Save
Few things bring back sweet summer memories like gooey campfire s’mores, and these homemade Girl Scout s’mores cookies capture all that fun right from your kitchen bench. With each bite you get crispy graham base, creamy chocolate ganache, and soft marshmallow – no camping required. They solve those off-season cookie cravings and are honestly even better than the boxed originals.
The first time I pulled these out for a winter game night people’s eyes lit up. Now my family requests them for movie marathons, birthday parties, and “just because” weekends all year long.
Ingredients
- Crushed graham crackers: bring out that classic s’mores flavor choose honey or cinnamon variety and pulse into fine crumbs for best texture
- All-purpose flour and whole wheat flour: make a hearty but tender cookie go for fresh flour for maximum flavor
- White sugar and brown sugar: add just the right sweetness and a hint of caramel depth use soft brown sugar for easier blending
- Baking soda and baking powder: work together for the perfect cookie lift always check both are fresh and clump free
- Kosher salt and ground cinnamon: balance the sweet notes and lift the graham taste try using Vietnamese cinnamon for extra fragrance
- Unsalted butter: for richness and structure select high quality butter for extra depth
- A large egg: binds the dough and keeps cookies soft farm-fresh eggs have the best color and texture
- Vanilla extract: bring warmth and enhances all the other flavors real vanilla makes a noticeable difference here
- Molasses: for bold smoky sweetness try to use unsulphured molasses for best complexity
- Whole milk: helps the dough hold together and bakes up tender always use very cold milk for more manageable dough
- Heavy cream and milk chocolate pieces: combine for a silky ganache use good quality chocolate bars chopped finely for smooth melting
- Miniature marshmallows: melt fast and create ultra-fluffy fluff pick soft fresh ones for quickest and smoothest results
- Light corn syrup: keeps the marshmallow layer glossy and smooth look for clear syrup with no off flavors
Step-by-Step Instructions
- Prepare the Dough:
- Combine graham cracker crumbs flour sugars baking soda baking powder salt and cinnamon in a food processor. Pulse everything together until you get a fine sandy texture. Add cubes of butter and pulse until the mixture looks like coarse meal. Add the egg vanilla molasses and milk and pulse slowly until a thick dough forms but avoid overmixing. Gather the dough into a disk wrap in plastic and chill for at least thirty five minutes. This step ensures easy rolling and better cookie texture.
- Roll and Cut the Cookie Dough:
- Dust your work surface with flour. Unwrap your chilled dough and roll it out to a quarter inch thick slab using a gentle even pressure. Cut out cookies using a rectangular or any favorite cutter then arrange on a parchment lined baking sheet with space between each. The dough scraps can be gently pressed together and rerolled for more cookies.
- Bake the Cookies:
- Heat the oven to three fifty degrees Fahrenheit if not already done. Bake the cookies for about seventeen minutes watching for golden edges and a lightly set center. Too long and they become hard so check early. Cool the cookies completely on a wire rack before adding any toppings.
- Make the Chocolate Ganache:
- Place your chopped chocolate in a medium bowl. Warm the heavy cream in a saucepan or microwave just until small bubbles appear at the edge but do not let it boil. Pour cream over the chocolate and let it stand three to five minutes before stirring until smooth and glossy. Chill the ganache in the freezer for ten minutes to make spreading easier.
- Prepare the Marshmallow Fluff:
- In a double boiler set over simmering water combine the mini marshmallows and corn syrup stirring until almost melted. Stir constantly then blend until the mixture is glossy and lump free. Optionally add a drop of vanilla extract for extra flavor. Once smooth transfer to a bowl and let cool slightly before using.
- Assemble the S’mores Cookies:
- When cookies are fully cool spread a hearty spoonful of ganache on one cookie and marshmallow fluff on another. Sandwich together gently so the layers meet in the middle. Repeat until all cookies are filled. For a toasted effect you can put the finished cookies under a broiler briefly but watch carefully to avoid burning.
Save
Every time I make these for my niece she insists on licking the marshmallow bowl and even gets to help cut out the cookies. The molasses in the dough is my secret weapon for deep graham richness – that little addition makes such a big flavor difference.
Storage Tips
To keep cookies soft and marshmallow layers neat store them flat in an airtight container at room temperature with parchment or wax paper between layers. If making ahead the plain cookies hold up well in the freezer and you can always add fresh ganache and fluff later for best presentation. If you have leftovers the flavors meld and taste even richer the next day.
Ingredient Substitutions
No graham crackers Use digestive biscuits or vanilla wafer cookies crushed for a slightly different but still toasty effect. Semi sweet chocolate or even dark chocolate works for the ganache if you prefer a less sweet treat. If you run out of mini marshmallows you can whip store-bought marshmallow creme with a bit of corn syrup instead.
Serving Suggestions
These make a fun dessert platter with sliced strawberries or dipped in vanilla bean ice cream. For parties set up a “s’mores sandwich bar” and let everyone build their own with extra toppings like chopped nuts or sprinkles. For a true campfire vibe pair them with steaming hot chocolate or mugs of dark roast coffee.
Save
Cultural Context
S’mores are a classic American tradition dating back nearly a century with Girl Scouts popularizing the treat as “Some Mores.” These cookies continue the tradition with a nostalgic twist and have become a winter and summer favorite in households that love the outdoors even when there is no campfire in sight.
Recipe FAQs
- → What type of graham crackers work best for this cookie?
Use fresh honey graham crackers for the classic flavor and crisp texture. Cinnamon or chocolate variants add a unique twist but maintain freshness to avoid sogginess.
- → Can I substitute the flours in the dough?
All-purpose flour is standard, but you can swap whole wheat for a nuttier flavor. Keep proportions similar to maintain dough texture.
- → How do I get a smooth chocolate ganache?
Heat cream until small bubbles form but don’t boil, then pour over chopped chocolate and let sit before stirring gently. Cooling briefly helps it thicken for easier spreading.
- → What’s the best way to melt marshmallows for the topping?
Use a double boiler to melt miniature marshmallows slowly, stirring frequently until smooth and glossy. Adding light corn syrup enhances texture and shine.
- → How should I store these cookies to keep them fresh?
Store in an airtight container at room temperature, separating layers with parchment paper to prevent sticking. They stay fresh up to five days.
- → Can these cookies be frozen?
Yes, freeze assembled cookies in a container with parchment layers for up to two months. The texture of marshmallow may firm up but flavor remains excellent.