Raspberry S’More Cookies

Raspberry S'More Cookies

Several months ago, I tried making a cookie from The American Baking Competition show called Sophisticated S’Mores by Marcella Valladolid.    I had renewed sympathy for the show contestants as it wasn’t an easy cookie to pull off.  I was especially unhappy with the chocolate coating as it contained a whopping 2oz of oil which prevented my high-end chocolate from setting up at all unless it was refrigerated and smeared all over me when I was eating it.  The refrigeration, in my opinion, spoiled the consistency of the cookie and the marshmallow.  I loved the marshmallow filling though, so when I decided to try again, I kept the marshmallow filling but added some raspberry to it.

For the cookie, I used my favorite graham cracker recipe, which is much like a standard American graham cracker but better tasting because it’s homemade.  I baked these up in little 2 inch circles with fluted edges.   For the filling, I kept the marshmallow filling I liked, but I made it raspberry flavored by adding in some ground up freeze dried raspberries.  The flavor is subtle, but a nice combination with the graham cracker and the chocolate coating.    The filling is piped onto the graham crackers as close to the edge as I could get.

smore_cookies_marshmallows To make a cookie that could be kept at room temperature, I tempered some dark chocolate using a clever microwave technique that I recently learned about.  I was very happy with the result.  While the chocolate wasn’t as shiny as I would have liked (I didn’t use couverture grade chocolate), it has great snap to it, covered thinly and evenly, and there was not a trace of bloom when it set up.

smore_cookies_coated The finished cookie is pretty addictive, living up to it’s name as I just kept wanting “s’more”.    I am submitting these cookies to November’s Biscuit Barrel Challenge.


Raspberry S'More Cookies
Recipe type: Dessert
Cuisine: American
Serves: 36
Homemade graham cracker cookies topped with homemade raspberry marshmallow and dipped in dark chocolate.
  • For the base:
  • 1 batch graham cracker dough, baked into 2-inch circular crackers
  • Marshmallow Filling:
  • ¼ cup water
  • ¼ cup light corn syrup
  • ¾ cup sugar
  • 1 tablespoon powdered gelatin
  • 2 Tbsp. cold water
  • 2 egg whites
  • ¼ teaspoon vanilla
  • ½ oz (approx 2 Tbsp.) freeze-dried raspberries, ground
  • For the chocolate coating:
  • 1 lb dark chocolate,melted and tempered
  1. To make the marshmallow filling, combine ¼ Cup water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage (235 degrees F).
  2. Meanwhile, sprinkle the gelatin over the cold water and let dissolve.
  3. Remove syrup from the heat, add gelatin, and mix.
  4. Whip the egg whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping.
  5. Just before the marshmallow is stiff, sprinkle in the raspberry powder and let it mix into the marshmallow.
  6. Transfer the marshmallow to a pastry bag.
  7. Pipe the marshmallow onto the top of each cookie, letting it spread almost completely to the edge of the cookie.
  8. Temper the chocolate and then dip each cookie, marshmallow side down, into the chocolate so that the chocolate covers the marshmallow and the edges of the cookie.
  9. Let the cookies sit at room temperature until completely set up.
If you don't want to bother with tempering chocolate, you can make a kind of glaze instead. Melt the chocolate over very low heat and stir in 1 Tbsp. of vegetable shortening. The cookies may need to be refrigerated to set up the coating.


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