S’mores Cookies Recipe

Introduction

S’mores Cookies combine the nostalgic flavors of classic s’mores into a delightful cookie. These treats feature graham cookies filled with marshmallow cream and rich dark chocolate ganache, perfect for any occasion.

Ingredients

• 1 ½ cups flour
• 1 cup graham flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• ¼ cup granulated sugar
• 3 tablespoons honey
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 2 egg whites, at room temperature
• ⅓ cup sugar
• ⅓ cup agave
• ¼ teaspoon cream of tartar
• Pinch of salt
• ½ teaspoon vanilla bean paste
• 4 ounces dark chocolate, finely chopped
• 2 tablespoons heavy (whipping) cream

Instructions

1. Step 1: Preheat your oven to 350℉ and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, mix together flour, graham flour, baking soda, salt, and cinnamon. Set aside.
3. Step 3: In a stand mixer bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. Scrape down the sides of the bowl as needed.
4. Step 4: Add honey, egg, egg yolk, and vanilla extract to the mixture. Mix until combined, scraping the bowl as necessary.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until incorporated.
6. Step 6: Using a large cookie scoop, place dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
7. Step 7: Bake the cookies for 9 to 11 minutes, then allow them to cool on the baking sheet for 5 to 10 minutes before transferring to wire racks to cool completely.
8. Step 8: For the marshmallow cream, combine egg whites, sugar, agave, cream of tartar, and salt in a clean heatproof bowl. Whisk together carefully, ensuring no yolk contaminates the whites.
9. Step 9: Place the bowl over simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until sugar dissolves and mixture reaches 160° F, about 5 to 10 minutes.
10. Step 10: Transfer to a stand mixer and whip on high speed until medium-stiff peaks form. The mixture should be smooth and glossy. Add vanilla bean paste and mix to combine.
11. Step 11: Pipe or spoon marshmallow cream onto the bottoms of half the cooled graham cookies. Optionally, toast the marshmallow with a kitchen torch before assembling.
12. Step 12: For the ganache, combine chopped dark chocolate and heavy cream in a heatproof bowl. Microwave for 30 seconds, then let sit for one minute before stirring until smooth. Repeat microwaving in short bursts if needed.
13. Step 13: Spoon ganache onto the bottoms of the remaining graham cookies.
14. Step 14: Sandwich the cookies together, one with marshmallow cream and one with ganache, to complete the s’mores cookies.

Tips & Variations

• Use a kitchen torch to lightly toast the marshmallow cream for an authentic s’mores flavor.
• Substitute agave with honey or simple syrup if preferred.
• Try milk or semi-sweet chocolate instead of dark chocolate for a sweeter ganache.
• Re-whip marshmallow cream if it starts to set before using.
• If you can’t find graham flour, finely crushed graham crackers can be used as a substitute.

Storage

Store the assembled s’mores cookies in an airtight container for up to five days at room temperature. For longer storage, keep the cookies without filling in an airtight container in the freezer for up to three months. Thaw frozen cookies overnight in the refrigerator before adding the marshmallow cream and ganache. Both fillings are best used fresh but can be stored separately at room temperature or refrigerated briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the graham cookies ahead of time?

Yes, you can bake the graham cookies in advance and store them in an airtight container. Add the marshmallow cream and ganache just before serving for the best texture.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can toast the marshmallow cream under a broiler for a few seconds, watching closely to avoid burning, or skip toasting altogether.

S’mores Cookies Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

These S’mores Cookies are a delightful twist on the classic campfire treat, featuring buttery graham cookies layered with fluffy marshmallow cream and rich dark chocolate ganache. Baked to perfection and finished with toasted marshmallow, these cookies offer a perfect balance of crispy, chewy, sweet, and gooey textures that capture the essence of traditional s’mores in a convenient cookie form.

