A warm, chocolate studded graham cracker cookie topped with a homemade marshmallow fluff. These smores cookies are the greatest thing since the campfire!
Smores Cookie Recipe
Not sure if you have noticed this by now, but I have a passion for supplying you with the best and most creative cookie recipes around! And this one is no different! These s’mores cookies are next level! They are not just stuffed with marshmallows, they are topped with homemade marshmallow fluff and filled with Hershey Symphony bar! These aren’t your mama’s smores!
These graham cracker cookies are made with a whole wheat flour to better mimic the flavor and texture of graham crackers…but I’m pretty sure that the wheat flour practically makes these cookies health food, so preheat the oven and let’s dive into to one of the best cookie recipes you’ll try!
Ingredients for S’mores Cookies
For The Cookies
- Butter– I always use salted butter because that is what I have on hand. If you use unsalted just use a pinch extra of salt. Also, make sure that your butter is softened! It will need to be softened to cream well with the sugar
- Brown Sugar– The combination of sugars will give you the nice chewy texture you want from a cookie and will help keep the cookies soft.
- Whole Wheat Flour– This is where you are going to TRUST ME. 😉 This really gives the tase and texture of actual graham crackers.
- Crushed Cinnamon Graham Crackers– This goes into the cookie dough and sprinkled on top. That little hint of cinnamon is *chefs kiss*.
- Corn Starch– This helps keep the inside of the cookie soft and chewy!
- Baking Soda
- Chopped Symphony Bar– You can use any chocolate you like, but my favorite in this recipe is Symphony Bar.
- Mini Chocolate Chips– I use mini chips because I love how they ensure that the cookies have an even amount of chocolate spread throughout.
For the Frosting
This frosting is a homemade marshmallow fluff. It is absolutely delicious but can seem a little complicated. I promise it’s not too bad, but if you want a simpler cookie, feel free to use store bought marshmallow fluff. Store bought marshmallow creme doesn’t spread quite as well as the homemade version, and it is a bit messier, but definitely easier! In my opinion, the homemade version is definitely worth the extra work.
- Egg Whites
- Granulated Sugar
For the Toppings
- Melted Chocolate Chips
- Crushed Graham Crackers
How to Make this Smores Cookie Recipe
Start by preheating the oven to 350 degrees
In a large bowl or in a stand mixer, cream together the butter and sugars until it is light and fluffy. Scrape the sides of the bowl and add the eggs, vanilla and mix again until well combined.
Add in your dry ingredients and mix again until it just comes together. Once the flour is added you want to be careful not to over mix the dough or you will activate the gluten and your texture will get more cakey rather than the chewy, cookie texture that you want.
Add the mini chocolate chips and Symphony chunks and stir until combined.
Rolling and baking the Dough
Scoop the dough out and portion it into equal size balls by using a 1/3 cup measuring cup. Scoop just shy of 1/3 cup of dough. Roll the dough into a ball and place 6 per cookie sheet. Leave the cookie dough in a ball when baking.
Generally my recipes make 12 cookies, but this recipe only makes 8 giant cookies. Trust me, I tried to work the recipe to make 12 but things got extremely complicated. haha If you’d like 12 cookies, just roll them a bit smaller!
Bake at 350 degrees for 13-15 minutes. You will know they are done because the tops will no longer look glossy and the cookies will spread and flatten a bit. Careful not to let the cookies overbake.
After removing the cookies from the oven allow the cookies to cool on the pan for 15 minutes before transferring them to a cooling rack.
How to make Homemade Marshmallow Creme
While the cookies are cooling make your homemade marshmallow cream. If you want to simplify the recipe you are welcome to use store bought marshmallow fuff. It won’t spread as easily as the homemade cream and it is a little more drippy and messy, but it is a quick and easy substitution.
To start, add your egg whites and granulated sugar into a heat safe bowl. I always use my metal stand mixer bowl, that way I don’t have to use two different bowls. If you have a stand mixer, use that bowl. If you only have an electric hand mixer, any heat safe bowl will work.
Now, take a small sauce pan and add about an inch or two of water in the bottom of the pan. Place the pan on the stove top over medium high heat until the water begins to simmer. Once the water begins to simmer, reduce the heat to medium low.
