Go Back Email Link
–+ servings
The Best Chocolate Encased S'Mores Cookies Recipe
Print

The Best Chocolate Encased S'Mores Cookies

S'Mores Cookies Recipe is encased in chocolate, double layer graham crackers or biscuits, and sandwiched with gooey homemade marshmallows.
Course Dessert
Cuisine American Fusion
Keyword Homemade S'Mores
Prep Time 1 hour
Cook Time 15 minutes
resting 1 hour
Total Time 2 hours 15 minutes
Servings 8 servings

Equipment

  • 2.25 inch square biscuit cutter
  • silicone S'Mores square mold, 2.25 inch cavities
  • Candy thermometer
  • double boiler

Ingredients

  • Cookie/Biscuit Ingredients
  • 3 tbsp Dark brown sugar
  • 1 cup Oat flour crushed rolled oats
  • 1/2 cup Whole wheat flour
  • 1/2 cup All purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 12 tbsp Cold butter, cubed
  • 3-4 tbsp Milk
  • Homemade Marshmallow Ingredients
  • 1/2 cup Water
  • 1 Envelope gelatin
  • 3/4 cup Castor sugar
  • 1/2 cup Light corn syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/2 cup Icing sugar optional if not piping
  • Chocolate
  • 8 oz Chopped chocolate dark or milk chocolate

Instructions

  • Cookie/Biscuit Instructions
  • In the bowl of a food processor place the brown sugar, oat flour, wheat flour, all purpose flour, baking soda and salt and pulse a few times to blend. 
  • Add the cold cubed butter to the flour mixture and turn the food processor on to mix the butter with the dry ingredients into a crumble. With the machine running add 1 tablespoon at a time of milk until the dough comes together into a smooth dough ball. 
  • Transfer to a floured sheet of parchment paper, with another piece of paper on top and roll the dough out to 1/4 inch thick. Place in the fridge to firm the dough for cutting, about 20 minutes. 
  • Preheat oven to 350, preferable a convection oven for even baking. 
    Press out square cookies/biscuits allowing 2 cookies per final assembled s'mores cookie. Transfer each to a parchment paper lined cookie sheet. Bake for 14-15 minutes, or until lightly golden. Bake time will depend on thickness of cookies, so just eyeball them. 
    Transfer to a cooling rack and cool completely to room temperature before assembling. 
  • Marshmallow Instructions
  • In the bowl of a stand mixer, place 1/4 cup water and gelatin to bloom. 
  • In a small saucepan place the remaining 1/4 cup water with sugar and corn syrup. Simmer while stirring to dissolve. Increase the temperature to medium and allow the mixture to boil, stirring occasionally. With a candy thermometer, bring the temperature to 240 degrees. 
  • With the stand mixer fitted with a whisk (not a paddle attachment), slowly pour the hot sugar mixture into the dissolved gelatin while whisking until all the sugar is in the bowl. 
    Increase the speed and whisk until a long tail streams from the whisk, about 5 minutes. 
  • Add the vanilla extract and salt and continue to whisk until the a light shiny cloud of whipped sugar forms. 
  • At this point the marshmallow mixture can be transferred to a piping bag with the help of a rubber spatula, and piped into rounds onto a heavily dusted icing sugar parchment paper, spread in a pan lined with a heavily dusted icing sugar parchment paper or proceed immediately with assembling the s'mores cookies, piping the marshmallow between the layers of cookies/biscuits. 
  • Melting and Tempering Chocolate
  • In the top of a double boiler place 2/3 of the chopped chocolate over a pot of simmering water and melt the chocolate, not to exceed 120 degrees. Add remaining chocolate and stir until melted. 
    Remove the pot of melted chocolate and set it over a bowl of ice water, stirring the chocolate against the sides of the chilling pot with a wooden spoon to bring the temperature down to 85 degrees. 
    Set it back onto the top of the hot pot of water, stirring the chocolate and bring the temperature up to 102. The chocolate has been tempered and is now ready to assemble the s'mores cookies, leaving a glossy finish to the chocolate. 
  • Assemble
  • Have your homemade marshmallow ready in a piping bag, cookies room temperature and chocolate melted and sitting over a pot of warm water. Place both silicone s'mores molds on a baking sheet to support the mold. 
    Drizzle a little melted chocolate into the bottom of several of the molds, brushing some of the chocolate up the sides. Since it firms quickly just do a few at a time. 
    Once all the molds have had the bottoms thinly covered with chocolate, place a cookie in each mold on top of the chocolate. 
    With the marshmallow still soft and pliable, pipe it on top of the cookie, covering the top completely. 
    Place the top cookie over the marshmallow, followed by a slow drizzle of melted chocolate over each cookie and down the insides inside the mold therefore encasing each double layer of cookie in chocolate. 
    Chill in the fridge for at least an hour before removing them from the easy-to-remove s'mores molds. 
    For any remaining marshmallow in the piping bag, pipe marshmallow kisses over an icing sugar dusted parchment paper and allow to set in the fridge for other uses. 

Video

Notes

While store bought marshmallows can be melted down to use, they aren't as luscious as homemade, and homemade is easy!