S’mores Cookies Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheHoliday #CollectiveBias

Every year I host a cookie swap with my friends, and every year I do my best to come up with a new cookie recipe to share. This year, I’ve had s’mores on my brain and although I’ve made s’mores cookies in the past, I had an idea to make a whole new take on s’mores cookies for this year, as well as some fun cherry pie pinwheel cookies.

These ones? Graham cracker cookie base, filled with a rich chocolate ganache, and topped with my homemade marshmallow fluff that I broiled lightly in the oven. When my husband starts trying to sneak cookies before any of my friends can even make it to my house for the swap, I know I have a hit on my hands. Fortunately, these make two dozen cookies, so him stealing one or two wasn’t the end of the world – luckily for my husband!

I need about three dozen cookies total when I host a cookie swap, so I had plenty between the s’mores cookies and the cherry pie pinwheels. Both went over super well, and my friends loved that I thought ahead this time around and had containers for them to put cookies in to take home. I’ve learned from past years that many bring their cookies on plates, and we’re scrambling to pack them up at the end.

This year? This year, I created a free cookie swap label printable for everyone to label what kind of cookies they brought home (totally learning from experience here) as well as picking up some Rubbermaid TakeAlongs from Walmart when I bought my s’mores cookies ingredients.

The containers are in perfect holiday colors and come in a ton of shapes. In addition to the Rectangles that fit tons of cookies, I picked up some Deep Squares that are slightly smaller so that any cookies that are strong smelling or need to be separated because they have allergens in them can be kept separate from the other cookies.

Everyone loved the Rubbermaid TakeAlongs and the labels that made it easy to keep track of everything. Me? I just felt smart for making the end of the cookie swap as smooth as the rest of it. Finally, I think I have this cookie swap thing nailed. Just remind me next year to send out the invites before Thanksgiving….

Super cute, no? And I just kept one area of the buffet set aside with the Rubbermaid TakeAlongs and labels with a permanent marker right there so everyone could label them, and poof! I printed the labels on cardstock so they would hold up well and we just taped them on with packing tape once we wrote on them. And yes, I was smart enough to have everyone write on the labels before sticking them to the Rubbermaid TakeAlongs rather than trying to write once the cookie swap labels were stuck on.

I haven’t used Rubbermaid TakeAlongs before, but I’m so glad I spotted these by the Christmas decor while walking through Walmart. They come in a variety of convenient sizes and a ton of holiday color and prints. These were the perfect way to transport cookies from the cookies swap (or considering there’s even a Deviled Egg Tray, taking items to and from any holiday gathering)!

And? There’s an Ibotta offer for $1 off any 2 Rubbermaid TakeAlongs Products, only at Walmart. It’s a good thing I was already shopping there when I spotted these, right?

But oh those s’mores cookies! Seriously, you have got to make them. They are so delicious, even more so if you pop them in the microwave for 10-15 seconds to warm them up just a touch before eating. But don’t take my word for it….

S’mores Cookies Recipe

These cookies are made in three steps. The graham cracker cookies come together great, and the ganache is so simple that the wee ones made it for my while I was whipping up the marshmallow fluff for the top. While I used some of my homemade marshmallow fluff for the top, you could purchase your own, though making it is so much fun and it makes a great fruit dip at your cookie swap with the extra you make, as you won’t come close to using the entire batch in your s’mores cookies.

To make the graham cracker cookies, start by pulverizing your graham crackers until they’re truly crumbs. I used a food processor, but you could also put them in a zip top bag and use a rolling pin to crush them.

From there, it’s very similar to most other cookies you’ll make. The two main differences? Don’t whip your butter and sugar until they’re creamed. This encourages your cookies to spread, and you want them to hold their shape. You’ll also refrigerate your cookies on the sheet before baking to also encourage them to hold their shape when baking.

In a mixing bowl, mix together your butter and the sugars until combined, but don’t beat like you normally do for cookies. Add the egg and vanilla and again mix until incorporated without whipping it. Add the baking soda and salt and stir to combine. Add the graham cracker crumbs and your flour and mix just until incorporated.

Using a cookie scoop or teaspoon scoop out rounds of the cookie dough. You should end up with 24 cookies on two cookie sheets covered with parchment paper or a sil pat.

Press your (clean) thumb gently into each cookie to create a well. Dip your thumb into any “extra” graham cracker crumbs after every few cookies to keep the dough from sticking to you. Place into the fridge to chill for at least twenty minutes.

