the sugar has dissolved, turn up the heat to medium-high and bring to a boil. continue to boil until the mixture comes to 240 degrees. A candy thermometer really comes in handy here. Once it hits 240 remove it from the heat and slowly and carefully pout into the gelatin mixture. Using the whisk attachment beat hard for about 10 minutes. It’ll start to double in bulk and become white and fluffy. Meanwhile beat the egg whites until they form stiff peaks. Add the tbsp of bourbon until stiff again. Add to the sugar/gelatin mixture and stir to combine. Chill for about 30 minutes.

Assemble the cookie

This is pretty easy. Take a tablespoon of marshmallow fluff and sandwich it between a graham cookie and a chocolate cookie.



Salted Caramel Marshmallows

A couple of years back I decided to give my friends a Christmas gift of hot chocolate and home-made marshmallows. I made bourbon, peppermint, and salted caramel marshmallow. Here’s the recipe for the salted caramel ones, I’m sure I’ll be posting the other two along with my version of hot chocolate (think Mexican and slightly spicy). Enjoy!


Salted Caramel Marshmallows

  • Caramel Sauce (recipe below)
  • 2 packages of Knox unflavored gelatin
  • 3/4 cups water divided (1/2 cup cold, 1/4 cup)
  • 3/4 cup sugar
  • 1/2 cup light corn syrup divided (1/4 cup & 1/4 cup)
  • 1/4 tsp sea salt
  • 2 tsp real vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 cup cornstarch


Sift together the powdered sugar and cornstarch and put in a bag (ziplock works great).

Add the 2 packages of gelatin in with the 1/2 cups of cold water in a microwave safe bowl.

In a medium pot add 1/4 cup of corn 1/4 cup of water sea salt and bring to a boil. Cook until it reaches 240 degrees (so you’ll need a thermometer for this recipe), stir occasionally.

In a stand mixer, I love my KitchenAid Stand Mixer, put in the remaining 1/4 cup of corn syrup. Nuke the gelatin mixture for 30 seconds until it’s completely dissolved and liquid. Add that into the mixer and start mixing on low.

Now be very careful here! Once the sugar mixture is at 240 degrees we’re going to slowly add it to the mixer. IT’S REALLY HOT! I’d hate for you to burn yourself! Once you’ve got it in start to slowly turn up the speed. Keep beating until it’s pretty much tripled in volume and it pretty white and fluffy. At this point add in the vanilla and beat for another minute or two.

Take the caramel sauce you’ve made and fold it into the marshmallow mix.

Take a 8×8 pan and spray it with non-stick cooking spray. Take some of the powdered sugar/cornstarch mix and coat the pan with it. So what does that mean? Dump about 1/2 cup in and start tilting the pan around so the mixture adheres to all sides. I recommend doing this over your sink.

Dump the mixture into the pan, put a coating (I recommend using a sieve) over the top and let it set for at least 8 hours in a cool, dry place.

Once it’s set, use a knife to loosen it from the sides of the pan and dump it out onto a cutting board. I use a Scraper (if you don’t know what this is click the link, you don’t have to but it) to cut it into cubes. Size depends on what you want your marshmallows to be. As you’re cutting them but them into the powdered sugar/corn starch mixture and shake them up to coat, this prevents them from sticking.

Salted Caramel Sauce

  • 1/3 cup sugar
  • 2 tbsp water
  • 1 tsp light corn syrup
  • 3 tbsp cream
  • 1/8 tsp sea salt


In a medium pot add the sugar, water and corn syrup over medium-high heat. Stir to disolve the sugar. Once it’s melted stop stiring! At this point gently swirl the pan occasionally. You want the mixture to turn to a nice golden brown. Be careful! You don’t want to burn it. Once it’s golden take it off the heat and add the cream, whisking quickly. Careful! It will bubble, hiss and steam. Whisk in the salt and cool slightly.