S'mores Spritz Sandwich Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 oz Chocolate, semisweet
  • 1 tsp Cinnamon
  • 1/3 cup Granulated sugar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 1/2 cup Graham cracker crumbs

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 24 Marshmallows, mini

Found on chocolatemoosey.com

Ingredients

• 1 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
• 1/3 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 24 mini marshmallows
• 2-4 ounces chopped semisweet chocolate

Directions

• Preheat oven to 375F. Line two cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, graham cracker crumbs, cinnamon, and salt.
• In a large mixing bowl, beat together the butter and sugar until light and creamy, about 2-3 minutes. Beat in the egg and vanilla (the dough may look curdled - keep going). Gradually beat in the flour mixture.
• Fill a cookie press with the dough* and press out shapes onto the cookie sheets. Bake 8-11 minutes or until golden brown and firm. Cool for 1 minute then remove to a cooling rack.
• Once the cookies are completely cool, place half of the cookies on a cookie sheet, flat side up. Top with 1 mini marshmallow. Place under a broiler until marshmallows are puffed and toasted. Immediately top with the remaining cookies, flat side down, to form sandwiches. Cool.
• Melt 2 ounces chocolate in a narrow yet deep enough bowl or cup for dunking. Dip half of each cookie into the chocolate. If needed, melt the remaining chocolate. Let harden before serving. Store in an airtight container (if chocolate starts to melt, store in the refrigerator).