I created S’mores Cookies from graham cookies, dark chocolate ganache and homemade marshmallow cream, and I reveal the one clever swap that makes them stand out.

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I love the ridiculous idea of turning a campfire treat into a sandwich cookie, it feels wrong in the best way. These S’mores Cookies stack soft, chewy graham cookies around a glossy dark chocolate center so every bite tugs and melts, leaving a trace of childhood you didn’t know you missed.

The texture contrast is the whole point, and there’s this tiny surprise that makes you want another, and another, even though you said you’d stop. I messed up the first batch and honestly liked it more, so maybe imperfection is part of the charm.

Ingredients

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All purpose flour: gives structure and chew, mostly carbs, little protein and fiber
Graham cracker crumbs: adds toasty, honeyed crunch and extra carbs, some fiber from grain
Unsalted butter: rich fat for tenderness and flavor, mostly saturated fats, very calorie dense
Brown sugar: sweetens with a hint of molasses, adds moisture and chew, mostly simple carbs
Dark chocolate: deep cocoa flavor, some antioxidants, moderate sugar, bittersweet balance
Heavy cream: makes ganache silky and rich, mostly fat, gives that luxurious mouthfeel
Egg whites: whipped for marshmallow fluff, pure protein with very little fat, adds lift
Honey: sticky sweetness and depth, tiny antioxidants but still mostly sugar, adds flavor

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour (for cookies)

1 cup (120 g) graham cracker crumbs, finely crushed (for cookies)

1 tsp baking soda (for cookies)

1/2 tsp baking powder (for cookies)

1/2 tsp fine sea salt (for cookies)

1 cup (226 g) unsalted butter room temp (for cookies)

1 cup (220 g) packed light brown sugar (for cookies)

1/3 cup (67 g) granulated sugar (for cookies)

1 large egg plus 1 large egg yolk room temp (for cookies)

2 tsp vanilla extract (for cookies)

2 tbsp honey (for cookies)

8 oz (227 g) dark chocolate finely chopped 60 to 70% cacao (for ganache)

3/4 cup (180 ml) heavy cream (for ganache)

1 tbsp unsalted butter room temp optional (for ganache)

3/4 cup (150 g) granulated sugar (for marshmallow cream)

1/2 cup (120 ml) light corn syrup (for marshmallow cream)

1/4 cup (60 ml) water (for marshmallow cream)

2 large egg whites room temp (for marshmallow cream)

1/4 tsp cream of tartar (for marshmallow cream)

1 tsp vanilla extract (for marshmallow cream)

pinch fine sea salt (for marshmallow cream)

flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 350F (175C). Whisk together 2 1/4 cups (280 g) all purpose flour, 1 cup (120 g) finely crushed graham cracker crumbs, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine sea salt in a bowl and set aside.

2. In a stand mixer or with a hand mixer cream 1 cup (226 g) room temp unsalted butter, 1 cup (220 g) packed light brown sugar and 1/3 cup (67 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg and 1 large egg yolk, 2 tsp vanilla extract and 2 tbsp honey, mix until combined. Scrape bowl.

3. Fold the dry mix into the wet until just combined, dont overmix. Chill the dough in the fridge for at least 30 minutes, longer if your kitchen is warm. This helps the cookies stay soft and not spread too much.

4. Scoop dough into roughly 2 tablespoon sized balls, place on parchment lined sheets spaced about 2 inches apart, gently flatten each ball a bit with your palm. Bake 10 to 12 minutes until edges are set but centers still soft. Let cool on the sheet for 5 minutes then transfer to a rack to cool completely.

5. Make the ganache: place 8 oz (227 g) finely chopped dark chocolate (60 to 70% cacao) in a bowl. Heat 3/4 cup (180 ml) heavy cream just to a simmer, pour over chocolate, let sit 1 minute then stir until smooth. Stir in 1 tbsp room temp unsalted butter if you want extra shine and a silkier texture. Cool until thick but still spreadable.

6. Make the marshmallow cream: combine 3/4 cup (150 g) granulated sugar, 1/2 cup (120 ml) light corn syrup and 1/4 cup (60 ml) water in a small saucepan. Bring to a boil and cook without stirring until it reaches 240F on a candy thermometer (soft ball). Meanwhile whip 2 large room temp egg whites with 1/4 tsp cream of tartar to soft peaks. With mixer on medium-high slowly pour the hot syrup down the side of the bowl into the whites, then beat until glossy, thick and cooled, about 6 to 8 minutes. Add 1 tsp vanilla and a pinch of fine sea salt at the end. Be careful the syrup is very hot.

7. Chill ganache and marshmallow briefly if needed so theyre easy to handle. The ganache should be spreadable but not runny, the marshmallow should hold shape for piping.

8. Assemble: spread a generous layer of ganache on the flat side of one cookie, pipe or spoon a dollop of marshmallow cream onto the flat side of another cookie, sandwich together and press gently. If you like a toasted top, lightly torch the marshmallow layer just until browned, but dont torch the chocolate for long.

