Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 1 cup (120 g) finely crushed graham cracker crumbs
- 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 tsp ground cinnamon (optional)
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, 2 tsp vanilla extract, 2 Tbsp milk
- 8 oz (225 g) semisweet chocolate, chopped or chips
- 1/2 cup (120 ml) heavy cream, pinch of salt
- 16 large marshmallows
Do This
- 1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
- 2. Cream butter and sugars; beat in egg and vanilla. Mix in dry ingredients and milk to form a soft dough. Chill 30 minutes.
- 3. Scoop 1 Tbsp portions, roll into balls, flatten slightly, and bake 8–10 minutes until set and lightly golden at the edges. Cool completely.
- 4. For ganache, heat cream until steaming, pour over chocolate with a pinch of salt, let sit 2–3 minutes, then stir smooth. Cool until thick and spreadable.
- 5. Spread a generous layer of ganache on half of the cookies.
- 6. Top the remaining cookies with 1 marshmallow each and broil 30–60 seconds until toasted, or torch carefully. Sandwich toasted-marshmallow cookies onto the chocolate-coated cookies. Let set, then serve.
Why You’ll Love This Recipe
- All the nostalgia of campfire s’mores, without smoke, mess, or a fire pit.
- Soft, graham-inspired cookies sandwich gooey toasted marshmallow and rich chocolate ganache.
- Fun to assemble and perfect for parties, bake sales, or cozy movie nights.
- Make-ahead friendly: bake cookies and make ganache in advance, then toast and assemble when you are ready.
Grocery List
- Produce: None needed
- Dairy: Unsalted butter, heavy cream, milk, 1 large egg
- Pantry: Graham crackers, all-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, fine salt, ground cinnamon, vanilla extract, semisweet chocolate, large marshmallows
Full Ingredients
Graham-Inspired Cookie Dough
- 1 1/2 cups (195 g) all-purpose flour
- 1 cup (120 g) finely crushed graham cracker crumbs (about 8 full cracker sheets)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon (optional but recommended for classic graham flavor)
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 2 Tbsp (30 ml) milk (just enough to bring dough together, as needed)
Chocolate Filling (Ganache)
- 8 oz (225 g) semisweet chocolate, finely chopped (or good-quality chocolate chips)
- 1/2 cup (120 ml) heavy cream
- 1/8 tsp fine sea salt (a small pinch, to enhance flavor)
Toasted Marshmallow Filling
- 16 large marshmallows (1 per sandwich cookie)
Optional Garnish
- Flaky sea salt, for sprinkling on the chocolate
- Extra finely crushed graham cracker crumbs, for dusting the finished cookies
Step-by-Step Instructions
Step 1: Prepare your pans and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Line 2 large baking sheets with parchment paper for easy release and cleanup. If you have only one sheet, you can bake in batches.
Crush the graham crackers into fine crumbs if you have not yet done so. You can pulse them in a food processor or place them in a zip-top bag and roll with a rolling pin until very fine. Measure out 1 cup (120 g) of crumbs after crushing.
Step 2: Make the graham cookie dough
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer (or stand mixer fitted with the paddle attachment) on medium speed for 2–3 minutes, until light, creamy, and slightly paler in color. Scrape down the bowl as needed.
Add the egg and vanilla to the butter mixture. Beat again on medium speed for about 30 seconds, just until smooth and fully combined.
On low speed, mix in the dry ingredients in two additions, just until no streaks of dry flour remain. If the dough looks very dry or crumbly, add the milk 1 tablespoon at a time, mixing briefly after each addition, until the dough comes together into a soft, scoopable consistency. Avoid overmixing once flour is added so the cookies stay tender.
Step 3: Chill and portion the dough
Cover the bowl of dough and chill it in the refrigerator for 30 minutes. This helps the dough firm up, making it easier to handle and helping the cookies keep their shape while baking.
After chilling, use a 1-tablespoon measuring spoon or small cookie scoop to portion the dough. Roll each portion between your palms into a smooth ball and place on the prepared baking sheets, leaving about 2 inches (5 cm) of space between cookies. You should get about 32 dough balls, which will yield 16 sandwich cookies once assembled.
Gently press each dough ball down with your fingertips to flatten slightly into a puck about 1/2 inch (1.25 cm) thick. This encourages even spreading and a nice flat surface for sandwiching.
Step 4: Bake and cool the cookies
Bake one sheet at a time for 8–10 minutes, rotating the pan halfway through, until the cookies are set around the edges, slightly puffed, and just turning golden at the bottoms. They should still look soft in the center; they will firm up as they cool. Do not overbake, or they will lose their soft, s’mores-like texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. Repeat with the second tray. Cool the cookies fully before filling so the ganache and marshmallow do not run right off.
