S’mores Sandwich Cookies
I’ve had this recipe for s’mores sandwich cookies floating around in my head for over a year and finally got around to it. But let me tell you—it was worth the wait! Graham cracker cookies are filled with Toasted Marshmallow Frosting and then dipped into chocolate for the best s’mores cookies EVER.
Looking for another sandwich cookies recipe? Try my Gingerbread Sandwich Cookies or Oreo Sandwich Cookies next! Or if you want s’more s’mores, you’ll love my S’mores Cookies, S’mores Brownies, and S’mores Cake!
Why This Recipe Works
- S’mores with cookies. Why make s’mores with plain old graham crackers and marshmallows when you could make them with cookies and frosting? Graham cracker crumbs in the cookies and toasted marshmallows in the sandwich cookies filling elevate traditional s’mores to a new, delicious level. No fire pit required!
- Easy to eat. I love classic s’mores, but the ooey gooey marshmallows can get a bit messy. These s’mores cookie sandwiches take a little longer to make but don’t require building a fire and don’t leave you with marshmallows all over your mouth and fingers.
Ingredient Notes
- Graham crackers: Crushing graham crackers into crumbs and adding them to our cookie dough gives the cookie graham cracker flavor and adds a delightful texture.
- Light brown sugar: Using all brown sugar in these cookies adds to their graham cracker flavor.
- Cornstarch: Adding cornstarch to cookies helps them stay soft after baking, resulting in chewy s’mores cookies.
- Vanilla extract: Vanilla extract in the marshmallow frosting and cookies rounds out and enhances the flavors of both.
- Unsalted butter: Butter provides richness in cookies and adds structure to the buttercream filling.
- Salt: Salt in both the cookies and marshmallow frosting keeps things from being a little too sweet.
- Mini marshmallows: We toast marshmallows before adding them to a buttercream base for authentic toasted s’mores flavor. Using mini marshmallows instead of regular-size marshmallows helps ensure the marshmallows are evenly dispersed.
- Semisweet chocolate: S’mores cookies wouldn’t be complete without chocolate! I’ve used semisweet chocolate to help balance out the sweetness of the sandwich cookies, but you can use dark chocolate or milk chocolate as well.
Step-by-Step Instructions
- Prep oven and pan. Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Mix wet ingredients. In the bowl of a stand mixer fixed with the paddle attachment, or a large bowl with a hand mixer, cream together ½ cup of room temperature butter and ¾ cup of light brown sugar for 2-3 minutes, or until the mixture is homogenous and light in color. Then add 1 large egg and 1 teaspoon of vanilla extract, mixing to combine. Make sure to scrape down the sides of the bowl to get everything mixed.
- Add dry ingredients. To the mixing bowl, add 1¼ cups of all-purpose flour, 1⅓ cups of graham cracker crumbs (about 8½ whole graham crackers, crushed), 1 teaspoon of cornstarch, ¾ teaspoon of baking soda, ½ teaspoon salt, and ¼ teaspoon of baking powder. Mix until combined, scraping down the sides of the bowl as needed.
- Bake cookies. Portion dough into small round balls. I used a #50 cookie scoop for this, which is a little larger than a tablespoon. Place dough balls on the prepared baking sheet with 2 inches of space in between. Gently press on the dough balls with the palm of your hand to create a flat disk. Bake for 8-10 minutes and allow cookies to cool on the baking pan for 10 minutes before removing them to a cooling rack to cool completely.
- Toast marshmallows. After you’re done baking cookies, set your oven to broil. Grease a baking sheet with nonstick cooking spray and spread out 3 cups of mini marshmallows as evenly as you can on the pan. Put the marshmallows in the oven to toast, watching closely. My oven toasts the marshmallows in less than 2 minutes. Once toasted, remove the marshmallows from the oven and allow to cool slightly.
- Make filling for sandwich cookies. In the bowl of a stand mixer fit with the paddle attachment, beat 1½ cups of slightly softened unsalted butter until it is smooth and light in color. Add a pinch of salt and the cooled, toasted marshmallows to the butter and mix until the marshmallows are evenly distributed. Add 1 teaspoon of vanilla extract, then slowly add 4 cups of powdered sugar and 1 tablespoon of heavy cream, mixing until smooth.
🚨Tip Alert🚨
This sandwich cookie filling can be made in advance. Make it the day before, or even several days before, and keep it in the fridge so you have time to wash your mixing bowl and paddle attachment in between!
- Assemble cookies. Place half of the cookies upside down. Pipe toasted marshmallow frosting onto the upside-down cookies, starting about ¼ ¨ from the edge. Match frosted cookies with unfrosted cookies to make sandwiches.
- Chill cookies. Place assembled sandwich cookies on a lined baking sheet and pop them in the fridge for at least 30 minutes. This will make dipping them in chocolate easier, as the frosting will be more solid and the cookies won’t slide around.
- Add chocolate. Put 6 ounces of semi-sweet chocolate in a microwave-safe bowl. You can use a small bowl for this. Microwave chocolate in 30-second increments, stirring in between, until fully melted. Now you can either dip half your cookies in the chocolate (my preference), or drizzle melted chocolate over the cookies. I also like to add a little sprinkle of flaky sea salt.
- Enjoy!
