Chocolate Girl Scout S’mores (Printable Version)

Delight in chocolate, graham cracker, and marshmallow layered cookies that bring campfire flavors year-round.

# Everything You’ll Need:

→ Graham Cookie Base

01 - 1 3/4 cups crushed graham crackers
02 - 1 cup all-purpose flour, plus more for dusting
03 - 1/4 cup whole wheat flour
04 - 1/4 cup granulated white sugar
05 - 1/4 cup packed brown sugar
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon baking powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground cinnamon
10 - 1/2 cup unsalted butter, cubed
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
13 - 1/4 cup molasses
14 - 1/4 cup whole milk

→ Chocolate Ganache

15 - 1 cup heavy cream
16 - 1 1/2 cups milk chocolate pieces

→ Marshmallow Layer

17 - 2 cups miniature marshmallows
18 - 1 tablespoon light corn syrup

# Steps to Cook:

01 - Preheat oven to 350°F. In a food processor, combine crushed graham crackers, all-purpose flour, whole wheat flour, white sugar, brown sugar, baking soda, baking powder, kosher salt, and ground cinnamon. Pulse until fine powder forms. Add cubed butter and pulse until mixture resembles coarse crumbs. Add egg, vanilla extract, molasses, and whole milk, then pulse just until dough forms. Form dough into a disk, wrap in plastic wrap and refrigerate for 35 minutes.
02 - Dust a work surface with flour. Roll chilled dough to 1/4-inch thickness. Use a rectangular scalloped-edge cookie cutter or preferred shape to cut cookies. Arrange cut pieces on a parchment-lined baking sheet, leaving space between each.
03 - Bake cookies in the preheated oven for 17 minutes or until edges are lightly golden. Remove and transfer to a wire rack to cool completely before assembly to prevent melting of toppings.
04 - Place milk chocolate pieces in a heat-safe bowl. Heat heavy cream in the microwave for 1 to 1 1/2 minutes until small bubbles begin to form, avoiding boiling. Pour hot cream over chocolate and let sit for 3 to 5 minutes. Stir until smooth and fully melted. Chill in the freezer for 10 minutes until slightly thickened for spreading.
05 - Using a double boiler over simmering water, melt miniature marshmallows, stirring constantly until nearly melted. Stir in light corn syrup and continue mixing until smooth and glossy. Optionally add a drop of vanilla extract for enhanced flavor. Set aside.
06 - Spread a layer of cooled chocolate ganache on one cookie and a generous layer of marshmallow fluff on another. Sandwich the two together with ganache and fluff in the center. Repeat with remaining cookies. Optionally, briefly toast assembled cookies under the broiler to lightly brown marshmallow before serving.

# Extra Suggestions:

01 - Avoid overmixing dough to maintain tender cookies. Roll dough to 1/4-inch thickness for proper structure. Heat cream gently for ganache to prevent grainy texture. Cool cookies completely before assembling to prevent toppings from sliding.
02 - Store finished cookies in an airtight container at room temperature up to 5 days with parchment between layers. Freeze assembled cookies up to 2 months. Prepare components ahead for easy assembly.

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