Peanut Butter S'mores Sandwich Cookies
 
 
Serves: 2 dozen
Ingredients
  • Ingredients
  • ¼ C unsalted sweet cream butter
  • ½ C sugar
  • ½ C brown sugar, packed
  • 1 C peanut butter
  • ¼ C shortening
  • 1 large egg
  • 1¼ C flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • Marshmallow Fluff
  • ⅓ C water
  • ¾ C granulated sugar
  • ¾ C light corn syrup
  • 3 large egg whites
  • ½ tsp cream of tartar
  • 1 tsp vanilla
  • 1 disposable piping bag
  • Chocolate Ganache ingredients
  • 4 oz semi-sweet chocolate chips
  • 2 oz heavy cream
Instructions
  1. Preheat the oven to 350 degrees
  2. Place parchment paper onto a cookie sheet and set aside
  3. Using a standing mixer, cream together the butter, sugar, brown sugar, and shortening and mix until combined
  4. Add in the egg and mix until combined
  5. In a large bowl, using a whisk mix in the flour, baking powder and salt.
  6. Gradually add in the flour mixture into the wet mixture until combined
  7. Using a ice cream scoop, scoop some cookie dough into your hands and roll into a ball
  8. Roll cookie dough ball into the sugar and then place onto the cookie sheet
  9. Repeat the steps for 11 more cookie dough balls
  10. Bake in the oven for 6-8 minutes
  11. Marshmallow Fluff Directions
  12. Place water, sugar, and corn syrup in a medium saucepan, stir with a whisk until combined.
  13. Insert a candy thermometer into the pot and heat over medium-high. Do not continue to stir
  14. Place egg whites and cream of tartar in standing mixer.
  15. When the sugar syrup reaches about 225 degrees, start whipping the egg whites into soft peaks
  16. When the whites are soft peaks, this is when the sugar syrup should be at 240 degrees
  17. Remove from heat, turn mixer to medium and very slowly pour the sugar syrup into the egg whites in a thin, steady stream.
  18. Once all of the syrup is poured in, set mixer to medium/high and continue whipping.
  19. Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.
  20. Add in vanilla and whip until the fluff has cooled, about 2 minutes.
  21. Scoop some of the marshmallow fluff into the piping bag and place the rest into a Tupperware.
  22. Chocolate Ganache directions:
  23. Place chocolate chips and cream into a double boiler.
  24. Mix until combined and smooth
  25. Scoop into a bowl and set aside
  26. Directions to put together
  27. Preheat oven to low broil
  28. Using one peanut butter cookies, pipe marshmallow fluff onto the back of it
  29. Repeat the step for 12 cookies
  30. Place cookies onto cookie sheet and place into the oven for 1-2 minutes or until marshmallow is slightly golden like a marshmallow over an open fire
  31. Using the other 12 cookies, spread some chocolate ganache and sandwich the two together.
  32. Enjoy with a big glass of milk!
Recipe by Kitchen Fun With My 3 Sons at https://KitchenFunWithMy3Sons.com/peanut-butter-smores-sandwich-cookies/