So, I thought I would avoid the freshman 15 because I commute to Toronto everyday, but there I was last night eating smores cookies for dinner.
But in all seriousness, these were so tasty. They were a perfect way to say goodbye to summer: one last smore heavenly goodness in your mouth.
I’m sorry for the lack of photos in this post – I somehow jammed my memory card into my camera, so now I can only take photos on my phone which kind of sucks.
But anywho, enjoy these and go make them and say farewell to Summer and welcome Fall with open arms!
* Now keep in mind before reading this recipe – for the marshmallow fluff, I actually used Jet Puff Marshmallow Creme because my mom recently went to the U.S. and brought me back some so I HAD to use it in this recipe! However, you can definitely use the frosting recipe that’s listed below instead of using the Jet Puff Marshmallow Creme like I did.
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup graham cracker crumbs
- 1 cup flour
- ¾ cup chocolate chips
- 3 egg whites
- ¾ cup sugar
- dash salt
- pinch cream of tartar
- Cream butter and sugar. Add egg and vanilla and mix well.
- Add salt, soda, and graham cracker crumbs and mix well. Add flour and mix until combined. Fold in chocolate chips.
- Drop spoonfuls onto a baking sheet and bake at 350F for 8-10 minutes. Let cool.
- For frosting, place egg whites, sugar, salt, and cream of tartar in a mixing bowl and mix on high for several minutes until stiff peaks form.
- Fill a piping bag with frosting and pipe a generous amount onto the bottom side of a cookie, and sandwich with another cookie.
- *Optional step: Use a kitchen torch to lightly brown the frosting.
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