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    Home » Recipes » Cookies, Brownies & Bars

    S'mores Cookies

    June 18, 2018 by Amee Leave a Comment

    Jump to Recipe Print Recipe

    You're going to love these S'mores Cookies! This flavor combo is one of the best, most comforting on the planet, if I do say so myself!

    S'mores Cookies on parchment paper with chocolate chips in the foreground.


    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These S'mores Cookies are soft, chewy graham cookies filled with homemade marshmallow cream and dark chocolate ganache! The combination of flavors and textures is positively drool-worthy!

    If you enjoy this recipe, check out the posts for my Baileys Chocolate Chip Cookies, S'mores Cream Puffs, and Chocolate Covered Graham Crackers.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Other Recipes You May Like
    • S'mores Cookies
    • 💬 Comments

    Ingredients

    Here's all the ingredients you need for these amazing cookies, and a little detail on why I chose them. Measurements for each of the ingredients are included in the recipe card, below.

    Top view of graham cookie ingredients on a white background.

    Graham Cookie Ingredients

    • All-Purpose Flour - Provides structure for the cookies.
    • Graham Flour - This ingredient is necessary for your cookies to have flavor similar to a graham cracker. Sometimes graham flour is packaged as "whole wheat pastry flour." The closest substitute would be whole wheat flour.
    • Baking Soda - For leavening.
    • Ground Cinnamon - For flavor.
    • Salt - To balance and enhance the flavors of the cookies.
    • Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened.
    • Granulated Sugar and Brown Sugar - For sweetness, and keeping the cookies soft and moist. The brown sugar lends a slight molasses flavor.
    • Honey - For flavor to mimic a honey graham cracker.
    • Egg and Egg Yolk - For moisture and a little leavening. The extra egg yolk adds richness and helps lend the cookies a soft texture.
    • Vanilla Extract - For flavor.
     
    Top view of S'mores Cookie filling ingredients on a white background.

    Marshmallow Cream Ingredients

    • Granulated Sugar - For sweetness, texture, and flavor.
    • Agave Syrup - For a smooth and creamy texture to the marshmallow. If you prefer, you can substitute with light corn syrup or even honey.
    • Egg Whites - Makes the marshmallow light and fluffy. Be careful that your bowl is completely clean and you don't include even a drop of egg yolk, or the whites won't whip up! The whites will whip up fluffier if they're at room temperature.
    • Cream of Tartar - Helps to stabilize the bubbles in the whipped egg whites.
    • Salt - To balance the sweetness of the marshmallow.
    • Vanilla Bean Paste - For wonderful vanilla flavor, and it leaves beautiful flecks of vanilla bean in your marshmallow. If you prefer, you can substitute with an equal measure of vanilla extract.

    Note: If you don't want to make your own marshmallow cream, you can use store-bought! If you do make it homemade and have leftover yolks, check out my 15+ Recipes Using Egg Yolks for ideas on how to use them up!

    Chocolate Ganache Ingredients

    • Dark Chocolate - Chocolate to complete the s'mores flavor trifecta. You can choose whatever kind of chocolate you like, but dark chocolate is decadent without adding to the already sweet cookies and marshmallow. I used chocolate with 60% cacao. I suggest using a chopped chocolate bar instead of chocolate chips, as chocolate chips have stabilizers and your ganache might not turn out as smooth.
    • Heavy (Whipping) Cream - For richness, creaminess, and giving the ganache a spreadable consistency.

    Instructions

    Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

    Steps to making graham cookies.

    Making the Graham Cookies

    1. Combine butter, brown sugar, and granulated sugar and beat until light and fluffy.
    2. Add honey, egg, egg yolk, and vanilla extract. Mix to combine.
    3. With the mixer running on low speed, gradually add the dry ingredients.
    4. Scoop the dough onto parchment-lined baking sheets and bake. **Full baking instructions in recipe card, below.**
    Steps to making marshmallow cream.

