These s'mores sandwich cookies are made with soft graham cracker cookies, toasted marshmallow filling, and a gooey chocolate ganache center.
I've been dreaming up the perfect mash-up of s'mores and cookies for way too long, and these finally hit the mark. The graham cracker cookies are chewy and buttery, the filling tastes like a toasted campfire marshmallow, and the middle? They're nostalgic, a little over-the-top, and exactly the kind of treat I want to bake (and eat) all summer long.
FOR MORE SUMMER RECIPES, HERE YOU ARE!
- Tasty Graham Cracker S'mores Cake
- Brioche S'mores Donuts with Toasted Marshmallow
- Chocolate Chip Cookie Sandwich with Caramel
- Pumpkin Sandwich Cookie With Spiced Frosting
Why You'll Love These S'mores Sandwich Cookies
- Made with real graham cracker crumbs for that classic s'mores flavor
- Gooey toasted marshmallow frosting that pipes like a dream
- Melt-in-the-middle chocolate ganache core
- Soft, chewy cookies with crisp edges
- Easy to make ahead and assemble later
- Perfect for summer parties, BBQs, or cozy movie nights
Ingredients
Here are some notes on what you need to make these s'mores sandwich cookies! for a full list, check out the recipe card at the bottom of the page!
- Unsalted butter - Adds richness and keeps the cookies soft and chewy.
- Brown sugar - Gives moisture and that caramelized, s'moresy flavor.
- Large eggs - Help bind the dough and add structure.
- Vanilla extract - A must for rounding out the cookie flavor.
- Graham cracker crumbs - The star ingredient! Brings that nostalgic graham flavor into every bite.
- All-purpose flour - Your go-to base for chewy cookies with just enough structure.
- Cinnamon - Just a touch to warm up the graham cracker cookie.
- Baking soda & baking powder - For lift and spread.
- Cornstarch - Keeps the cookies soft and tender in the center.
- Salt - Balances the sweetness and brings out all the flavors.
- Large marshmallows - Get broiled until gooey and golden for that toasted flavor.
- Powdered sugar - Sweetens and thickens the marshmallow filling.
- Marshmallow fluff - Adds extra gooey texture to the filling.
- Heavy cream - Creates a silky ganache when melted with chocolate.
- Dark or semi-sweet chocolate - Melted into the center for that rich, classic s'mores vibe.
- Optional flaky sea salt - For sprinkling on top if you want that salty-sweet moment (you do).
Step-by-Step Instructions
Let's break this down into four simple parts: the cookies, the toasted marshmallow filling, the ganache, and assembly. Each step builds on the last-so follow along, and you'll have the dreamiest s'mores cookie sandwiches in no time.
Start here! These graham cracker cookies are soft, chewy, and hold up perfectly to all the gooey filling.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add the egg, egg yolk and vanilla extract, and mix again until smooth. Scrape the bowl one more time to make sure everything's combined evenly.
- On low speed, add the graham cracker crumbs, flour, cinnamon, baking soda, cornstarch, salt, and baking powder all at once. Mix just until the dough comes together and no dry ingredients remain. Scrape the bowl again to catch anything stuck at the bottom.
- Scoop the dough into balls-about 2-3 tablespoons each-and place them a few inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are golden brown and the centers look just set. Slightly underbaked is exactly what you want!
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Toasted Marshmallow Filling
This is where the magic happens. We're toasting marshmallows under the broiler for extra depth, then whipping them into a fluffy frosting that tastes like actual campfire.
- Line a baking sheet with parchment paper and lightly spray it with nonstick spray.
- Place the marshmallows in a single layer and broil on high for 30 seconds to 1 minute, just until they're toasted and golden. Keep your eyes on them the entire time!
- Transfer the toasted marshmallows to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). A greased spatula makes this part easier.
- Add the butter and beat on medium speed until mostly smooth and melted together.
- Add powdered sugar, marshmallow fluff, vanilla extract, and salt. Mix on medium-high speed for 2-3 minutes until the filling is fluffy and spreadable.
- If the mixture feels too soft to pipe, pop it in the fridge for 10-15 minutes.
Ganache
This ganache is the melty, fudgy center that brings the whole s'more situation together. It's quick and so worth it.
- Place chopped chocolate in a heat-safe bowl and set aside.
- In a small saucepan, heat heavy cream over medium heat until it just begins to simmer-don't boil!
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
- Stir until the ganache is smooth and glossy. Let it cool for about 10 minutes before using, so it thickens slightly.
Assembly
Now for the fun part!!!
- Flip half of the cooled cookies upside down.
- Pipe a ring of marshmallow filling around the edge of each bottom cookie using a piping bag fitted with a round or star tip.
- Spoon or drizzle ganache into the center of each marshmallow ring.
- Top with another cookie, flat side down, and gently press to sandwich.
- Let the cookies sit at room temp for 15-20 minutes, or chill for 10 minutes if you want the ganache to firm up a bit.
Tips & Tricks - S'mores Sandwich Cookies
- Don't skip the parchment paper. It keeps the cookies from spreading too much and makes cleanup easier.
- Watch your marshmallows like a hawk. Broilers can go from golden to scorched in seconds.
- Let the cookies cool completely before assembling-otherwise the filling and ganache will melt right out.
- Chill your filling if needed. If your kitchen is warm, give it 10-15 minutes in the fridge so it pipes cleanly.
- Want a campfire vibe? Use a kitchen torch to gently toast the edges of the marshmallow filling once the sandwiches are assembled.