• Author: liam
• Prep Time: 25 minutes
• Cook Time: 11 minutes
• Total Time: 36 minutes
• Yield: Approximately 24 cookie sandwiches 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cookies

• 1 ½ cups all-purpose flour
• 1 cup graham flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup granulated sugar
• 3 Tablespoons honey
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 teaspoon vanilla extract

Marshmallow Cream

• 2 egg whites, at room temperature
• ⅓ cup sugar
• ⅓ cup agave syrup
• ¼ teaspoon cream of tartar
• pinch of salt
• ½ teaspoon vanilla bean paste

Dark Chocolate Ganache

• 4 ounces dark chocolate, finely chopped (60% cacao recommended)
• 2 Tablespoons heavy (whipping) cream

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside to prevent the cookies from sticking.
2. Mix dry ingredients for cookies: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup graham flour, 1 teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Set this mixture aside.
3. Cream butter and sugars: In the stand mixer bowl, beat ¾ cup softened unsalted butter with 1 cup packed brown sugar and ¼ cup granulated sugar until the mixture is light and fluffy. Scrape down the bowl sides to ensure even mixing.
4. Add wet ingredients: Mix in 3 tablespoons honey, 1 room-temperature egg, 1 room-temperature egg yolk, and 1 teaspoon vanilla extract until combined thoroughly, scraping the bowl as needed.
5. Combine dry and wet ingredients: With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients. Mix just until incorporated to prevent overmixing and maintain tender cookies.
6. Scoop and bake cookies: Using a large cookie scoop, place dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake in the preheated oven for 9 to 11 minutes. Let cookies cool on the baking sheet for 5-10 minutes before transferring them to wire racks to cool completely.
7. Prepare marshmallow cream: In a clean, large heatproof bowl, whisk together 2 egg whites, ⅓ cup sugar, ⅓ cup agave syrup, ¼ teaspoon cream of tartar, and a pinch of salt. Place the bowl over simmering water (double boiler), ensuring the water doesn’t touch the bowl bottom. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C) on a candy thermometer, about 5-10 minutes.
8. Whip marshmallow cream: Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until medium-stiff peaks form and the mixture is smooth and glossy. Beat in ½ teaspoon vanilla bean paste until fully incorporated.
9. Toast marshmallow cream: Pipe or spoon marshmallow cream onto the bottom side of half the cooled graham cookies. Using a kitchen torch, carefully toast the marshmallow until golden and slightly caramelized. To protect your hands, place the cookie on a glass and rotate gently while torching.
10. Make chocolate ganache: Combine 4 ounces finely chopped dark chocolate and 2 tablespoons heavy cream in a small heatproof bowl. Microwave for 30 seconds, then let sit for about a minute before stirring until smooth. If not fully melted, microwave in 15-second increments until smooth and glossy.
11. Assemble cookies: Spoon a small amount of chocolate ganache onto the bottom side of the remaining graham cookies. Sandwich each ganache-topped cookie with a marshmallow-topped cookie to create s’mores cookie sandwiches.
12. Store and serve: Store the assembled cookies in an airtight container for up to five days. For longer storage, freeze the plain cookies (without fillings) for up to three months. Thaw overnight in the refrigerator before adding fillings. Use ganache and marshmallow cream immediately for best texture, reheating or re-whipping if necessary.

Notes

• Graham flour provides authentic graham cracker flavor but can be substituted with all-purpose flour if unavailable.
• Room temperature eggs and egg whites whip up fluffier and incorporate better into the dough and marshmallow cream.
• Ensure no trace of egg yolk gets into egg whites when making marshmallow cream, as it prevents proper whipping.
• A candy thermometer helps monitor the precise temperature for marshmallow base to dissolve sugars and achieve the correct texture.
• The kitchen torch allows for controlled toasting of marshmallow cream without melting the cookie; use caution when handling flame.
• Marshmallow cream sets quickly; if not used immediately, cover and store at room temperature, and re-whip before use if needed.
• Chocolate ganache should be used promptly before it thickens to make sandwiching easier.

Keywords: s’mores cookies, graham cookies, marshmallow cream, chocolate ganache, toasted marshmallow dessert, homemade cookies, campfire treats