S’mores cookies are possibly my new favorite! You have all the layers of a classic s’more, but totally decked out in cookie form! We start with a super soft graham cracker base (I dare you not to eat all the cookie dough before they become cookies), a silky smooth milk chocolate ganache, and finally, marshmallow cream AND mini marshmallows.
Why are s’mores called s’mores?
The word s’more is actually a contraction of the two words “some” and “more.” These classic campfire treats are recorded in a recipe book by the Campfire Marshmallow company dating back to the 1920s.
It wasn’t until 1927 when a recipe was published by Tramping and Trailing with the Girl Scouts that we see the recipe labeled as “Some More” and not simply as a “Graham Cracker Sandwich.” Soon, the popular treat went from “Some More” to what we now call it, “s’mores”!
Who created s’mores?
Who actually was the very first one to create s’mores? Well, the answer isn’t quite clear. However, Loretta Scott Crew, is typically given credit for first making the graham-marshmallow treat for Girl Scouts.
S’mores Cookie VideoMusic courtesy of bensound.com
Making the perfect graham cracker cookie base
To make a really good s’more cookie, we needed to start with the perfect graham cracker cookie base. Although graham crackers are crunchy, I envisioned this cookie with a soft flavorful graham cracker cookie base.
To make these s'more cookies super soft, we start by adding a good amount of cornstarch to the dough, which will help keep these cookies soft for days. Then, we make sure we’re not baking them too long! They really only need to bake for 10-12 minutes.
This recipe calls for 2 ½ cups graham cracker crumbs, which takes about 18 full graham cracker sheets. When I refer to 18 full graham cracker sheets, pictured above is what I'm referring too.
How do I keep the cookie dough from sticking to the glass?
I knew I wanted a really flat graham cracker cookie as our s'more cookie base to pile our s’mores toppings on. So, to get this, we are taking a glass and flattening our cookie dough before baking it. This way, the cookie is totally flat and even.
One problem I came across when flattening the dough was that the cookie dough likes to stick to the bottom of the glass! But we have an easy solution! Just grease the bottom of your glass with a little oil or cooking spray before flattening the cookie!
My #1 trick for keeping the marshmallow cream from sticking to the spoon!
Marshmallow cream can be a mess a mess to work with. It’s so sticky and loves to stick to the spoon or little scoop, just like the cookie dough likes to stick to the bottom of the glass.
The easiest way to keep the marshmallow cream from sticking to your spoon or scoop, or whatever utensil you’re using to apply it to your s’mores cookies is to grease it! I like to use cooking spray or a little oil. Just apply it to your utensil before scooping the marshmallow cream on you cookie and you’ll find it slides easily off your utensil!
Can I make these s’mores cookies smaller?
Of course! I love to make these s'mores cookies nice and big, scooping out ¼ cup of dough for the graham cracker base. But, if that’s just too big to you, here’s what you need to know to make these cookies smaller:
- Use 2 tablespoons of cookie dough, instead of 4 tablespoons
- Instead of baking for 10-12 minutes, bake them for 8 minutes
- Instead of using 2-3 teaspoons of marshmallow cream and milk chocolate ganache per cookie, only use 1-1 ½ teaspoons of each per cookie
I hope your love our version of s’mores cookies!
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Graham Cracker Cookies
- 1 cup butter room temperature
- 1 ½ cups brown sugar packed
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup cornstarch
- 2 ½ cup graham cracker crumbs 18 full graham cracker sheets or ⅔ of a 14.4 ounce box
- 1 ¾ cups of flour measured correctly
Milk Chocolate Ganache:
- 1 cup milk chocolate chips chopped
- ⅓ cup hot cream
- 1 ½ cups Marshmallow cream 2-3 teaspoons per cookie
- Mini marshmallows
- Cocoa powder optional
Graham Cracker Cookies:
- 1. Preheat oven to 350 degrees Fahrenheit. Line your baking sheet with a silpat mat, parchment paper, or grease it and set it aside.
- 2. Take your room temperature butter and cream it together with brown sugar for 1 minute until smooth. Add in your eggs and vanilla and let mixture cream together for 2 minutes until light and fluffy.
- 3. Add in your salt, baking powder, cornstarch, and graham cracker crumbs (make sure your graham crackers are finely ground up). Mix together until just barely incorporated.
- 4. Scrape down the sides of your bowl and add in your flour. Mix together until no flour is showing, do not over mix.
- 5. Scoop ¼ a cup of dough and smash the dough ball with the bottom of a glass. Grease the glass to keep it from sticking to the dough. Bake for 10-12 minutes. Let cookies rest on cookie sheet for 5 minutes before transferring to a cooling rack.
Milk Chocolate Ganache:
- 1. Once cookies are cool, prepare your ganache. In a microwave safe dish, heat your cream for 45-60 seconds (watch it so it doesn’t boil over!) until hot. You can also heat it on the stovetop if you prefer. 2. Pour hot cream over top of your milk chocolate chips. Let mixture sit for 20-30 seconds and then whisk until smooth.
S’more Cookie Assembly
- 1. Once your graham cracker cookies are cool and you’ve prepared your ganache. Take each cookie and top it with 2-3 teaspoons of milk chocolate ganache. Use a spoon so spread the ganache about ¾ of the way to the edge of the cookie, still leaving a slight rime of cookie. Let cool or pop them in the fridge for 5 minutes to set the ganache.
- 2. Once you’ve added the ganache to your cookies, scoop 2-3 teaspoons of marshmallow cream on top of the cookie and spread it about ¾ of the way to the edge of the ganache, still leaving a rim of ganache showing.
- 3.I took a little bit of cocoa powder and very lightly dusted the cookies, just to add a pretty effect, but this is totally optional and really won’t affect the flavor of the cookies. Then, top each cookie with 3 mini marshmallows. Eat and enjoy!
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