Today is one of those days when it feels like the universe is giving me a gigantic middle finger.
One second, I’m minding my own business going to five different stores to find a place that sells some fucking marshmallow fluff in New York City. The next, I come home to what appears to be the remnants of a tiny hurricane that has swept across my apartment.
My dresser drawers have magically dislodged, and declared themselves irreparable. The scarf rack has fallen down, replacing the bathroom hallway with a dangerous obstacle course. The dogs have become so frightened of the furniture that they’ve peed on the mat that I’ve just had dry cleaned.
No matter, I think to myself. Today will be okay, because today I am making cookies.
To kick off happy cookie time, I place my graham crackers in my mini chopper and try to pulverize them to tiny shreds of dust. But alas, nothing is happening.
I try and try until I finally realize that without rhyme or reason, mini chopper has committed suicide. I place my grahams in a bowl and go at them for a few minutes with the immersion blender instead. Graham cracker dust showers the kitchen. I resolve to order a new mini chopper.
I finish the cookies and go about the rest of my day, thinking the universe is done with me. But then – the doorbell rings.
For once, I am not awaiting a delivery of hot delicious noodles, so I have no idea who might be at the door.
I check the video surveillance. There is a man in large clothing. I can’t see his face, only some obscure form of headgear. It all looks very suspicious, and I start to get nervous.
I watch a little longer, and suddenly an axe comes into the screen. AN ACTUAL AXE. The kind of shit that you hack people to death with.
I should have known this day would end in murder.
I peek out the window to see the face of my murderer, but am temporarily blinded by red lights. That’s when I realize that my murderer is, in fact, a fireman. And as an added bonus, the building next door is on fire.
What is happening to my life.
But now that I’ve made it through the day alive, I can just count my blessings that I was neither murdered nor burned. And I also have these cookies.
These cookies are incredible and gooey and s’more-y and everything you ever wanted from a cookie or a sandwich or a cookie sandwich. Just trust me. They produce the most incredible dough you have ever had in your life and you may not make it to the oven.
They are also an official kick-off to the contest I am co-sponsoring this year – COOKIE WARS. So food bloggers, get your war paint on and head over to the official rules page. You know you want to.
S’mores Sandwich Cookies
- 3/4 cup butter, softened, plus 2 Tbsp
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cups all-purpose flour
- 1 1/4 cup graham cracker crumbs (use food processor to grind up crackers)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large 4.4 oz hershey bar, grated
- 1 package semi-sweet chocolate chunks (12 oz)
- 7-oz jar marshmallow fluff
- 2 c powdered sugar
Preheat oven to 350.
Make graham cracker crumbs by pulsing graham crackers in a food processor until very fine. Combine crumbs with flour, baking soda, and salt. Set aside. Cream 3/4c butter with the sugars until light and fluffy. Add in egg and vanilla, mix. Add flour mixture and grated hershey bar, combine until mixed. Stir in 1c of the semi sweet chocolate chunks. Take a moment to taste and appreciate this dough. Maybe reserve 1/2 c for yourself just to eat while the cookies are baking. Seriously.
Scoop by tablespoonfuls onto a baking sheet, bake at 350 for ~7 min per batch. Transfer to a cooling rack and let cool completely.
Combine the marshmallow fluff with 1c of the powdered sugar. Coat a clean surface with the remaining powdered sugar. roll the marshmallow fluff mixture onto the surface into a log. Cut pieces off the log and sandwich them between the cookies.
Melt the remaining chocolate in a double boiler or in the microwave with the remaining 2 Tbsp butter. Dip the sandwiches in and remove to wax paper or aluminum foil to cool and harden. I prefer to refrigerate mine so that the chocolate doesn’t melt as quickly when you touch it. Enjoy!