9. Finish and store: sprinkle flaky sea salt on top if you want a sweet salty hit. Let sandwiches set 10 to 15 minutes before eating. Store in an airtight container at room temp up to 2 days or in the fridge up to 4 days, bring to room temp before serving for best texture.

Equipment Needed

1. Oven (preheat to 350F) plus two rimmed baking sheets and parchment paper
2. Stand mixer or hand mixer with a bowl (or a large bowl and strong arm)
3. Two large mixing bowls (one for dry, one for wet)
4. Measuring cups, measuring spoons and a kitchen scale for the grams (really helpful)
5. Silicone spatula and a wooden spoon for folding, scraping and mixing
6. Cookie scoop (about 2 tbsp) or a tablespoon and a small offset spatula to flatten slightly
7. Small saucepan and a candy thermometer for the marshmallow syrup (dont skip the thermometer)
8. Heatproof bowl for the ganache and a whisk or spatula to stir it smooth
9. Cooling rack, pastry bag or spoon for filling, and a kitchen torch if you want to toast the marshmallow top (torch is optional)

FAQ

Q: Can I use milk or semi sweet chocolate instead of the dark chocolate called for? A: Yes you can, but expect a much sweeter less intense chocolate hit. Milk or semi sweet melts the same way, just taste the ganache before you spoon it on and maybe use a bit less if it feels too sweet. Dark 60 to 70 percent gives the best s'mores balance though.

Q: Do I need a candy thermometer to make the marshmallow cream? A: Not absolutely, but it's super helpful. Aim for about 240F which is the soft ball stage. If you dont have a thermometer drop a little syrup into very cold water and if it forms a soft squishy ball its right. Be careful the syrup is very hot.

Q: My marshmallow cream deflates after a while, how do I stop that? A: The trick is to pour the hot syrup into whipped egg whites slowly while the mixer is running and keep whipping until the bowl cools. Cream of tartar helps stabilize. Also dont pour syrup thats boiling hot straight on cold whites, let it sit 10 to 20 seconds so it wont cook them.

Q: Can I make the cookie dough or components ahead of time? A: Yes, cookie dough can be chilled in the fridge for 24 to 48 hours, or shaped into balls and frozen for up to three months. Bake from frozen and add about one to two minutes to the bake time. Ganache keeps in the fridge for a week, marshmallow cream about 3 days refrigerated.

Q: How do I assemble so the marshmallow doesnt just ooze everywhere? A: Spread a layer of ganache on a fully cooled cookie, then pipe or dollop the marshmallow cream on top. Use a small torch to brown it quickly or pop under a hot broiler for a few seconds watching closely. If you want portable cookies sandwich another cookie on top so the marshmallow is contained.

Q: My ganache came out grainy or split what went wrong? A: Usually cream was too hot or chocolate wasnt chopped small enough. Heat cream until it just starts to simmer, pour over finely chopped chocolate and let sit one to two minutes before stirring gently. If it splits try whisking in a teaspoon of warm cream or a small pat of room temp butter to bring it back.

S’mores Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser cookie (use same weight), or cake flour for a softer, more tender bite (use same weight), or a gluten free 1:1 cup for cup blend (measure by weight if you can).
Unsalted butter: use solid coconut oil (use same weight, expect mild coconut flavor and a bit more spread), or vegan stick butter (1:1), or vegetable shortening for less spread and chewier edges (1:1).
Dark chocolate (for ganache): semisweet or bittersweet bars work great (same weight), milk chocolate will make it sweeter and softer so lower the cream a little, or high quality chocolate chips or couverture chopped to same weight.
Egg whites (marshmallow cream): use aquafaba (about 4 tbsp for 2 egg whites, whip like egg whites), or rehydrated meringue powder per package directions, or skip homemade and use store bought marshmallow creme (skip the syrup step, you may need to tweak sweetness).

Pro Tips

1) Chill the dough longer than you think, dont skip it. Cold dough spreads less and gives you thicker, chewier centers. If you have time, chill overnight, just let it sit at room temp 10 to 20 minutes before scooping so it isnt rock hard.

2) Watch the bake, not the clock. Pull the cookies when the edges look set but the centers still look soft and a little underdone, they firm up as they cool. If you bake till totally dry theyll be flatter and tougher.

3) Get the ganache and marshmallow to the right temps before you assemble. Heat the cream to just simmer, pour over chopped chocolate and stir gently, add the butter at the end for extra shine. For the marshmallow, use a candy thermometer and pour the hot syrup slowly into whipped whites, then beat until glossy and cooled. If either is too warm the sandwich will slip and melt.

4) Build and store smart. Spread ganache on one cookie, pipe the marshmallow on the other, press gently and let them rest so things set. If you want a toasted top, torch the marshmallow only briefly. Store airtight at room temp up to two days or in the fridge up to four, but bring back to room temp before eating for best texture.

