Homemade from-scratch 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.
Rainbow sprinkles invariably make everything taste better. Although marshmallow creme sandwiched between two homemade graham cracker laced Oreos would also taste pretty FRIGGING amazing without any addition of extra sugary rainbows. However, you’d have to be an absolutely crazy person to give up sprinkles on purpose. There would have to be something really FRIGGING wrong with your demented self. I feel as if I should be getting my mouth washed out with soap right about now for using the word FRIGGING, not once, not twice, but three times. It was not on my Mom’s list of almost-approved almost-swearwords. I was that child that didn’t dare actually swear but was always willing to push the boundaries with almost swears. After having a bar of soap shoved into my mouth for accidentally letting a really bad word slip out, I tended to have an even bigger attraction to the word itself. Sometimes no other word will do. Perhaps that’s why I have such a potty mouth now; I’m just making up for lost time and finally practicing to become overly fluent in real swearwords.
I grew up in a household where cursing was just as colorful as the rainbow sprinkles adorning these perfect summer cookies. I can honestly say that I have never heard my Dad say a bad word. Instead, he uses odd little sayings that let you know to keep away or go hide in fear for your life until his mood changes for the better. One such saying is, “Oh me, oh my,” which lets you know something is very wrong, and chances are you will be the one taking the blame for it. However, the real phrase you need to keep an ear peeled out for around my Dad is, “Blame it all anyway.” Those few words were perhaps the scariest words on the face of the universe for my brother and me. They meant we were in for the scolding of our lives, and perhaps a sore tushy before everything was said and done. Thankfully I haven’t had to hear either of those phrases in quite some time, but it doesn’t mean I’m still not going to go hide somewhere in a closet if I should happen to hear them uttered. Hopefully, I have a few Rainbow S’moreo Cookies with me, to tide me over until it’s FRIGGING safe for me and my tushy to come out again.
Ingredients:
- 1/2 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1 Egg, Room Temperature
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Cocoa Powder
- 3/4 Cup Graham Cracker Crumbs
- 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1 (7-oz.) Jar Marshmallow Creme
- Rainbow Sprinkles
Directions:
- Preheat oven to 350 degrees.
- On medium speed, cream the butter and sugar together for 3 minutes.
- Add the egg; mix for 1 minute.
- Add the vanilla; mix for 1 minute.
- On low speed, mix the cocoa powder into the batter for 2 minutes.
- Whisk together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl, and then slowly add the mixture to the cookie batter, mixing just until combined.
- Roll dough into cherry-sized balls. Place each dough ball onto a Silpat or parchment paper lined baking sheet, and flatten with the palm of your hand. Bake for 7 minutes.
- Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.
- Place the marshmallow creme into a large Ziploc bag, snip off the end, and then place a dollop onto the backside of half of the cookies. Place another cookie on top of each dollop to form a sandwich. Roll the edge of each cookie sandwich into a bowl of sprinkles.
Suggestions:
- Do not over-bake these cookies.
- This recipe will yield approximately 2-dozen cookie sandwiches.
- Store in an airtight container, layered between sheets of parchment or wax paper.
Improvements:
- Replace the sprinkles with FRIGGING graham cracker crumbs.
- FRIGGING dip half of each cookie sandwich into melted chocolate.
Ingredients:
- 1/2 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1 Egg, Room Temperature
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Cocoa Powder
- 3/4 Cup Graham Cracker Crumbs
- 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1 (7-oz.) Jar Marshmallow Creme
- Rainbow Sprinkles
Directions:
- Preheat oven to 350 degrees.
- On medium speed, cream the butter and sugar together for 3 minutes.
- Add the egg; mix for 1 minute.
- Add the vanilla; mix for 1 minute.
- On low speed, mix the cocoa powder into the batter for 2 minutes.
- Whisk together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl, and then slowly add the mixture to the cookie batter, mixing just until combined.
- Roll dough into cherry-sized balls. Place each dough ball onto a Silpat or parchment paper lined baking sheet, and flatten with the palm of your hand. Bake for 7 minutes.
- Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.
- Place the marshmallow creme into a large Ziploc bag, snip off the end, and then place a dollop onto the backside of half of the cookies. Place another cookie on top of each dollop to form a sandwich. Roll the edge of each cookie sandwich into a bowl of sprinkles.
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TASTE OF HOME FEATURED RECIPE
This “Rainbow S’moreo Cookies” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.
