Last year, I participated in my first Great Food Blogger Cookie Swap organized by Love and Olive Oil and The Little Kitchen. My recipe last year was a spiced yule log cookie. This year, inspired by my daughter who had made some very minty marshmallows earlier this month, a box of Nabisco chocolate wafers that were in the cupboard, and an impromput match made in heaven. I decided I wanted to do a minted s’more cookie after that experience, but I wanted to make my own chocolate wafers.
After a quick search on the Interrnet I found this recipe for the wafers on one of my mom’s favourite sites Smitten Kitchen. The key for these cookies, since instead of a cream filling they have a marshmallow filling, is to make the marshmallows thin. I used a recipe that has raw egg in it, but if you are not comfortable with that you can use an alternate one. For my Frosty Chocolate Wafer S’Mores I used Smitten Kitchen again and just added 2 tsp of mint extract to her Springy Fluffy Marshmallow recipe. We also like this recipe for marshmallows from The Kitchn that does not use egg (just don’t forget to add the mint extract).
Frosty Chocolate Wafer S’Mores
(makes 3 dozen cookies, a few spare wafers in case you burn some because you’re distracted which I may or may not have done, and extra mint marshmallows for your hot chocolate)
For the recipes, please use the links above, but below is a timeline and ingredient list with the addition of mint extract. I also torched the marshmallows and dipped each cookie 1/2 in chocolate to finish them so they would hold together better.
-Night before make the marshmallows so that they can set.
-Morning of or night before make the cookie dough and roll it and keep it in the refrigerator.
- 1 1/2 cups (6.75 oz) of all purpose flour
- 3/4 cup (2.4 oz) unsweetened cocoa powder. The quality matters here. I used Dröste Dutch Process or other high quality cocoa powder.
- 1 cup plus 2 TBSP. sugar
- 1/2 tsp. of salt
- 1/4 ts. baking soda
- 14 TBSP (1 3/4) sticks of unsalted butter, softened
- 3 TBSP whole milk
- 1 tsp. pure vanilla extract
- use a jelly roll pan or two half sheets so the marshmallow can be thinkly spread.
- 2 tsp. of mint extract (this is not in the original recipe)
- 1 cup confectioner’s sugar
- 3 1/2 envelopes (2 TBSP plus 1/2 tsp) of unflavoured gelatin
- 2 cups of granulated sugar
- 1/2 cup light corn syrup
- 1/4 tsp of salt
- 2 large egg whites or reconstituted powdered egg whites
- 1 TBSP vanilla extract
- oil spray or canola oil to oil the pan.
- 7 oz of dark chocolate (I like to use Lindt chocolate bars 70%-85%)
- 7 oz of white chocolate (I like to use Lindt here as well)
- Little red candies for a tiny nose
- a skewer or toothpick to make chocolate eyes
- Once you have baked the chocolate wafers and the marshmallows have set. You can begin assembling your cookies.
- My wafers were not uniform as I had imagined making them in my fantasy world, so I had to pair them up by shape and size.
- Using a small round cookie cutter, or a shot glass (that works fabulously) cut round marshmallows out of the marshmallow slab.
- Place a marshmallow on top of 1/2 of your wafers and, if you have a kitchen torch, caramelize each of the marshmallows until golden brown. If you do not have a torch you can skip this step.
- Place the other wafer on top of the marshmallow to make a sandwich.
- On the counter near your stove, set up a cookie rack with wax paper underneath for the chocolate dipping process.
- Melt your white chocolate in a double boiler, the microwave, or a bowl over a pot of boiling water.
- Dip 1/2 of your cookies 1/2 way into the chocolate.
- Repeat with the dark chocolate.
- I thought the white looked like little toques so I added little cold red noses and eyes to those ones.
6 Comments Add yours
Those look tasty. Glad mine made it there intact. How’d you like them?
Thanks Camilia. Yours were so good! They were a huge hit and I was also able to share them with our friends who eat gluten-free.
My boys loved these cookies! Thank you! 🙂
So glad to hear it!