Recommended Tools
- Parchment paper
- Cookie scoop (2-3 tablespoon size)
- Stand mixer or electric mixer
- Heat-safe bowl
- Piping bags and tips
- Wire cooling rack
- Rubber spatula
- Baking sheets
FAQs - S'mores Sandwich Cookies
- Can I use store-bought marshmallow creme instead of making the filling? Not for this one! The broiled marshmallows give the filling its signature toasted flavor that you just can't get from a jar.
- Can I use milk chocolate instead of dark chocolate for the ganache? Yes! Milk chocolate will give a sweeter, more classic Hershey's s'mores vibe. Just reduce the cream slightly to keep the ganache from getting too soft.
- How do I keep the cookies from turning out too flat? Measure your flour and graham cracker crumbs carefully. Too little dry ingredients = flat cookies. Chilling the dough isn't necessary but you can if your kitchen is warm.
- Are these good for holidays or parties? Absolutely. These make such a fun twist on a Christmas cookie plate, and they're always a hit at summer BBQs or Memorial Day weekends too.
Storing & Freezing Instructions
Store assembled s'mores sandwich cookies in an airtight container at room temperature for up to 3 days. If it's warm in your kitchen, keep them in the fridge and let them come to room temp before serving.
To freeze: wrap individual cookie sandwiches in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature.
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These S'mores Sandwich Cookies is a delicious recipe to add to your weekend baking list. They are perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy eating!!!
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Recipe
S'mores Sandwich Cookies
These soft S'mores Sandwich Cookies are made with graham cracker cookies, toasted marshmallow filling, and a gooey chocolate ganache center.
Ingredients
For the Cookies
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar packed
- ¾ cup white sugar
- 1 large eggs
- 1 egg yolk
- 1 teaspoons vanilla extract
- 1 cups graham cracker crumbs about 16 full crackers
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- ½ teaspoon baking powder
For the Toasted Marshmallow Filling
- 12 marshmallows large
- 1 cup powdered sugar
- ¾ cup unsalted butter at room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup marshmallow fluff
For the ganache
- ½ cup semi sweet or dark chocolate
- `¾ cup heavy whipping cream
Instructions
FOR THE COOKIES
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a large bowl, use an electric mixer or in a bowl of a stand size mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed for 2-3 minutes, until the mixture looks light and fluffy. With a rubber spatula scrape down the sides and bottom.½ cup unsalted butter, ¾ cup brown sugar, ¾ cup white sugar
- Add the egg and egg yolk and vanilla extract, and mix again until smooth. Make sure to stop and scrape down the sides and bottom of the bowl with a spatula so everything gets evenly combined.1 large eggs, 1 egg yolk, 1 teaspoons vanilla extract
- On the lowest speed add the flour, cinnamon, baking soda, cornstarch, salt, baking powder, and graham cracker crumbs all at once just until incorporated. The dough will start to thicken up a bit here. Stop as soon as you no longer see dry flour. Scrape the bowl again to make sure nothing is stuck at the bottom.1 cups graham cracker crumbs, 1 ½ cups all-purpose flour, 1 teaspoon cinnamon, ¾ teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon salt, ½ teaspoon baking powder
- Scoop the dough into balls, about 2-3 tablespoons each (a large cookie scoop works great). Place them a few inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They'll look slightly underdone in the middle-that's perfect!
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Toasted Marshmallow Filling
- Line a baking sheet with parchment paper and lightly spray it with nonstick spray to prevent sticking.
- Place the marshmallows in a single layer on the prepared baking sheet.12 marshmallows
- Broil on high for 30 seconds to 1 minute, until the tops are deeply golden and toasted. Keep a close eye on them-they'll toast quickly!
- Immediately transfer the toasted marshmallows to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Use a greased spatula to scoop them off easily.
- Add the butter and beat on medium speed until smooth and the marshmallows are mostly melted into the butter.¾ cup unsalted butter
- Add the powdered sugar, marshmallow fluff, vanilla extract, and salt. Mix on medium-high speed for 2-3 minutes, or until the filling is light, fluffy, and spreadable.1 cup powdered sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon salt, ½ cup marshmallow fluff
- If the filling feels too soft to pipe or spread, chill it in the fridge for 10-15 minutes to firm it up slightly.
Ganache
- Add the chopped chocolate to a heat-safe bowl and set aside.½ cup semi sweet or dark chocolate
- In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Don't let it boil!
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften.`¾ cup heavy whipping cream
- Stir slowly with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and glossy.
- Let the ganache cool for 10 minutes before using. It should thicken slightly as it sits, making it perfect for drizzling.
Assembly
- Once the cookies are completely cool, flip half of them upside down-these will be the bottoms.
- If you want it to be extra chocolatey, dip half of the in the chocolate ganche!
- Using a piping bag fitted with a round or star tip, pipe a ring of toasted marshmallow filling around the edge of each bottom cookie. This will act as a barrier to hold in the ganache.
- Spoon or drizzle a little ganache into the center of each cookie, inside the marshmallow ring. It should be just enough to fill the space without overflowing.
- Top with another cookie, flat side down, and gently press to sandwich them together. The filling should reach the edges and the ganache will stay perfectly in the center.
- Let the cookies sit for 15-20 minutes at room temperature, or chill them for about 10 minutes if you want the ganache to firm up more quickly.
Tried this recipe?Let us know how it was!
Erin Whitt says
My family loved this!
Ja says
I LOVE anything s’mores so you already know I had to make these. They’re so damn good!!!