Everyone has had regular s'mores, but have you ever had SHORTBREAD s'mores?!?!? These shortbread s'mores are so good - it is basically a toasted marshmallow and chocolate ganache sandwiched between two buttery shortbread cookies. You guys - you may need to start taking shortbread cookies to your campfires.
Why you will love these shortbread s'mores
- The shortbread: oh my gosh - these buttery shortbread cookies are to die for. Just imagine a normal s'more but instead of graham crackers, you have two shortbread cookies. Need I say more here?
- The chocolate ganache: ya know when you're making a s'more and maybe the marshmallow didn't get hot enough so the chocolate isn't melty? Well, you won't have that problem here because the chocolate ganache is already smoooooth and delicious.
- They're messy: okay hear me out on this one. Regular s'mores are messy. They literally get everywhere - the graham cracker breaks when you bite into it, the melty mallow gets stuck to everything. It's a mess. Well - these shortbread s'mores are no different. And that's the way a s'more should be.
If you need to run to the grocery store, here is your shopping list:
- Unsalted butter
- Granulated sugar
- Egg yolks
- Vanilla extract
- All purpose flour
- Semi-sweet chocolate
- Heavy cream
- Jumbo marshmallows
- Make the shortbread cookie dough. Chill the dough for one hour.
- While the dough is chilling, make the chocolate ganache. Set aside to cool and thicken.
- Roll out the dough and bake the cookies for 9-10 minutes at 350 degrees Fahrenheit.
- Once the cookies are cool, dollop or pipe a bit of the ganache on one cookie, place the toasted marshmallow on the ganache, and sandwich with another shortbread cookie.
How to toast the marshmallow
There are a few ways to toast your marshmallow:
- A kitchen torch: if you have a kitchen torch, I HIGHLY suggest using this method. It is easier, quicker, and in my opinion, leads to the most delicious toasted marshmallow.
- On the stove: there are a few things you can do on the stove. If you have a gas stove, feel free to pop that marshmallow on a stick, and roast away like you would over a fire. However, if you don't feel like doing that, or you have an electric stove, you can use a cast iron pan. Place the marshmallows on a cast iron pan on the stove on medium-high heat, and toast them on each side for 1-2 minutes until golden.
- The oven: the oven is my least favorite option and I will tell you why. The marshmallows puff up VERY nicely, but once out of the oven, they quickly deflate, leaving you with a flat mallow. It still tastes great, so if this is your only option, this works too!
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- 1 cup (226 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- 2 egg yolks room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups (281 grams) all purpose flour
- ½ teaspoon salt
- 1 cup (240 mL) heavy cream
- 8 (equal to two Ghirardelli chocolate bars) oz semi-sweet chocolate
- 27-30 jumbo marshmallows
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl if using a handheld mixer, beat the butter and sugar together on medium-high speed until light and fluffy.
- Add the egg yolks and vanilla extract and beat on medium speed until combined, scraping down the bottom and sides of the bowl if necessary.
- Add the flour and salt and beat on low-medium speed until a dough forms. The dough will be thick. Form the dough into a log and wrap it in cling wrap and refrigerate the dough for one hour.
- As the dough is chilling, make the chocolate ganache. Chop your chocolate and put it in a heat proof bowl. Set aside.
- Warm the heavy cream over the stove on medium heat until gently simmering and bubbles form at the edges of the pan. Pour the warmed heavy cream over the chopped chocolate and let sit for 3-4 minutes. The warmed heavy cream will melt the chocolate.
- Gently stir the heavy cream and chocolate together until completely combined and smooth - about 2 minutes. Let the chocolate sit at room temperature for about one hour (while the dough is chilling and cookies are baking) until it thickens and is spreadable (similar to a buttercream texture - see picture in post for reference).
Bake the Cookies
- Once the dough has chilled for an hour, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Unwrap the dough and place it on a lightly floured surface. Roll the dough out until it is about ¼ inch thick. Use a cookie cutter to cut out the cookies, placing them on the baking sheet about an inch apart. I like to use a 2-inch circular cookie cutter, but any size will work. They will not spread much. Repeat this process with the remaining dough.
- To ensure the cookies really keep their shape while baking, pop the cookie sheet with the cookies on it in the freezer for 10-15 minutes prior to baking.
- Bake for 9-11 minutes or until lightly golden. Remove from the oven and let them cool for 5 minutes on the pan, then transfer them to a cooling rack to cool compltely.
Assembling the Shortbread S'mores
- Once the cookies are cool, we will assemble. Using a piping bag or a ziplock bag with the corner cut off, pipe a bit of chocolate ganache onto the underside of one shortbread cookie. If you can't pipe the ganache, you can spread the ganache on the cookie with a knife.
- If using a kitchen torch to toast the marshmallow: place the marshmallow on top of the ganache and use a kitchen torch to brown the marshmallow on all sides.
- If using the stovetop to toast the marshmallow: if you have a gas stove, you can place the marshmallow on a stick and roast it like you would with a fire. If you have an electric stove top, place the marshmallows on a cast iron pan on the stove on medium-high heat and toast the marshmallow for 1-2 minutes on each side until golden. Don't overcrowd the pan.
- If using the oven to toast the marshmallow: place the marshmallows on a baking sheet lined with parchment paper and toast the marshmallows in the oven at 400 degrees Fahrenheit for 5 minutes. Don't overcrowd the pan. Warning with this method: the marshmallows will puff up nicely but then quickly deflate, leaving you with a flatter marshmallow.
- Once the marshmallows are toasted, place one on top of the ganache and sandwich with another shortbread cookie. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!