This is our ode to that charred, gooey childhood favorite, s’mores, but we leave the graham crackers behind and amp up the flavor with cookies. If peanut butter and chocolate are a magical combination for you, throw a cup of peanut butter or peanut butter chips into the cookie batter. Here is how to prepare Marshmallow-Stuffed Chocolate Chip Cookie Sandwiches.
Yield: 18 sandwiches
Ingredients
2 sticks (1/2 lb.) of unsalted butter at room temperature
1 1/4 cups light brown sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
18 marshmallows
1 lb. semi-sweet chocolate chips
Directions
Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until butter is light and fluffy, about 5 minutes. Add eggs, one at a time, and mix until smooth. Then, add vanilla and mix, then flour and baking soda until just combined. Next, add chocolate chips and stir well with a rubber spatula.
Preheat oven to 350˚F—line two baking sheets with parchment paper. Scoop a heaping tablespoon of dough per cookie onto parchment paper, leaving 2 inches between each. Bake for about 13-14 minutes until light golden brown. Remove from oven, and let cool. Store in an airtight container.
Spear 3 marshmallows on each long metal skewer and toast over fire until slightly charred on all sides, about 3-4 minutes. Place marshmallow between the flat sides of two cookies, press down slightly and serve immediately.
