I made no changes to the ingredients, but I do have issue with most recipes that use "S'mores" in the title. Melted marshmallows are not the same as toasted marshmallows. For it to really be a S'more to me, it has to have that toasted (sometimes charred) flavor. Instead of microwaving the cookies with the marshmallows on top, I placed them back onto the baking sheet and put them under the broiler until they were toasted. You could also use a kitchen torch.
We totally enjoyed this taste of summer! Thank you so much to Cynthia at Feeding Big for hosting #FillTheCookieJar! Lots of wonderful, summery recipes being shared this month, go check them out by clicking the links at the bottom of the post :)
* Exported from MasterCook *
S'more Sandwich Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups graham cracker crumbs (about 20 squares)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 cups semisweet chocolate chips -- (12 ounces)
24 large marshmallows -- (24 to 28)
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 10-15 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat. Yield: about 2 dozen.
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