These S’mores Oatmeal Sandwich Cookies are the perfect treat and remind me of summer! The most delicious chewy & soft baked oatmeal cookies sandwiched between chocolate ganache and toasty marshmallow fluff! This combo is a dream.
S’mores and summer go hand in hand. But to be honest s’mores anytime of year is just the most special treat. I love the classic graham cracker flavor more than anything, but these oatmeal cookies are my new favorite! It’s like if an oatmeal cream pie and a s’mores had a baby. The best of both worlds and so nostalgic.
The cookie contains oats, flour and cinnamon. they’re soft baked but chewy as well, giving them the best texture! They are very reminiscent of the oatmeal cream pie cookie which was my favorite surprise whenever I found one in my lunchbox growing up. I could literally eat half the box in one sitting.
I love marshmallow fluff! There are very few things trump a fluffernutter sandwich! So I always have a tub in the pantry. And scorching it gives that toasty campfire flavor we all know and love. For the chocolate part, I use a simple and decadent chocolate ganache.
How to make chocolate ganache
- Heat up 1/3 C heavy cream just until it boils. Pour it over semisweet chocolate chunks in a heat proof bowl. You can also use dark or milk chocolate.
- Mix together until the chocolate is melted and looks like pudding. Allow to cool to room temp and pop it in the fridge to firm up a and set a bit.
For that toasty marshmallow feel, I use a blow torch that I keep on hand for creme brûlée. You can also use the broiler in your oven, but just keep a close eye. Or skip the toasting part and just enjoy them as is. SO GOOD!!
S’mores Oatmeal Sandwich Cookies
Ingredients
Oatmeal Cookies
- 1 stick butter softened
- ⅓ cup granulated sugar
- ⅔ cup dark brown sugar
- 1½ tsp vanilla extract
- 1 large egg
- 1¼ cup flour spooned & leveled
- 1 cup oatmeal 1 minute oats
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 1-1⅓ cups marshmallow fluff
Chocolate Ganache
- 3 oz chopped chocolate semisweet, dark or milk chocolate
- ⅓ cup heavy cream
Instructions
Oatmeal Cookies
- In a stand mixer fitted with a paddle attachment, cream the butter, sugars & vanilla extract on medium until fluffy. 2-3 minutes. Add in the egg and continue mixing until well combined. Add the remaining dry ingredients and mix until there are no dry pockets of flour left. Chill for at least 30 minutes.
- Preheat the oven to 350°. Roll the dough into 2 tbsp sized balls and place them on a parchment lined baking sheet. Be sure to leave room in between each cookie for spreading. Bake for 10 minutes. Let the cookies completely cool.
- Using a small spatula or a piping bag, spread or pipe the chocolate ganache on bottom of 1 cookie, and marshmallow fluff on the bottom of another. About 2-3 tsp each or measure with your heart. Use a torch to toast the fluff (optional). You can also do this in the broiler of your oven. Be sure to keep an eye so it doesn't burn. Sandwich them together and enjoy!
Chocolate Ganache
- Heat up the heavy cream in a small saucepan just until it boils. Pour it over semisweet chocolate chunks in a heat proof bowl. Whisk together until the chocolate is melted and looks like pudding. Allow to cool to room temp and pop it in the fridge to firm up a and set a bit. Set aside until ready to use.