Hold the bowl of egg whites and sugar over the simmering water whisking constantly. You will constantly whisk until the mixture is white, creamy and fluffy. We want to make sure that all of the sugar has dissolved. To check this, remove the bowl from the heat and you can scoop a small amount onto a spoon, blow on it to cool it slightly and then rub the mixture in between your fingers. It shouldn’t feel grainy at all.
Once it isn’t grainy, remove from heat, add the vanilla and continue whisking until thick and glossy.
Portion out the marshmallow topping onto the cookies and spread to coat the cookies. Using a food torch and toast the tops of the cookies. Placing the cookies in the oven under the broiler will not work. This will just melt the marshmallow creme. If you don’t have a food torch, you can just omit the toasting step.
Drizzle the cookies with melted chocolate and sprinkle with graham cracker cookie crumbs if desired.
Serve warm or cool.
How to Store Smores Cookies
The frosting needs to be refrigerated within 3 hours of making it, so store the cookies in the fridge for up to 3 days. Pull them out of the fridge about 30 minutes before serving to allow the cookie to warm up slightly and get nice and soft again.
How many cookies does this recipe make?
While all of my cookie recipes usually make 12 giant cookies, this one is a little bit different. To avoid having to measure things like 18 tbsp of butter and 2 cups + 2 tbsp of flour, this recipe makes 7-8 giant cookies. I felt like doubling the recipe and making 16 giant cookies was a bit much. 😉 If you’d like more cookies, you can always just roll the cookies using 1/4 cup instead of 1/3 cup scoop.
Can I freeze these cookies?
While generally my answer is yes, the frosting on this cookie is more delicate and doesn’t freeze well. If you want to freeze your cookies, I’d freeze just the cookie and then make the frosting and top them right before serving.
More Cookie Recipes
S’mores Cookie Recipe
Graham Cracker Cookies
Homemade Marshmallow Creme*
- 3 egg whites
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup chocolate chips melted
- 2 tbsp graham cracker crumbs
Graham Cracker Cookies
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (whole wheat flour, crushed graham crackers, baking soda, and salt), mix into the dough. Mix until completely combined.
- Mix in the chocolate chunks and chocolate chips.
- Portion out the dough into 1/3 cup portions. Roll into a ball and arrange 6 onto each cookie sheet.
- Leave the cookie dough in a ball and bake at 350 for 13-15 minutes. The cookies will spread and flatten a bit. They will no longer look glossy on top, then pull them out of the oven.
- Allow the cookies to cool on the pan for 15 minutes before transferring to a wire cooling rack.
Homemade Marshmallow Creme
- If you are opting to use store bought marshmallow fluff, skip down to the 'Frosting the Cookies' section.
- Place the egg whites and granulated sugar in a heat safe bowl (Use your meal stand mixer bowl, if you have a stand mixer).
- Place about 1 inch of water in the bottom of a small sauce pan. Place the sauce pan on the stove top and heat the water over medium high heat until it starts to simmer. Once the water starts to simmer, reduce the heat to medium low. Place the heat safe bowl with the egg whites and sugar above of the simmering water (not into the water, just above the water) and whisk continually with an electric hand mixer for about 3 minutes.
- The egg whites will become bright white, fluffy and creamy. Remove the bowl from the heat and check to see if all of the sugar has dissolved by rubbing a small amount in between your fingers. It should not feel grainy at all. If it still feels grainy, place the bowl back over the heat and continue whisking for another 30 seconds to a minute.
- Once the sugar has completely dissolved, remove from the heat and turn the burner off.
- If using a stand mixer, attach the bowl to the mixer and start mixing with the whisk attachment. If you don't have a stand mixer, just continue using your electric hand mixer.
- Add the vanilla extract and then turn the speed up as high as it will go and mix until thick, glossy peaks form.
Frosting the Cookies
- Portion out the frosting (or marshmallow fluff) onto each cookie and spread to coat the top of the cookie.
- Use a food torch to toast the top of the marshmallow frosting, if desired.
- Drizzle the melted chocolate on top of the cookies and garnish with some graham cracker crumbs, if desired.
- Serve either warm or chilled.
- The frosting needs to be refrigerated within 3 hours of making and will keep well for 3 days in the fridge.