Toasty Marshmallow S'more Sandwiches
- Anthology of Crumbs
- 14 hours ago
- 1 min read
Notes
1
Prepare the browned butter: Melt the butter in a saucepan over medium low heat, stirring until the milk solids turn amber. Pour into a bowl, scraping in the browned bits. Cool slightly, then refrigerate until creamy, about 45 minutes.
2
Preheat and cream: Preheat the oven to 390°F (200°C). Line two baking sheets with parchment. In a stand mixer, beat the browned butter with brown and granulated sugar until light and fluffy, about 2 minutes.
3
Add wet ingredients: Mix in the egg and vanilla until smooth and well combined.
4
Combine dry ingredients: Whisk together both flours, baking soda, and salt. Add to the mixer and blend on low speed until just incorporated.
5
Combine dry ingredients: Whisk together both flours, baking soda, and salt. Add to the mixer and blend on low speed until just incorporated.
6
Shape and bake: Scoop 2 tablespoons of dough per cookie, roll into balls, and arrange on trays 2 inches apart. Flatten lightly and bake 10–13 minutes until the edges turn lightly golden. Cool on the sheets.
7
Finish: Torch the marshmallow edges until evenly toasted. Serve fresh.
Instructions
¾ cup (170 g) unsalted butter
½ cup (110 g) packed brown sugar
¼ cup plus 2 tablespoons (75 g) granulated sugar
1 large egg (room temperature)
1 teaspoon pure vanilla extract
¾ cup plus 2 tablespoons (145 g) all purpose flour
½ cup plus 2 tablespoons (105 g) cake flour
½ teaspoon baking soda
2 teaspoons salt
Cookies
1 batch Chocolate Ganache
1 batch Marshmallow Cloud Icing
Assembly
Toasty Marshmallow S'mores Sandwiches
Anthology of Crumbs
These sandwich cookies capture everything you love about a fireside treat. Browned butter adds depth, rich ganache brings smooth sweetness, and the soft swirl of marshmallow gives a toasty finish that feels like summer gathered between two cookies.
Servings :
12 sandwiches
Calories:
Prep Time
30 min
Cooking Time
10 min
Rest Time
45 min (chilling)
Total Time
1 hr (30 min)
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