These s’mores cookies taste even better than they look. Plus, they’re a snap to make! This post has some affiliate links that earn me a commission that helps keep this blog running.

I have a bit of a s’mores obsession. As much as I love a classic s’more grilled to golden perfection over a fire and placed between two perfect graham crackers, I don’t always have access to a campfire. That’s why I’ve made a s’mores cake, s’mores brownies, and even s’mores pizza. I could actually have an entire category on my blog dedicated to s’mores recipes.

Needless to say, when I saw Girl Scouts had a s’mores cookie this year, I couldn’t wait. At my daughter’s December meeting, I tasted the Little Brownie Bakers version. It had a graham cracker-ish sandwich cookie on the outside and “s’mores cream” for a filling. I wasn’t impressed. The ABC Bakers version looked better, a graham cracker with marshmallow coated in a rich layer of chocolate. Unfortunately, I never found the marshmallow, as good as the chocolate covered graham crackers were.

Obviously I had to make my own.

I had my chance this past weekend. After I made my cookie dough frozen custard, I had plenty of extra egg whites. Now I could have made a few egg white omelets, but I had far more fun making my homemade marshmallow fluff instead. Of course, then I had to find something to do with all that yummy fluff rather than just dipping fruit into it. Of course I included it in the ice cream sundae bar we had for a party Saturday night, but Sunday I made these s’mores cookies.

I started with just a single sleeve of graham crackers to make a total of nine cookies. They disappeared far too fast, even with my family agreeing that a single cookie is rich enough that they don’t need to eat more than one at a time. They begged me to make more, and who am I to say no?

These no bake cookies that just a few minutes to put together. The hardest part is waiting for the chocolate coating to cool enough to eat in the Chicago summer. Had my fridge or freezer not been full, I could have stuck them in there, but I’ve been cooking way too much lately (and making pickles!) and leftovers take up room.

Make a double batch, and when you finish and have some extra melted chocolate, make some s’mores chocolate bark with it by pouring the melted chocolate onto a silpat or parchent paper. Spread it to about a quarter inch thick with a spatula, then add three or four small dollops of marshmallow fluff. Gently swirl the fluff into your chocolate and break up graham cracker on top. Press the graham cracker in gently, and wait for your chocolate to harden. Break it into chunks and enjoy! Store in a tightly sealed container on your counter and eat within two to three days. The graham cracker softens, but it still tastes fantastic.

How to Make Knockoff Girl Scout S’mores Cookies

Make your homemade marshmallow fluff or pick some up at the store. For a single recipe, you need a cup of marshmallow fluff. Make sure you use high quality chocolate. The fillers in the normal chocolate chips you buy at the store make it so your chocolate doesn’t melt smoothly. You want a chocolate that flows, so splurge on good chocolate.

Break your graham crackers in half to make the squares you usually use for s’mores. Use a flat spatula or even a butter knife to scoop a good size dollop onto one side of the graham cracker. Aim for a little less than two tablespoons. Use the spatula or knife to spread the fluff to about an eighth of an inch from the edge of the cracker, but don’t worry about being exact. Add the second graham cracker and gently push it together. Use the spatula or knife to smooth out the sides so the fluff doesn’t ooze outside the graham cracker sandwich. Repeat for each graham cracker and place on a silpat or piece of parchment paper.

Melt your chocolate in a heavy saucepan over low heat, stirring regularly to ensure it doesn’t burn. If you find your chocolate doesn’t melt smoothly, add a bit of vegetable oil, a teaspoon at a time to smooth it out. Add as little as possible. If you add too much, your chocolate won’t solidify completely at room temperature.

Make sure your hands are extremely clean. You can’t not touch these. Place the graham cracker filled with marshmallow on a spider over your pot with melted chocolate. Use a large spoon, drizzle chocolate over the top of the cracker. Flip it over and drizzle the chocolate over the other side, being sure to get the sides, too. Gently shake the spider to remove any excess chocolate, then lift with two fingers and place on the silpat. Use the back of the spoon to smooth out the two spots where your fingers touched the sides of the s’mores cookie.

Repeat with each graham cracker set. Leave the s’mores cookies on the silpat to set for at least two hours. If you have room, place in the freezer for ten minutes to harden more quickly. Store in a tightly sealed container, and enjoy at room temperature within two to three days.

Have you ever tried s’mores cookies? What’s your favorite way to eat s’mores?

Copycat Girl Scout S’mores Cookies

These simple no-bake s'mores cookies are the perfect twist on the summer classic. The Girl Scout s'mores cookies were a disappointment this year, but these ones won't be! They're rich, and one cookie is a perfect dessert. Double the recipe to serve a crowd!

4.80 from 15 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: cookies

Calories: 184kcal

Author: Michelle

Ingredients

9 graham crackers 1 sleeve
1 cup marshmallow fluff
5 ounces high quality dark chocolate

Instructions

Break graham crackers into squares.
9 graham crackers
Add just under two tablespoons (no need to measure) of marshmallow fluff to one square and spread out slightly. Top with a second graham cracker and push together gently. Use a spatula to smooth off the outside edges so the fluff doesn't ooze. Repeat for the remaining nine halves.
1 cup marshmallow fluff
Melt your chocolate in a heavy saucepan over low heat, stirring regularly. If your chocolate doesn't melt smoothly, add a teaspoon of vegetable oil.
5 ounces high quality dark chocolate
Place a single cookie in a spider or chocolate tool and use a spoon to drizzle chocolate over the top. Gently turn it over and drizzle chocolate over the other side, making sure the chocolate coats the sides, too. Shake the spider gently to remove excess chocolate.
Use two fingers to gently pick up the cookie and place on a silpat or piece of parchment paper. Use the back of your spoon to smooth any places where the chocolate got smudged as you moved it.
Let harden for two hours or place in the freezer for at least ten minutes. Store in a tightly sealed container on the counter for two to three days and enjoy at room temperature.

Equipment

Chocolate Dipping Tools

Silpat

Offset spatula

Notes

Using high-quality chocolate chips or chopped chocolate can make a big difference in this recipe. Standard chocolate chips often contain fillers that can affect melting consistency. Opt for chocolate bars or chips labeled for baking that boast a higher cocoa butter content.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.