Ingredients
Method
- For the cookies: Preheat the oven to 180 degrees. Line 2 baking sheets with parchment paper.
- Whisk together the flour, graham cracker crumbs, baking powder, baking soda and salt in a medium bowl. Set aside.
- Beat together the brown sugar, butter and vanilla in a large bowl with a stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the milk, beginning and ending with the dry ingredients; beat after each addition until just combined.
- Scoop tablespoon-mounds of batter and place on the prepared baking sheets about 1 inch apart. You should have 20 cookies per baking sheet.
- Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.
- For the filling: While the cookies cool, whisk the cream cheese and marshmallow creme together in a medium bowl with a handheld mixer until smooth and well combined. Transfer to a piping bag fitted with a medium round tip.
- Gently fold the strawberries and jam together with a rubber spatula in a medium bowl until combined; set aside.
- Flip half of the cookies so they are flat-side up; pipe a ring of cream cheese filling around the edge of the cookies to create a “dam,” then spoon about 1 teaspoon of the strawberry filling in the center. Sandwich them with the remaining cookies flat-side down. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners’ sugar.
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Overall Rating:
4.00
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