Description
Delight in these Frosted S’mores Cookies featuring a crispy graham cracker cookie base topped with rich chocolate fudge frosting and a fluffy marshmallow buttercream, perfectly capturing the campfire classic in cookie form. Easy to bake and assemble, these cookies are ideal for sharing or enjoying as a nostalgic treat.
Ingredients
Graham Cracker Cookies
- 1 cup + 2 Tablespoons (135g) all-purpose flour
- 6 graham crackers (crushed into a fine crumb, about ¾ cup)
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- ¾ cup (150g) firmly packed light brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
Chocolate Fudge Frosting
- 2 ounces (57g) unsweetened baking chocolate (coarsely chopped)
- ¼ cup (57g) unsalted butter
- 1 teaspoon vanilla extract
- ¼ cup (60mL) milk or cream
- 2 cups (240g) powdered sugar
- ⅙ teaspoon salt
Marshmallow Buttercream
- ½ cup (113g) unsalted butter (softened to room temperature)
- 3 and ½ ounces (99g) marshmallow creme
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 and ¾ cups (210g) powdered sugar
Instructions
- Preheat and prep: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside to prepare the dough.
- Mix dry ingredients: In a medium bowl, combine all-purpose flour, crushed graham crackers, cornstarch, ground cinnamon, baking soda, baking powder, and salt. Whisk until thoroughly mixed. Set aside.
- Cream butter and sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream softened butter and light brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, then beat until fully combined, scraping down sides as needed.
- Add dry ingredients: Reduce mixer speed to medium and gradually add the flour mixture. Mix until no pockets of flour remain. Cover the dough and allow it to rest for 10 minutes for better consistency.
- Scoop and shape cookies: Using a #50 cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Roll each into a smooth ball by hand; dough should be soft but not sticky.
- Bake cookies: Bake for 8-10 minutes until the edges are just set and centers appear slightly underdone. Remove from oven and cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before frosting.
- Make chocolate fudge frosting: In a small saucepan over medium heat, melt unsweetened baking chocolate and butter, stirring constantly to prevent burning. Remove from heat and cool for 15 minutes.
- Combine chocolate frosting ingredients: In a medium bowl, mix the cooled chocolate/butter mixture, vanilla extract, and milk or cream using a mixer. Slowly add powdered sugar and salt on low speed, then beat on medium speed until smooth and spreadable. Adjust consistency with more liquid if needed. Cover and set aside at room temperature.
- Prepare marshmallow buttercream: In a large bowl, beat softened butter until light and fluffy. Add marshmallow creme and beat on high until smooth (about 2 minutes). On low speed, add vanilla extract, salt, and powdered sugar, then increase speed to medium and beat until combined (about 1 minute). Cover and set aside.
- Assemble the cookies: Once cookies are fully cooled, spread a layer of chocolate fudge frosting on each cookie with a small offset spatula.
- Add marshmallow buttercream topping: Pipe or dollop a generous amount of marshmallow buttercream on top of the chocolate frosting. Gently spread with a spatula, being patient as the frosting may slide initially.
- Optional finishing touch: Sprinkle extra crushed graham cracker crumbs on the marshmallow frosting before it sets for added texture and presentation.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. They freeze well for up to 3 months; thaw at room temperature before serving.
Notes
- Allow cookies to cool completely before frosting to prevent melting.
- Use room temperature ingredients for best mixing results.
- The dough resting time improves texture and easier handling.
- Adjust milk or cream in frosting to achieve desired spreadability.
- Cookies can be made ahead and frozen; thaw before frosting for best texture.
- Crushed graham crackers on top add a classic touch and crunch.