Preheat your oven to 350 degrees while the cookies are chilling, then bake for 8 minutes. They will still feel fairly soft, but they will set up more once they cool and the broiling will cook them a bit more, as well. If they spread more than you like, you can very carefully and gently push them back into the shape you want when they come out of the oven and before they set up, just make sure you are careful not to burn yourself. Also make sure to gently press the wells again to reform them deeper after baking.

While the cookies are cooling, make the ganache. In a heavy saucepan, scald the cream. Heat it on medium just until it starts to steam and tiny bubbles form around the edges but do not let it come any closer to boiling. Immediately remove from the heat and pour over a bowl containing your chocolate (either chips or chopped).

Let this sit for two minutes, then stir gently until the mixture is even and smooth.

Once your cookies have cooled and set up, gently twist them to ensure they release from the cookie sheet. Add a dollop into the well of each of your soon-to-be s’mores cookies.

Either make your marshmallow fluff or use purchased marshmallow fluff (make it – it’s fun and so worth it!). Place it into a pastry bag with a wide star tip. Pipe a marshmallow fluff top to each of your s’mores cookies.

Using a kitchen torch or the broiler in your oven, toast the tops of your s’mores cookies. If you use the broiler, watch carefully. It will take just a minute or two for the tops to brown and any longer and they will burn.

Let the cookies cool slightly to reset the graham cracker cookie base, then serve immediately or store in an airtight container in a single layer. The marshmallow tops of your s’mores cookies will stick if you stack them.

Be prepared to be wowed.

S’mores Cookies

These s'mores cookies are heaven in your mouth with a sweet and soft marshmallow top and creamy chocolate ganache all supported by a delicious graham cracker cookie base. Heat in the microwave for 10-15 seconds before enjoying to allow the chocolate to warm up and make it even tastier!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Additional Time: 2 minutes minutes

Total Time: 30 minutes minutes

Servings: 24 cookies

Calories: 201kcal

Author: Michelle

Cook ModePrevent your screen from going dark

Ingredients

For the graham cracker cookie base

• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups graham cracker crumbs approximately 14 rectangles
• 1 cup flour

For the ganache

• 8 ounces dark chocolate chopped
• 3/4 cup heavy cream

For the topping

• 1 cup homemade marshmallow fluff

Instructions

• Pulverizing your graham crackers until they're crumbs.
• In a mixing bowl, mix together butter and the sugars until combined, but don't beat until creamy. Add the egg and vanilla and again mix until incorporated without whipping it. Add the baking soda and salt and stir to combine. Add the graham cracker crumbs and your flour and mix just until incorporated.
  1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 egg, 2 teaspoons vanilla, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups graham cracker crumbs, 1 cup flour
• Using a cookie scoop or teaspoon scoop out 24 rounds of the cookie dough. Place them onto two cookie sheets covered in a silpat or parchment paper.
• Press thumb gently into each cookie to create a well. Dip thumb into any "extra" graham cracker crumbs after every few cookies to keep the dough from sticking. Place into the fridge to chill for at least twenty minutes.
• Preheat oven to 350 degrees while the cookies are chilling, then bake for 8 minutes. Gently press the wells again to reform them deeper after baking.
• While the cookies are cooling, make the ganache. In a heavy saucepan, scald the cream. Immediately remove from the heat and pour over a bowl containing chocolate. Let this sit for two minutes, then stir gently until the mixture is even and smooth.
  3/4 cup heavy cream, 8 ounces dark chocolate
• Once cookies have cooled and set up, gently twist them to ensure they release from the cookie sheet. Add a dollop into the well of each cookie.
• Either make your marshmallow fluff or use purchased marshmallow fluff. Place it into a pastry bag with a wide star tip. Pipe a marshmallow fluff top to each s'mores cookie.
  1 cup homemade marshmallow fluff
• Using a kitchen torch or the broiler in your oven, toast the tops of the s'mores cookies. Broil just a minute or two for the tops to brown - any longer and they will burn.
• Let the cookies cool slightly to reset the graham cracker cookie base, then serve immediately or store in an airtight container in a single layer.

Equipment

Food Processor

Small Cookie Scoop

Parchment Paper for Baking

Notes

• Don't whip your butter and sugar until they're creamed. This encourages your cookies to spread, and you want them to hold their shape. Make sure to refrigerate your cookies on the sheet before baking to also encourage them to hold their shape when baking.
• For more tips and tricks, be sure to read the full article above.

Send DataSend Data

Nutrition

Serving: 1cookie | Calories: 201kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 119mg | Fiber: 1g | Sugar: 16g

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

Have you ever made s’mores cookies? What would you put in your Rubbermaid TakeAlongs for a cookie swap?

Enjoy this article? Please share it and save it for later!