We have offically entered my favorite time of the year. Summer is in full swing and nature is fully alive while the sun shines brightly overhead. This is also my favorite season to hike because the wildflowers are in full bloom while the tree canopies maintain a comfortable temperature in the woods. That makes it a great time to camp too, and what reminds you more of camping than S’more’s?
These cookies are the gourmet elevation of those dirt cheap desserts. The base is a honey cinnamon cookie that really captures the flavor of a graham cracker but with a much more decadent texture. Then they’re are made into a marshmallow cream sandwich and dipped salted chocolate. If you’re someone that hates summer (you know who you are), then this may help you start to change your mind.
Ingredients
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ cup salted butter, softened
- ½ cup honey
- 1 large egg
- 7 oz marshmallow cream
- 6 oz almond bark
- Flaky salt, like Mediterranean, for garnish
Instructions
- Preheat the oven to 375 degrees F. Line baking sheets with nonstick mats or parchment paper.
- Mix flour, brown sugar, salt, cinnamon, and baking soda together thoroughly. Beat in butter, honey, and egg using an electric mixer until batter is sticky and combined. Roll batter into 20 to 24 balls.
- Mix white sugar and cinnamon together in a shallow bowl for the topping. Roll balls in the mixture and place onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 11 minutes. Place cookies on a cooling rack for about 15 minutes, until they are firm.
- Take two cookies that are roughly the same size and put a 1-2 tablepoon of mashmallow cream between them. Beware: warm temperatures will cause the marshmallow cream to ooze and expand so use less than you think you need.
- Melt the almond bark in a bowl by microwaving in 15 second intervals until it is uniformly liquid. Dip the cookie sandwiches in to the chocolate so half of it submerged. Remove and place on parchment paper for 5 minutes until it is hardened. Sprinkle with flaky salt and enjoy!
See other cookie calendar recipes:
- January: Brown Butter Chocolate Chip
- February: Loaded Red Velvet White Chocolate Chip
- March: Thin Mints
- April: Peanut Butter Stuffed Double Chocolate
- May: Kentucky Brown Butter Cake
- June: Lemon Thyme Shortbread
Faith, Food and Pharmacy 