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smores cookie on the counter
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5 from 4 votes

S'mores Cookie Recipe

A warm, chocolate studded graham cracker cookie topped with a homemade marshmallow fluff. These smores cookies are the greatest thing since the campfire!
Prep Time25 minutes
Cook Time15 minutes
Cooling Time15 minutes
Course: Dessert
Cuisine: amercian
Keyword: smores cookie
Servings: 14 1/2 cookie servings (7 giant cookies)
Author: Karli Bitner

Ingredients

Graham Cracker Cookies

  • 3/4 cup salted butter softened
  • 1/4 cup + 2 tbsp granulated sugar
  • 1 cup brown sugar
  • 1 egg
  • 1//2 tbsp vanilla extract
  • 1 3/4 cup whole wheat flour
  • 1/2 cup crushed cinnamon graham crackers
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped Hershey's symphony bar
  • 1 cup mini chocolate chips

Homemade Marshmallow Creme*

Toppings

  • 1/4 cup chocolate chips melted
  • 2 tbsp graham cracker crumbs

Instructions

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.

Notes

*Feel free to use store bought marshmallow fluff, if desired. It is stickier and messier, but a good alternative. 

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 96mg | Fiber: 2g | Sugar: 43g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg