Rainbow S'moreo Cookies Recipe

3.5 3 3
Rainbow S'moreo Cookies Recipe
Rainbow S'moreo Cookies Recipe photo by Taste of Home
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Rainbow S'moreo Cookies Recipe

Read Reviews
3.5 3 3
Publisher Photo
Homemade Oreo cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme, and then roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion you're baking them for. —Colleen Delawder, Herndon, Virginia
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + freezing

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup baking cocoa
  • 3/4 cup graham cracker crumbs
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 jar (7 ounces) marshmallow creme
  • Rainbow sprinkles

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate until firm, at least 30 minutes.
Shape dough into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Flatten with bottom of a glass dipped in sugar. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.
Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving. Yield: about 2 dozen.
Originally published as Rainbow S'moreo Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 sandwich cookie: 131 calories, 5g fat (3g saturated fat), 18mg cholesterol, 64mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 1g protein.

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup baking cocoa
  • 3/4 cup graham cracker crumbs
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 jar (7 ounces) marshmallow creme
  • Rainbow sprinkles
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate until firm, at least 30 minutes.
  2. Shape dough into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Flatten with bottom of a glass dipped in sugar. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.
  3. Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving. Yield: about 2 dozen.
Originally published as Rainbow S'moreo Cookies in Cookies & Candies Bookazine 2017

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Reviews forRainbow S'moreo Cookies

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MY REVIEW
amsm User ID: 8302234 272975
Reviewed Sep. 12, 2017

"These cookies are pretty messy. The marshmallow fluff does not hold up and will ooze out of the cookies. They are pretty sweet and the chocolate cookies are good, even on their own!"

MY REVIEW
delowenstein User ID: 3766053 272040
Reviewed Aug. 21, 2017

"I made these cookies on 8/19/17! I had at least 30 total cookies and when I paired them together, the sandwiches made about 15! Even by themselves and without pairing the cookies together, these treats are GREAT! I did roll the dough into balls and tried to make them uniform! These cookies are beautiful to look at as well as scrumptious to eat! delowenstein, Volunteer Field Editor"

MY REVIEW
AllisonO User ID: 7446023 271934
Reviewed Aug. 18, 2017

"If you want a VERY sweet treat, this is the recipe for you! I have never made cookie dough with graham cracker crumbs but it worked really well and the dough came together quickly. The cookies are delicious and would be satisfying on their own but if you have a sweet tooth, the marshmallow and sprinkles will send it over the top. If you're not a fan of marshmallow creme, I think pairing the cookies with peanut butter would be perfect for a sweet/salty snack.

I might have made these slightly too large - I used a spoon rather than a 1" scoop so I had to guess on size - and will definitely make them smaller next time as I think smaller cookie sandwiches would be a better serving size. A couple of tips: 1.) When you're flattening the dough, flatter = a crisper cookie. 2.) In the flattening process, aim to press each dough ball evenly so your baked cookies will be more uniform in size which helps when you're filling them and rolling the sides in sprinkles (the closer in size the two cookies in the sandwich are, the easier time you'll have rolling them and the better they'll look)."

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