It seems that when I sit down to come up with a fun new recipe my mind goes in all kinds of different directions. Typically, it’s a variation on something I love (mimosa muffin anyone?) and it just kind of takes off from there. With these s’mores cookie sandwiches, I knew I wanted a graham cracker cookie – that was easy. What to fill it with became the difficult part. Oh sure, chocolate and marshmallow, but what kind? I could make a “quick” ganache, or maybe chocolate frosting? What about drizzling them in chocolate? Did I want to make my own marshmallow? How about marshmallow goo (i.e. sundae topping)? I could buy some chocolate ice cream and stir in mini marshmallows. Oooh! I could on an all out manhunt trying to track down this Jelly Belly toasted marshmallow topping (I gave that idea up quick). Or I could just go to the grocery store and see what they had.
And $1.99 to boot. If anyone was a winner at the Publix today, it was me.
I tossed my fluff aside, cashed out, and headed home, realizing that if I appreciated a shortcut this much, surely anyone making this would as well. Sandra Lee would be proud.
I cannot take credit for this graham cracker cookie recipe either, it was the third one down on a Google search and if it was good enough for Jen it was good enough for me. A few tweaks and we were in business.
Thus, I present thee with…
S’more Ice Cream Sandwiches
Difficulty: Due to aforementioned issues, pretty easy
Yields: dozen sandwiches
Graham Cracker Cookies (adapted from Jen’s Favorite Cookies)
- ½ cup butter (I happened to use salted butter because that’s what was in the fridge – adjust salt as necessary)
- ¾ cup sugar
- 1 egg
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 cup graham cracker crumbs
- 1 cup flour
- Pinch of cinnamon
- Chocolate Marshmallow Ice Cream
- Cream butter and sugar. Add remaining ingredients in order, mixing between each.
- Drop spoonfuls onto a baking sheet, leaving room for spreading, and bake at 350 degrees for 8-10 minutes.
- Let sit on baking sheet for 1-2 minutes before removing to a cooling rack.
- Once cool, place a heaping spoonful of ice cream (a little bit soft is best) in the middle to create the sandwich
- Freeze and enjoy!
P.S. Saturday is National S’mores Day, so if you’re in need of a recipe for, you know, your super secret s’mores party, consider yourself covered. You’re welcome.