Directions

PREP 🥒

1. Turn your oven to broil.

2. On a parchment-lined sheet pan, scatter 2 cups of mini marshmallows.
3. Broil until GBD (Golden Brown and Delicious), about 1-3 minutes, keeping an eye on them to prevent burning.
4. Remove the toasted marshmallows from your oven and set aside to cool. Turn your oven to 350F.
5. In a medium saucepan over medium-low heat, brown the butter, stirring constantly until small brown specks appear and it takes on a toasty aroma.
6. Using a rolling pin, smash 5 of the graham crackers in a ziplock bag until they resemble coarse sand.

To make the cookies

1. In a small bowl, combine the flour, baking soda, graham cracker crumbs, and salt.

2. In a large mixing bowl, whisk together the browned butter, brown sugar, honey, and 1 teaspoon of the vanilla extract.
3. Add the eggs into the brown butter mixture and whisk until well combined.
4. Using a spatula or spoon, fold in the flour mixture.
5. Lightly crush the remaining 4 graham crackers. Mix into the flour mixture, along with the dark chocolate chips.
6. Scoop into dough balls and place on a parchment-lined sheet pan. Lightly press to flatten slightly.
7. Bake, rotating half way through, until golden brown, about 8-12 minutes.
8. Remove from your oven and set aside to cool.

To make the ice cream

1. In a medium bowl, whisk together 225g (¾ cups) of sweetened condensed milk and the toasted marshmallows.

2. In a large bowl, whip the pint of cream to soft peaks. Add 1 teaspoon vanilla extract and whisk to combine.
3. Fold the condensed milk mixture into the vanilla cream.
4. Transfer to a 9x9-inch baking dish or a loaf pan, cover with plastic wrap or parchment paper, and freeze for at least 4 hours.

To Assemble

1. Place one cookie upside down on your work surface.

2. Scoop a large scoop of the ice cream onto the cookie.
3. Top with another cookie and dig in!! Enjoy every last bite of that handmade S’mores Cookie Sandwich!!!