S'mores Oatmeal Sandwich Cookies
These s’mores oatmeal Sandwich Cookies are the perfect summer treat! Chewy & soft baked oatmeal cookies sandwiched between chocolate ganache and toasty marshmallow fluff!
Servings 8
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.