Let’s be real: traditional s’mores are a logistical nightmare. You’re fighting a losing battle against open flames, searching for a stick that isn’t covered in dirt, and praying the chocolate melts before the graham cracker snaps into a thousand pieces. Enter the S’mores Sandwich Cookie—the sophisticated, indoor-friendly upgrade your dessert life has been waiting for.
Our friend Kokanee Quinn stumbled across this recipe and knew she couldn’t keep this kind of “gooey gold” to herself. One look at the toasted marshmallow filling and she was sold. These aren’t just cookies; they’re a masterpiece of architecture. The base is a buttery, soft graham cracker cookie (think pie crust but chewier), layered with a silky dark chocolate ganache and a filling made from actual toasted marshmallows. It’s got that caramelized, “I-just-blew-out-the-flame” flavor without the smoky hair.
Whether you’re looking to impress a crowd or just want to win “Parent of the Year” like Courtney did with her son Westin (who gave these an 11/10), this recipe is your new secret weapon.
S’mores Sandwich Cookies
Prep time: 30 mins | Bake time: 9 mins | Yields: 18 Sandwiches
Ingredients
The Graham Cracker Cookies
- 2 1/4 cups graham cracker crumbs (approx. 16 crackers)
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp each: baking soda, cornstarch, and salt
- 1/2 tsp baking powder
- 1 cup unsalted butter (room temp)
- 1 3/4 cups brown sugar
- 2 large eggs
- 2 tsp vanilla
Toasted Marshmallow Filling
- 24 regular-sized marshmallows
- 1 cup unsalted butter (room temp)
- 1 cup powdered sugar (sifted)
- 1 jar (200g) marshmallow fluff
- 1/2 tsp vanilla extract
Chocolate Ganache
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup whipping cream
Instructions
1. Bake the Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk the dry ingredients (crumbs, flour, spices, leavening agents) in a bowl.
- In a separate large bowl, cream the butter and brown sugar until fluffy (about 2 mins). Mix in eggs and vanilla.
- Gradually add the dry ingredients until just combined.
- Roll dough into golf-ball-sized spheres (1.2 oz). Place on sheets and flatten to 1/4-inch thickness using the bottom of a glass.
- Bake for 8-9 minutes. They should look slightly “undone”—this keeps them soft! Let cool completely.
2. The “Toasted” Filling
- Place marshmallows on a greased, parchment-lined sheet. Broil for 30-60 seconds until golden. Flip and repeat. Watch them like a hawk!
- Beat butter and powdered sugar until smooth. Add vanilla and mix for 3 minutes.
- Fold in the marshmallow fluff and those beautiful, cooled toasted marshmallows.
3. The Ganache & Assembly
- Microwave the cream and chocolate chips for 45-60 seconds. Stir until silky and let it cool to room temp.
- The Build: Pipe a dollop of marshmallow filling on one cookie. Spread a layer of ganache on another.
- Smush them together gently.
Pro Tip: If you want a thicker, sturdier cookie, Kokanee suggests using 2 cups of graham crumbs and 2 1/3 cups of flour. Either way, have napkins ready—it’s about to get delicious.
