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–+ servings

Shortbread S'mores

Everyone has had a 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.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings 27 sandwiches

Ingredients
 

Shortbread Cookies

  • 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

Chocolate Ganache

  • 1 cup (240 mL) heavy cream
  • 8 (equal to two Ghirardelli chocolate bars) oz semi-sweet chocolate

Marshmallows

  • 27-30 jumbo marshmallows

Instructions

Shortbread Cookies

  • 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.

Chocolate Ganache

  • 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!
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