    Making Marshmallow Cream

    1. For the marshmallow cream, combine the sugar, agave syrup, egg whites, cream of tartar, and salt in a heatproof bowl. Warm the mixture over a pan of simmering water until the sugar has dissolved and the mixture reaches 160° F.
    2. Pour the mixture into the bowl of a stand mixer and beat with the whisk attachment until white and glossy. Add vanilla bean paste and mix to combine.
    Steps to making chocolate ganache.

    Making Chocolate Ganache

    1. For the ganache, combine chopped chocolate and cream in a small heatproof bowl.
    2. Microwave 30 seconds. Allow mixture to sit for about one minute, then mix until smooth.

    Equipment

    Here are a few things I used while making this recipe:

    • Nonstick Parchment - I use pre-cut nonstick parchment on my baking sheets for no sticking and easy cleanup.
    • Cookie Scoop - I use a large cookie scoop (about 3 Tablespoons in volume) to portion out my cookies so they're all uniform in size (and my hands stay a lot cleaner). When the cookies are uniform in size, they bake more consistently and make prettier cookie sandwiches.
    • Offset spatula - Not a necessity, but it makes it easier to spread the ganache on the cookies.
    • Candy Thermometer - A candy thermometer is the best tool to ensure the egg white mixture reaches a safe temperature.
    • Pastry Bag - For piping the marshmallow, if desired.
    • 1M Piping Tip - This is the size piping tip I used for my cookies if you'd like your piping to look like mine. No shame if you don't pipe the marshmallow and just dollop it on with a spoon!
    • Kitchen Torch - For some recipes you can use your oven's broiler to toast things, but I don't suggest it in this case, as you're likely to burn your cookies! A kitchen torch really is the tool for the job for this one. Otherwise, you could always opt to leave the marshmallow untoasted.
    S'mores Cookies stacked on parchment paper with chocolate chips in the foreground.

    Storage

    These cookies will keep in an airtight container for up to a five days. For longer storage, the cookies will keep in an airtight container (without the fillings) in the freezer for up to three months. Just thaw in the refrigerator overnight and then add the fillings.

    The chocolate ganache should be used immediately before it has a chance to set. The marshmallow cream is best when used immediately, as it will start to set fairly quickly. If you're not using it immediately, cover and store at room temperature. If the marshmallow has set, you can re-whip to use.

    Other Recipes You May Like

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    S'mores Cookies stacked on parchment paper with chocolate chips in the foreground.

    S'mores Cookies

    Amee
    These S'mores Cookies are soft, chewy graham cookies sandwiched with chocolate ganache and toasted homemade marshmallow cream!
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 15 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 11 sandwiches
    Calories 455 kcal

    Equipment

    • 2 Baking Sheets
    • Nonstick Parchment
    • Large Cookie Scoop
    • 1M Piping Tip
    • Candy Thermometer
    • Offset Spatula
    • Pastry Bag
    • Kitchen Torch
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Graham Cookies

    • 1 ½ cups flour
    • 1 cup graham flour (see note)
    • 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

    Marshmallow Cream

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

    Dark Chocolate Ganache

    • 4 ounces dark chocolate, finely chopped (or chocolate of your choice; I used 60% cacao)
    • 2 Tablespoons heavy (whipping) cream

    Instructions
     

    For Cookies

    • Preheat oven to 350℉. Line baking sheets with parchment and set aside. 
    • In a medium bowl, combine dry ingredients (flour, graham flour [see note], baking soda, salt, and cinnamon). Set aside.
      1 ½ cups flour, 1 cup graham flour, 1 teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon
    • In the bowl of a stand mixer, combine butter, brown sugar, and granulated sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
      ¾ cup unsalted butter, softened, 1 cup brown sugar, packed, ¼ cup granulated sugar
    • Add honey, egg, egg yolk, and vanilla extract. Mix to combine. Scrape down the sides of the bowl as needed.
      3 Tablespoons honey, 1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla extract
    • With the mixer running on low speed, gradually add the dry ingredients. Mix until just incorporated.
    • Using a large cookie scoop (see note), scoop the dough onto the prepared baking sheets, placing dough balls at least 2 inches apart. 
    • Bake 9-11 minutes. Allow to cool on baking sheet for 5-10 minutes, then remove to wire racks to cool completely.

