Brown Butter S’more Sandwich Cookies
So delicious my daughter once requested these instead of a birthday cake.
Brown Butter S'more Sandwich Cookies
Yield: 16 medium cookies; 8 medium sandwiches
Prep time: 1 HourCook time: 13 MinTotal time: 1 H & 13 M
This is, hands down, one of my favourite recipes. The buttery cookies ore delicious on their own, but when sandwiched together with chocolate ganache and toasty marshmallow, they transform into something decadent and, well, addictive. Be sure to have plenty of napkins on hand, as these tend to get a little messy.
Ingredients
Sandwich Cookies
Instructions
- Place a heatproof bowl on a wire rack and set aside.
- Place the butter in a medium saucepan. Melt over medium-low heat, stirring often with a wooden spoon, until the butter is browned. Be sure to keep an eye on the butter, as it can quickly go from perfectly browned to burnt. Pour the butter into the heatproof bowl, making sure to include the brown bits from the bottom of the pan. Set aside until cooled. Transfer to the refrigerator and chill, stirring often with a rubber spatula until the butter is creamy and spreadable, about 45 minutes.
- Preheat the oven to 390ʻF (80 C) and position the racks in the centre of the oven. Line two baking sheets with parchment paper.
- Scrape the browned butter into the bowl of a stand mixer fitted with the paddle attachment. Add the brown and granulated sugars and beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, Add the egg and the vanilla, then beat on medium speed until blended, about 15 seconds.
- In a small bowl, whisk together the all-purpose and bread flours, baking soda and salt. Add to the mixer bowl all at once and mix on low speed to incorporate.
- Scoop out the cookie dough 2 tablespoons at a time, roll into balls and place on the prepared baking sheets, placing 8 cookies on each sheet and spacing them at least 2 inches apart. Flatten slightly with the palm of your hand.
- Bake for 10 to 13 minutes, until the edges of the cookies begin to brown. Allow the cookies to cool completely on the baking sheets.
- When ready to serve, make the Chocolate Ganache and set aside to cool.
- Make the Dreamy Marshmallow Frosting. Fit a pastry bag with a large piping tip and half fill with the frosting. Turn half of the cookies upside down and pipe a border around the perimeter of each one, creating a little well. Spoon a little of the Chocolate Ganache into the centres. Place the remaining cookies, right side up, on top of the filling and press down very gently.
- Place the sandwiches on a baking sheet. Use a kitchen torch to carefully brown the edges of the marshmallow frosting, turning the sandwiches as you go to prevent scorching. Serve immediately.
- Unfilled cookies will keep in an airtight container for up to 5 days.
Chocolate Ganache
Yield: Makes 2 cups
Prep time: 5 MinTotal time: 5 Min
This easy recipe can be used in so many different ways! Use it to cover the Cookie Dough Chocolate Sprinkle Cake, whip it into Bake Shop Vanilla Frosting, or add to the Summertime S'more Cupcakes.
Ingredients
Instructions
- Place the chocolate chips in a heatproof bowl.
- Heat the cream in a saucepan over medium heat until it begins to bubble and is very hot. Carefully pour the hot cream over the chocolate chips Allow the two to sit together for about 15 seconds, then whisk until smooth and well blended.
- Use immediately or allow it to cool for about 20 minutes before scraping into an airtight container. Ganache will seep in the refrigerator for up to 3 days.
Dreamy Marshmallow Frosting
Yield: Makes 2 ½ cups
Prep time: 10 MinTotal time: 10 Min
I dream about this frosting. Its super-light texture and delicate sweetness make it a perfect finish on cakes and cupcakes that command full attention. Not only does it brown up nicely when torched, like with the Summer Party Cake and Summertime S'more Cupcakes, but it also takes food coloring like a dream. Because this is a meringue-based frosting, you must use it immediately. Otherwise, you'll be left with a sweet, sticky mess.
Ingredients
Instructions
- Wipe the inside of a mixer bowl, as well as the whisk attachment and a hand whisk with white vinegar. Pour about 2 inches of water into a medium saucepan and place over medium heat.
- Separate the egg whites from the yolks. Set the yolks aside for another use or discard.
- Place the egg whites, sugar and corn syrup in the mixer bowl and whisk to combine. Place the bowl over the pan of simmering water (but not touching the water) and whisk constantly until the mixture is warm to the touch and no longer feels grainy when rubbed between your thumb and forefinger, about 3 to 4 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment and add the vanilla, cream of tartar and salt. Whip on medium-high speed until the mixture has tripled in volume and is thick and glossy white. Stop the mixer and add flavouring or food colouring, if using, and whip until just combined.
- Use immediately.