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S’mores Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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