Step 5: Make the chocolate ganache filling
Place the chopped semisweet chocolate (or chocolate chips) in a medium heatproof bowl. Add the pinch of salt.
In a small saucepan, heat the heavy cream over medium-low heat until it is steaming and small bubbles form around the edges, 1–3 minutes. Do not let it boil vigorously.
Pour the hot cream over the chocolate. Let it sit undisturbed for 2–3 minutes to soften the chocolate, then gently stir with a spatula or whisk, starting in the center and working outward, until completely smooth and glossy.
Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency, about 15–20 minutes. If it gets too firm, you can briefly warm the bowl over a saucepan of gently simmering water (double boiler style), stirring until just loosened.
Step 6: Toast the marshmallows
Once the cookies are cool and the ganache is thick but spreadable, arrange 16 of the cookies top-side up on a parchment-lined baking sheet. Place 1 large marshmallow in the center of each of these 16 cookies. These will be the “top” halves of your sandwiches.
Set your oven to broil on high. Position a rack in the upper third of the oven, but not so close that the marshmallows will immediately scorch. Slide the tray under the broiler and toast the marshmallows for 30–60 seconds, watching them constantly. As soon as they are puffed and deeply golden with some toasty brown spots, remove the tray. They go from perfect to burnt very quickly.
Alternatively, you can use a kitchen torch: leave the cookies on a heatproof surface and carefully torch the tops of the marshmallows until toasted and caramelized to your liking.
Step 7: Assemble the s’mores sandwich cookies
While the marshmallows are still warm and soft, spread a generous spoonful (about 1–1 1/2 teaspoons) of ganache onto the underside of each of the remaining 16 plain cookies. If you like, sprinkle a few flakes of sea salt over the ganache for contrast.
Working quickly, take one marshmallow-topped cookie and gently press a ganache-covered cookie on top, marshmallow side facing ganache, to form a sandwich. Press just until the marshmallow spreads to the edges. Repeat with all remaining cookies.
Place the assembled sandwich cookies back on the wire rack or a parchment-lined tray and let them sit at room temperature for 20–30 minutes so the ganache can firm up and the marshmallow can set slightly. If your kitchen is warm, you can refrigerate them for 10–15 minutes instead, just until set.
Before serving, you can dust the edges lightly with extra graham cracker crumbs for a pretty, rustic finish.
Pro Tips
- Chill for neat edges: Chilling the dough keeps the cookies from spreading too much so your sandwiches stack nicely and look uniform.
- Match cookie sizes: Try to pair cookies that are similar in diameter for each sandwich. This makes them easier to assemble and more attractive on a platter.
- Watch the broiler closely: Marshmallows can burn in seconds. Keep the oven door slightly ajar and your eyes on them the whole time.
- Let ganache thicken: If the ganache is too runny when you assemble, it will squeeze out. Wait until it holds soft peaks when stirred.
- Serve slightly warm if desired: For extra gooey s’mores vibes, warm finished sandwiches in a low oven (275°F / 135°C) for 3–5 minutes before serving.
Variations
- Peanut butter twist: Replace 1/4 cup (56 g) of the butter with 1/4 cup (65 g) creamy peanut butter in the cookie dough, and drizzle the finished sandwiches with melted peanut butter.
- Dark chocolate and sea salt: Use bittersweet chocolate (70% cacao) in the ganache and finish each sandwich with a tiny pinch of flaky sea salt on the exposed chocolate edge.
- Marshmallow creme shortcut: Skip the broiled marshmallows and spread a layer of marshmallow creme on one cookie, ganache on the other, then sandwich. You will miss the toasty flavor, but it is fast and still delicious.
Storage & Make-Ahead
Store assembled s’mores sandwich cookies in an airtight container at cool room temperature for up to 2 days, layering with parchment to prevent sticking. For longer storage, refrigerate up to 5 days; let them sit at room temperature for 15–20 minutes before serving so the ganache softens slightly.
You can also prepare components in advance: bake and cool the cookies up to 3 days ahead and store them airtight at room temperature. The ganache can be made 3–4 days in advance and refrigerated; gently rewarm over a pan of hot water until spreadable. Assemble and toast the marshmallows shortly before serving for the best texture.
To freeze, place unfilled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then fill and toast as directed. Assembled sandwiches can be frozen, but the marshmallow texture will be slightly chewier once thawed.
Nutrition (per serving)
Approximate values per sandwich cookie (1 of 16): about 250 calories, 3 g protein, 35 g carbohydrates, 12 g fat, 7 g saturated fat, 1 g fiber, 22 g sugars, 140 mg sodium. Values will vary based on exact ingredients and portion sizes.
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