Neapolitan S'more Cookies

Two sugar cookies — one regular and one dipped in chocolate — sandwich a strawberry marshmallow center.


  • Cookies:
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 (12-ounce) bag semisweet chocolate chips
  • 1 bar white chocolate
  • 1/2 cup freeze-dried strawberries, crushed
  • Strawberry fluff:
  • 1 bag mini marshmallows
  • 1/2 teaspoon strawberry extract
  • 1 tablespoon strawberry jam
  • 1 tablespoon corn syrup
  • A few drops red food coloring


  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg and mix. Stir in flour, baking powder, salt and vanilla. Roll tablespoons into balls and place on cookie sheet 1 1/2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes. Cool completely.
  3. In a bowl, melt the chocolate chips. Dip half of the cookies in chocolate and lay on a rack. Sprinkle freeze-dried strawberries and shaved white chocolate to decorate. Allow to cool and harden completely.
  4. Over a double boiler or in a microwave, slowly melt marshmallows. When gooey, add remaining fluff ingredients and stir until melted. Transfer to a jar to solidify.
  5. On the flat side of a plain sugar cookie, spread strawberry fluff and top with a chocolate-dipped cookie.