S'mores Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created S'mores Cookies from graham cookies, dark chocolate ganache and homemade marshmallow cream, and I reveal the one clever swap that makes them stand out.

Servings

servings

Calories

680

kcal

Equipment: 1. Oven (preheat to 350F) plus two rimmed baking sheets and parchment paper
2. Stand mixer or hand mixer with a bowl (or a large bowl and strong arm)
3. Two large mixing bowls (one for dry, one for wet)
4. Measuring cups, measuring spoons and a kitchen scale for the grams (really helpful)
5. Silicone spatula and a wooden spoon for folding, scraping and mixing
6. Cookie scoop (about 2 tbsp) or a tablespoon and a small offset spatula to flatten slightly
7. Small saucepan and a candy thermometer for the marshmallow syrup (dont skip the thermometer)
8. Heatproof bowl for the ganache and a whisk or spatula to stir it smooth
9. Cooling rack, pastry bag or spoon for filling, and a kitchen torch if you want to toast the marshmallow top (torch is optional)

Ingredients

2 1/4 cups (280 g) all purpose flour (for cookies)
1 cup (120 g) graham cracker crumbs, finely crushed (for cookies)
1 tsp baking soda (for cookies)
1/2 tsp baking powder (for cookies)
1/2 tsp fine sea salt (for cookies)
1 cup (226 g) unsalted butter room temp (for cookies)
1 cup (220 g) packed light brown sugar (for cookies)
1/3 cup (67 g) granulated sugar (for cookies)
1 large egg plus 1 large egg yolk room temp (for cookies)
2 tsp vanilla extract (for cookies)
2 tbsp honey (for cookies)
8 oz (227 g) dark chocolate finely chopped 60 to 70% cacao (for ganache)
3/4 cup (180 ml) heavy cream (for ganache)
1 tbsp unsalted butter room temp optional (for ganache)
3/4 cup (150 g) granulated sugar (for marshmallow cream)
1/2 cup (120 ml) light corn syrup (for marshmallow cream)
1/4 cup (60 ml) water (for marshmallow cream)
2 large egg whites room temp (for marshmallow cream)
1/4 tsp cream of tartar (for marshmallow cream)
1 tsp vanilla extract (for marshmallow cream)
pinch fine sea salt (for marshmallow cream)
flaky sea salt for sprinkling optional

Directions

Preheat oven to 350F (175C). Whisk together 2 1/4 cups (280 g) all purpose flour, 1 cup (120 g) finely crushed graham cracker crumbs, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine sea salt in a bowl and set aside.
In a stand mixer or with a hand mixer cream 1 cup (226 g) room temp unsalted butter, 1 cup (220 g) packed light brown sugar and 1/3 cup (67 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg and 1 large egg yolk, 2 tsp vanilla extract and 2 tbsp honey, mix until combined. Scrape bowl.
Fold the dry mix into the wet until just combined, dont overmix. Chill the dough in the fridge for at least 30 minutes, longer if your kitchen is warm. This helps the cookies stay soft and not spread too much.
Scoop dough into roughly 2 tablespoon sized balls, place on parchment lined sheets spaced about 2 inches apart, gently flatten each ball a bit with your palm. Bake 10 to 12 minutes until edges are set but centers still soft. Let cool on the sheet for 5 minutes then transfer to a rack to cool completely.
Make the ganache: place 8 oz (227 g) finely chopped dark chocolate (60 to 70% cacao) in a bowl. Heat 3/4 cup (180 ml) heavy cream just to a simmer, pour over chocolate, let sit 1 minute then stir until smooth. Stir in 1 tbsp room temp unsalted butter if you want extra shine and a silkier texture. Cool until thick but still spreadable.
Make the marshmallow cream: combine 3/4 cup (150 g) granulated sugar, 1/2 cup (120 ml) light corn syrup and 1/4 cup (60 ml) water in a small saucepan. Bring to a boil and cook without stirring until it reaches 240F on a candy thermometer (soft ball). Meanwhile whip 2 large room temp egg whites with 1/4 tsp cream of tartar to soft peaks. With mixer on medium-high slowly pour the hot syrup down the side of the bowl into the whites, then beat until glossy, thick and cooled, about 6 to 8 minutes. Add 1 tsp vanilla and a pinch of fine sea salt at the end. Be careful the syrup is very hot.
Chill ganache and marshmallow briefly if needed so theyre easy to handle. The ganache should be spreadable but not runny, the marshmallow should hold shape for piping.
Assemble: spread a generous layer of ganache on the flat side of one cookie, pipe or spoon a dollop of marshmallow cream onto the flat side of another cookie, sandwich together and press gently. If you like a toasted top, lightly torch the marshmallow layer just until browned, but dont torch the chocolate for long.
Finish and store: sprinkle flaky sea salt on top if you want a sweet salty hit. Let sandwiches set 10 to 15 minutes before eating. Store in an airtight container at room temp up to 2 days or in the fridge up to 4 days, bring to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.