Smores Cookies Recipe
Smores Sandwich Cookies
Graham cracker sugar cookies with toasted marshmallow buttercream frosting slapped in the middle and dipped in melted semi sweet chocolate!!!
Background
Craving a warm and comforting campfire smore but with a more sugary and hearty flavor? Then look no further, this Smores cookie recipe provides you with the OH SO ooey gooey marshmallow, the crunchy yet soft graham cracker cookie, and the semi-sweet and salty dipped chocolate. These cookies are perfect for a warm summer night party or just a late-night snack without the hassle of a campfire.
My favorite part of a cool summer night is starting a bonfire, roasting delectable marshmallows, and sandwiching them in thick graham crackers and hunks of chocolate. This recipe combines all the best aspects of a smore to create an even better cookie.
What makes it unique
What sets my recipe apart from the others is using marshmallow fluff instead of regular marshmallows for an even creamier frosting consistency.
Along with the marshmallow fluff I also pop the glob of it in the oven and toast it up for a rich toasted marshmallow flavor similar to a real smore.
What you will need:
Butter- Salted or unsalted will do just make sure to soften the butter either by leaving on the counter until easily spreadable or (what I prefer) nuking my cold butter in the microwave for about 15 seconds.
Brown Sugar- Light or dark brown will do I prefer light for a softer fluffier cookie or if you prefer a richer more dense cookie opt for the dark brown sugar.
Egg- Any eggs will do just make sure to leave out for a bit so the eggs are room temperature (make sure to scoop out any egg shells that have fallen into the mixture!)
Vanilla- Just a teaspoon of pure vanilla extract is needed for the cookies and another for the frosting.
Flour- All-purpose flour is recommended for this recipe which I severely recommend for any cookie recipe for the least crumbly and most chewy cookies.
Cornstarch- Any brand of cornstarch will do just make sure to sift out any big chunks when measuring out how much you need.
Baking Powder- Any brand baking powder will do just make sure not to mix up baking powder and baking soda measurements ( I have done that too many times to count).
Baking Soda- I recommend the Arm & Hammer brand.
Salt- Any regular salt will do but I prefer kosher sea salt as it balances the sweetness of the cookies wonderfully.
Graham Crackers- Any brand will do I prefer Honey Maid simply because they have the best honey flavor but if on a budget the great value brand from Walmart will do just fine.
Powdered Sugar- Any brand of your trusty confectioner’s sugar will do.
Marshmallow Fluff- Fluff or cream will suffice.
Heavy Cream- Any brand of heavy cream will do just make sure to refrigerate after opening up till a week before it expires!
Semi-sweet Chocolate- Either chips or block will do I prefer chips as they melt better in the microwave.
Q&A about these cookies:
How long do these cookies take to make?
Total time I would say about an hour including prep, cook, cool, and assembly time.
Can I store these cookies in the fridge/freezer?
Of course! I personally prefer my cookies chilled in the fridge. When storing in the freezer make sure to leave them at room temp for at least an hour before serving.
How many cookies does this recipe yield? Can I make smaller cookies?
This recipe makes 6 sandwiches when using a large cookie scooper (3 tbsp). Of course, you can! To make about 12 small sandwiches use a small cookie scooper and bake them for about 8 minutes or until golden brown on the bottom.
Recipe
Graham Cracker Cookies
1/2 cup of unsalted butter at room temperature
3/4 cup light brown sugar lightly packed
1 large egg
1 teaspoon of pure vanilla extract
1 and 1/4 cup of all-purpose flour
1 and 1/3 cup of graham cracker crumbs
1 teaspoon of cornstarch
3/4 teaspoon of baking soda
1/2 teaspoon of kosher sea salt
1/4 teaspoon of baking powder
Frosting
1 and 1/2 cups of unsalted butter softened
7 ounces of marshmallow fluff
4 cups of powdered sugar
1 tablespoon of heavy cream
1 teaspoon of pure vanilla extract
pinch of salt
Chocolate dipped topping
1 cup of semi-sweet chocolate chips or finely chopped block
1 tablespoon of milk for stirring (optional)
Notes:
*Let cool on a wire rack for 20-30 minutes or I prefer letting them cool for 5 mins then placing in the fridge to cool completely for another 5-10 min.
Prep time: 20 min Cook time: 8-10 min
Cool time: 20 min
Servings: 6
Instructions
In a stand mixer with the beater attachment cream the 1/2 cup of butter and 3/4 cup of brown sugar until smooth. Add in 1 egg and 1 teaspoon of vanilla until combined. Scrape down the sides of the bowl.
To make the graham cracker crumbs either crush up a sleeve of crackers in a food processor until finely chopped or place the crackers in a large freezer bag, seal it up tightly, and crush up the crackers with a rolling pin until fine.
In the same bowl add 1 and 1/4 cups of flour, 1 and 1/3 cups of graham cracker crumbs, 1 teaspoon of cornstarch, 3/4 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/2 teaspoon of salt until combined. Slowly mix after adding in each ingredient for better mixing.
Use a large cookie scooper (3tbsp) and measure out equally sized dough balls. Place them on a prepared baking sheet, spacing them out evenly. Using your hand or the bottom of a measuring cup press down on the cookies until they are somewhat flat.
Place into a 350F preheated oven and bake for about 8-10 minutes or until the edges are crispy and the bottoms are golden brown.
Place them on a wire rack for about 20 minutes until cool (see notes).
While the cookies cool prepare your marshmallow frosting. Toast the 7 ounces of marshmallow fluff by placing it onto a baking sheet lined with parchment and sticking it into the oven at the broil setting. Watch the fluff closely so as not to burn it and remove when the fluff is golden brown on top. Mine took about 5 minutes in the oven. Set aside to cool slightly.
In a stand mixer with the beater attachment beat the 1 and 1/2 cups of butter until smooth and light. Add in toasted marshmallow fluff and a pinch of salt until combined.
Add in 1 teaspoon of vanilla, 4 cups of powdered sugar, and 1 tablespoon of heavy cream. Beat on high speed until all ingredients are mixed in and the texture is creamy and fluffy.
Leave at room temperature if wanting to use it right away but if wanting to use it later it can be stored in the refrigerator just make sure to leave it out for about 4-5 hours so as to be soft again.
After cookies have fully cooled scoop a dollop of frosting onto the cookie, smooth out, then top it with another cookie. Repeat the process with all cookies.
For the chocolate topping melt the 1 cup of chocolate in the microwave for about 2 minutes stirring every minute. I add 1 tablespoon of milk after the first minute to make the melted chocolate smoother.
Dip the sandwich cookies into the melted chocolate halfway and place on a baking sheet for further cooling. Repeat with all cookies. (optional) Sprinkle a dash of sea salt on top of the chocolate if you prefer a sweet and salty combo like I do!
Allow cookies to chill before serving.