Recipe Tips
Seven whole graham cracker sheets make about a cup of graham cracker crumbs. Use either a food processor or a ziptop bag and a rolling pin to turn whole graham crackers into fine crumbs.
Make this recipe in parts, spread out over a few days. The filling can be made a few days in advance and stored in the fridge. Get it out and let it come to room temperature for 4-5 hours so it becomes soft again and you can spread it on your cookies.
After spreading on the filling for these sandwich cookies, allow the cookies to chill in the fridge for at least 30 minutes to make dipping them in chocolate easier and help the chocolate set faster.
I recommend using baking chocolate instead of chocolate chips for the melted chocolate, as chocolate chips don’t melt as well. But they’ll do in a pinch.
For an autumnal twist, use my Pumpkin Cookies to make pumpkin s’mores cookies. Or, if you’re someone who loves peanut butter with their s’mores, why not make Peanut Butter Cookies instead? Just make sure to make them small.
You can substitute marshmallow cream for the filling, although it will be really squishy and might not stay inside the cookies as nicely. Might I suggest my Homemade Marshmallow Cream?
Although I made this recipe in the summer because to me, s’mores = summer, these would make a great Christmas cookie to share!
Make Ahead, Storing, and Freezing
Make Ahead: The filling for these cookies can be made several days in advance. The cookies, unfrosted, will keep well in an airtight container for 3-4 days. I recommend assembling the cookies with the chocolate at least a few hours or even up to a day in advance, so the chocolate has time to harden.
Storing: Store leftover assembled cookies in an airtight container at room temperature for a couple of days, or in the fridge for 3-4 days. If they last that long!
Freezing: These s’mores sandwich cookies freeze beautifully! First, flash-freeze the cookies on a parchment-lined baking sheet. Then, wrap individual cookies in plastic wrap and store in a ziptop bag or airtight container in the freeze for 1-2 months.
Recipe FAQs
Graham crackers are traditionally used to make s’mores, which is why I’ve made graham cracker cookies for the base of this sandwich cookie. Sometimes people like to use Oreos, though, which sounds like a yummy twist!
Sandwich cookies are cookies that have a filling “sandwiched” in between. The filling can be a frosting, like in these s’mores sandwich cookies, or jam, or curd. Anything solid enough to stay between two cookies.
You can definitely freeze these s’mores sandwich cookies. Flash-freeze the cookies first by laying them on a parchment-lined pan in the freezer. Once they’re solid, wrap individual cookies in plastic wrap, then pop them in a ziptop bag or airtight container and freeze for 1-2 months.
These sandwich cookies can sit out at room temperature for a couple of days. To make them last longer, pop them in the fridge, where they’ll stay good for 3-4 days.
More S’mores Recipes
S’mores Sandwich Cookies
Ingredients
Graham Cracker Cookie
- 1/2 cup unsalted butter - softened to room temperature
- 3/4 cup light brown sugar - packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/3 cups graham cracker crumbs
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Toasted Marshmallow Frosting
- 1 1/2 cups unsalted butter - slightly softened
- 3 cups mini marshmallows
- 4 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Chocolate Topping
- 6 oz semi-sweet chocolate - (or milk chocolate) finely chopped
Equipment
Instructions
Graham Cracker Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer cream the butter, brown sugar, about 2-3 minutes. Add the egg, vanilla extract, and mix to combine. Use a rubber spatula and scrape down the sides of the bowl.
- Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined. Scrape down the sides of the bowl as needed to ensure everything gets incorporated.
- Using a size #50 cookie scoop, portion the dough into round balls. Place on the baking sheet, leaving 2 inches between each dough ball. Use the palm of your hand to press down on the dough balls until it creates a flat thick disk.
- Bake for 8-10 minutes or until edges are and tops are just set. Remove from the oven and let cool on pan for 10 minutes before transferring to a wire rack to cool completely.
Toasted Marshmallow Frosting
- Toast the marshmallows by placing the marshmallows on a cookie sheet that has been sprayed with nonstick spray.
- Turn oven to broil and put the cookie sheet of marshmallows in the oven. The marshmallows will get toasted really quickly (less than two minutes in my oven), so watch them closely! Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until it’s light and very smooth.
- Add the salt and toasted marshmallows and beat until the mixture is homogenous.
- Add the vanilla and slowly add the powdered sugar and heavy cream. Once all the ingredients have been added, beat the buttercream on high speed for 3 minutes. This can be made ahead of time and stored in the refrigerator. It will need to sit at room temperature for 4-5 hours after refrigeration to become soft and spreadable again.
Assembly
- Place half of the cookies upside down. Pipe or spread frosting onto the backs of the cookies (going about ¼” from the edge). Place the remaining cookies on top of the frosting to create a cookie sandwich. Press down slightly on the cookies until the frosting spreads to the edges. Place the cookie sandwiches on a wax paper lined baking sheet and chill in the refrigerator for 30 minutes or until the frosting is mostly firm. (This will make dipping them easier).
- Melt chocolate in a microwave safe bowl. Once fully melted, you can either dip half of the s’mores cookies in the chocolate, or drizzle the chocolate over the cookie. Let set and then enjoy!
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2 Comments on “S’mores Sandwich Cookies”
these are lovely, thank you, and nice to make them from scratch instead of having to buy similar ones at TJ’s, thank you!
So glad you loved them, Sabrina! Thanks for coming back and leaving a review 🙂