Soft graham-flavored cookies with a gooey marshmallow center and creamy chocolate filling.
These S'mores Sandwich Cookies bring the campfire classic indoors, combining soft graham-flavored cookies with a rich chocolate filling and gooey marshmallow center.
Why you'll want it now, The perfect blend of nostalgia and indulgence, these cookies capture the essence of a campfire s'more.
Why this recipe works
The graham-flavored cookie base mimics the classic s'mores taste, while the chocolate filling and marshmallow center create a gooey, nostalgic bite. The texture is soft and chewy, making it the perfect handheld treat.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheet
Parchment paper
Cooling rack
Small saucepan
Heatproof bowl
How to make it
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the flour, graham cracker crumbs, baking soda, and salt.
In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the dry ingredients until a dough forms.
Scoop the dough into 1-tablespoon balls (about 25 g each) and place them on the prepared baking sheet, flattening slightly.
Bake for 8-10 minutes, or until the edges are golden brown. Let cool on a cooling rack.
For the chocolate filling, heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a heatproof bowl and stir until smooth. Let cool until thickened but still spreadable.
For the marshmallow filling, melt the mini marshmallows in a microwave-safe bowl for about 30 seconds, stirring until smooth.
To assemble, spread a layer of chocolate filling on the bottom of one cookie, add a dollop of marshmallow filling, and top with another cookie, pressing gently.
Enjoy these S'mores Sandwich Cookies with a glass of milk for the ultimate nostalgic treat!
How you'll know it's ready
Cookies should be golden brown around the edges and soft in the center.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the cookies a few minutes early, as they may bake faster.
Frosting, filling & glaze notes
The chocolate filling should be thick enough to spread easily but not runny, while the marshmallow filling should be gooey and sticky.
Troubleshooting
If cookies spread too much, chill the dough for 30 minutes before baking.
If the chocolate filling is too runny, let it cool longer to thicken.
If marshmallow filling hardens too quickly, microwave briefly to soften.
Storage
Store in an airtight container at room temperature for up to 3 days.
Make ahead
Cookie dough can be prepared and refrigerated for up to 2 days before baking.
Variations
Add a teaspoon of cinnamon to the cookie dough for extra flavor.
Use dark chocolate chips for a richer filling.
Try adding a pinch of sea salt to the chocolate filling for a salted s'mores twist.
Frequently asked questions
Can I use regular graham crackers instead of crumbs?
Yes, crush regular graham crackers into fine crumbs using a food processor.
How do I keep the marshmallow filling soft?
Assemble the cookies shortly after melting the marshmallows to ensure a gooey center.
Can I freeze these cookies?
Yes, freeze assembled cookies in an airtight container for up to 1 month. Thaw at room temperature before serving.
What can I substitute for heavy cream in the chocolate filling?
You can use half-and-half or whole milk, but the filling may be slightly less rich.
Nutrition Facts
Per serving: 1 sandwich cookie (50 g)
Calories220
Total Fat12 g
Saturated Fat7 g
Cholesterol35 mg
Sodium105 mg
Total Carbohydrate26 g
Dietary Fiber1 g
Total Sugars15 g
Protein2 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
