Smores Cookies

  1. Preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
  2. Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes.
  3. (The dough should be soft enough to roll without cracking, but not yet sticky.)
  4. Place the dough on a piece of parchment paper or on a lightly floured flat surface.
  5. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10).
  6. Lift and rotate the dough between each roll to prevent it from sticking.
  7. Repeat the process until the dough is 1/8 to 1/4 inch thick.
  8. Using a 1 1/2-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans.
  9. Repeat until the pans are full.
  10. (The remaining dough can be kept in the refrigerator until ready to be used.)
  11. Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm.
  12. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
  13. On a separate sheet pan or work surface, place half the cookies bottom side up.
  14. Fill a pastry bag with Marshmallow Fluff (no tip necessary) and pipe about 1 teaspoon of Fluff onto each cookie bottom.
  15. Take the remaining cookies and gently press one on top of each iced cookie, bottom side down, to form a sandwich.
  16. Temper the chocolate (see Basic Tempered Chocolate, page 163), or heat the chocolate and vegetable oil in a bowl over a double boiler.
  17. Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted.
  18. Remove the bowl from the heat and let it sit at room temperature for about 10 minutes to cool.
  19. Take each cookie and dip half into the chocolate (see Dipping in Chocolate, page 17).
  20. As you remove the cookies from the chocolate, scrape one side against the rim of the bowl to remove any excess chocolate.
  21. Place the cookies on a sheet pan lined with parchment paper and allow them to set for about 45 minutes at room temperature before serving or packaging.
  22. Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.

graham cracker dough, milk chocolate, vegetable

Taken from www.epicurious.com/recipes/food/views/s-mores-cookies-388155 (may not work)

Another recipe

Switch theme