The recipe for graham cracker cookies is adapted from Sweet Chic by Rachel Schifter Thebault
I am revisiting some of my old posts and bringing them into the present and I thought this recipe deserved a re-look. In fact, I might just try and make these again in the near future. Who doesn’t love a s’more? I have made homemade marshmallows several times in the past and while care is needed due to the boiling sugar, they are easy to make.
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Graham Cracker Cookies
For the Base Cookie:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup untoasted wheat germ
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 8 TBSP (1 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 2 TBSP honey
For the Filling:
- 3 egg whites, at room temperature
- 2 cups corn syrup
- 1/2 tsp salt
- 2 cups powdered sugar
- 1 TBSP vanilla
Or use Marshmallow Fluff
Chocolate Coating
- 4 oz Baker’s chocolate
- 1 TBS unsalted butter
- Preheat oven to 350
- Add all purpose flour, whole wheat flour, wheat germ, salt, baking soda and cinnamon to a bowl. Whisk to combine.
- In a stand mixer with the paddle attached beat the butter until it is light and airy. Then add the brown sugar a little at a time until it is well incorporated.
- Stir in the honey
- Mix in the dry ingredients, half at a time until well incorporated.
- Refrigerate the dough for at least an hour.
- Remove from the refrigerator and roll to about 7/8″ thickness.
- Cut with a biscuit cutter – I used 1 1/2″ round
- Bake in the preheated oven for 6 – 8 minutes
- Cool on a wire rack.
Make the Marshmallow Fluff*:
- Place egg whites, corn syrup and salt in bowl of a stand mixer.
- Whip on high speed for 5 minutes
- Add the powdered sugar and vanilla extract.
- Stir to combine
*uses raw egg. If you do not want to use raw egg you can use jarred Marshmallow Fluff as a substitute or make full on mashmallows which go through by using boiling sugar.
Build the Cookies:
- Melt the chocolate with the butter over low heat. Set aside
- Place some of the fluff in a piping bag with a wide, plain tip. I am not going to lie, this is a sticky mess.
- Pipe the fluff onto the bottom of one cookie. Top with a second cookie.
- Dip some of the sandwich cookies into the melted chocolate or drizzle some with the melted chocolate.
How Were the Graham Cracker Cookies?
Oh. My. Word. These are ah-mazing cookies. Well worth the effort to make. If you ask me the plain are as tasty as the chocolate dipped. It’s a very adult cookie though, I am not sure the kid’s will go gaga over this as despite the marshmallow in the center the cookie is not sweet nor is the chocolate.
Perhaps I am wrong – but I do know this adult loved them.
PrintGraham Cracker Cookies Recipe
Delicious graham cracker cookies filled with marshmallow and dipped in chocolate
- Prep Time: 10 minutes
- Cook Time: 6 – 8 minutes
- Total Time: 56 minute
- Yield: 24 1x
- Category: Dessert
- Method: Baking and Stove Top
- Cuisine: American
Ingredients
For the Base Cookie:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup untoasted wheat germ
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 8 TBSP (1 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 2 TBSP honey
For the Filling:
- 3 egg whites, at room temperature
- 2 cups corn syrup
- 1/2 tsp salt
- 2 cups powdered sugar
- 1 TBSP vanilla
Chocolate Coating
- 4 oz Baker’s chocolate
- 1 TBS unsalted butter
Instructions
- Preheat oven to 350
- Add all purpose flour, whole wheat flour, wheat germ, salt, baking soda and cinnamon to a bowl. Whisk to combine.
- In a stand mixer with the paddle attached beat the butter until it is light and airy. Then add the brown sugar a little at a time until it is well incorporated.
- Stir in the honey
- Mix in the dry ingredients, half at a time until well incorporated.
- Refrigerate the dough for at least an hour.
- Remove from the refrigerator and roll to about 7/8″ thickness.
- Cut with a biscuit cutter – I used 1 1/2″ round
- Bake in the preheated oven for 6 – 8 minutes
- Cool on a wire rack.
Make the Marshmallow Fluff:
- Place egg whites, corn syrup and salt in bowl of a stand mixer.
- Whip on high speed for 5 minutes
- Add the powdered sugar and vanilla extract.
- Stir to combine
Build the Cookies:
- Melt the chocolate with the butter over low heat. Set aside
- Place some of the fluff in a piping bag with a wide, plain tip. I am not going to lie, this is a sticky mess.
- Pipe the fluff onto the bottom of one cookie. Top with a second cookie.
- Dip some of the sandwich cookies into the melted chocolate or drizzle some with the melted chocolate.
Notes
This recipe uses raw egg. If you do not want to use raw egg you can use jarred Marshmallow Fluff as a substitute or make full on mashmallows which go through by using boiling sugar.
Keywords: s’mores, graham crackers, marshmallow cream
