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S’mores Cookies Recipe

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These delicious S’mores Cookies are soft and chewy graham cookies filled with rich dark chocolate ganache and topped with toasted homemade marshmallow cream, creating a perfect nostalgic dessert treat that captures the classic S’mores flavor in cookie form.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 11 cookie sandwiches
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Graham Cookies

  • 1 ½ cups flour
  • 1 cup graham flour (or whole wheat pastry flour as substitute)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ¼ cup granulated sugar
  • 3 Tablespoons honey
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract

Marshmallow Cream

  • 2 egg whites, at room temperature
  • ⅓ cup sugar
  • ⅓ cup agave syrup (or light corn syrup or honey)
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon vanilla bean paste (or vanilla extract)

Dark Chocolate Ganache

  • 4 ounces dark chocolate, finely chopped (60% cacao recommended)
  • 2 Tablespoons heavy (whipping) cream

Instructions

  1. Prepare Cookies: Preheat the oven to 350℉ and line two baking sheets with parchment paper. In a medium bowl, whisk together the dry ingredients: flour, graham flour, baking soda, salt, and cinnamon. Set this aside.
  2. Mix Cookie Dough: In a stand mixer, beat softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add honey, egg, egg yolk, and vanilla extract, mixing well. Gradually add the dry ingredients with the mixer on low speed and mix until just combined.
  3. Shape and Bake Cookies: Using a large cookie scoop (about 3 tablespoons), portion the dough onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9-11 minutes until edges are set. Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to wire racks to cool completely.
  4. Make Marshmallow Cream: In a clean, heatproof bowl, combine egg whites, sugar, agave syrup, cream of tartar, and salt. Place the bowl over simmering water, ensuring the water does not touch the bowl, and whisk constantly until the sugar dissolves and the mixture reaches 160°F (about 5-10 minutes).
  5. Whip Marshmallow: Transfer the warm mixture to a stand mixer bowl and whip on high speed with the whisk attachment until medium-stiff, glossy peaks form (about 5-7 minutes). Beat in vanilla bean paste. Use immediately or store covered at room temperature.
  6. Prepare Ganache: Place chopped chocolate and heavy cream in a small heatproof bowl and microwave for 30 seconds. Let sit for 1 minute, then stir until smooth. If not fully melted, microwave in 15-second bursts and stir until smooth and glossy.
  7. Assemble Cookies: Pipe or spoon marshmallow cream onto the bottoms of half the cooled graham cookies. Using a kitchen torch, cautiously toast the marshmallow cream until golden and toasted. Spread ganache on the bottoms of the remaining cookies, then sandwich the cookies together to form sandwiches.
  8. Storage: Store assembled cookies in an airtight container for up to five days. For longer storage, keep unfilled cookies in the freezer up to three months; thaw overnight in the refrigerator before filling.

Notes

  • Graham Flour: Essential for authentic graham cracker flavor. Substitute with whole wheat pastry flour if unavailable.
  • Agave: Used for sweetness and consistency in marshmallow cream. Substitute with light corn syrup or honey if preferred.
  • Cookie Scoop: A large scoop (around 3 tablespoons) ensures uniform cookie size and even baking.
  • Vanilla Bean Paste: Adds both flavor and vanilla flecks to marshmallow. Vanilla extract can be used as a substitute.
  • Toasting Marshmallow: Use a kitchen torch to gently toast marshmallow cream to avoid burning cookies. Oven broiler is not recommended.

Find it online: https://cheftinaskitchen.com/smores-cookies-recipe-2/