Brown Butter S’more Sandwich Cookies

So delicious my daughter once requested these instead of a birthday cake.

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Brown Butter S'more Sandwich Cookies

Yield: 16 medium cookies; 8 medium sandwiches

Author: Sweet Bake Shop

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.

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Ingredients

Sandwich Cookies

• ¾ cup unsalted butter
• ½ cup packed brown sugar
• ¼ cup plus 2 tablespoons granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup plus 2 tablespoons all-purpose flour
• ½ cup plus 2 tablespoons bread flour
• ½ teaspoon baking soda
• 2 teaspoons salt

Instructions

1. Place a heatproof bowl on a wire rack and set aside.
2. 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.
3. Preheat the oven to 390ʻF (80 C) and position the racks in the centre of the oven. Line two baking sheets with parchment paper.
4. 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.
5. 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.
6. 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.
7. 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.
8. When ready to serve, make the Chocolate Ganache and set aside to cool.
9. 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.
10. 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.
11. Unfilled cookies will keep in an airtight container for up to 5 days.

https://www.anthologyofcrumbs.com/brown-butter-smore-sandwich-cookies

cookies, sandwich cookies, brown butter, s'more

Baking & Bites, Cookies, Desserts