    For Marshmallow Cream (see note)

    • In a large heatproof bowl, combine first five marshmallow ingredients and whisk to combine. Be careful that your bowl is completely clean and you don't include even a drop of egg yolk, or the whites won't whip up! The whites will beat up fluffier if they're at room temperature.
      2 egg whites, at room temperature, ⅓ cup sugar, ⅓ cup agave, ¼ teaspoon cream of tartar, pinch salt
    • Place the bowl over a saucepan of simmering water, taking care that the water doesn't touch the bowl. Whisk constantly until the sugar is dissolved and the mixture to is warmed to 160° F on a candy thermometer (see note), about 5-10 minutes.
    • Carefully transfer the mixture to the bowl of a stand mixer and whip on high speed using the whisk attachment until it reaches medium-stiff peaks. The mixture will be smooth and glossy. Add vanilla bean paste (see note) and beat to incorporate.
      ½ teaspoon vanilla bean paste
    • Pipe or spoon marshmallow cream onto the bottoms of half the graham cookies. Using a kitchen torch (see note), carefully toast the marshmallow, if desired. You can do this before or after you sandwich the cookies. I do it before, so aaall that marshmallow is toasty.
      To save my hands from getting burned, I place the cookie on top of a drinking glass, then rotate the glass to toast the marshmallow cream with my hand safely away from the flame.

    For Ganache

    • Combine chopped chocolate and heavy cream in a small heatproof bowl. Microwave 30 seconds. Allow mixture to sit for about one minute, then mix until smooth. If mixture is not smooth, return to microwave on 15-second bursts until completely melted and smooth.
      4 ounces dark chocolate, finely chopped, 2 Tablespoons heavy (whipping) cream
    • Spoon ganache onto the bottoms of the remaining graham cookies, then sandwich them together.
    • These cookies will keep in an airtight container for up to a five days. For longer storage, the cookies will keep in an airtight container (without the fillings) in the freezer for up to three months. Just thaw in the refrigerator overnight and then add the fillings.
      The chocolate ganache should be used immediately before it has a chance to set. The marshmallow cream is best when used immediately, as it will start to set fairly quickly. If you're not using it immediately, cover and store at room temperature. If the marshmallow has set, you can re-whip to use.
      Enjoy!

    Notes

    Note on graham flour: This ingredient is necessary for your cookies to have flavor similar to a graham cracker. Sometimes graham flour is packaged as "whole wheat pastry flour." The closest substitute would be whole wheat flour.
    Note on agave: I use agave because I have it on-hand and prefer it over corn syrup. If you prefer, you can substitute light corn syrup or even honey.
    Note on cookie scoop: I use a large cookie scoop (about 3 Tablespoons in volume) to portion out my cookies so they're all uniform in size (and my hands stay a lot cleaner). When the cookies are uniform in size, they bake consistently and make prettier cookie sandwiches.
    Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in the marshmallow! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.
    Note on toasting marshmallow: For some recipes you can use your oven's broiler to toast things, but I don't suggest it in this case, as you're likely to burn your cookies! A kitchen torch really is the tool for the job for this one. Otherwise, you could always opt to leave the marshmallow untoasted.

    Nutrition Estimate

    Serving: 1 sandwich cookieCalories: 455kcalCarbohydrates: 67gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 179mgPotassium: 157mgFiber: 3gSugar: 42gVitamin A: 476IUVitamin C: 1mgCalcium: 38mgIron: 3mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
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