If you don’t know what a s’more is, I’m going to have to direct you to this video from the Sandlot.
Actually, even if you do know what a s’more is, I’m still going to need you to watch that video. The scene is a classic and gave us not only the instructions on how to properly create one of the best all-time campsite/summer treats, but also one of the greatest quotes of any 1990s-era-kid’s life: “You’re killing me Smalls!”
With Memorial Day coming up tomorrow, I just knew that I had to share the recipe for these S’mores Cookies. Much like with my Graham Cracker Toffee Cookies, some of the flour is swapped out for graham cracker crumbs, imbuing the whole cookie with that slightly sweet, almost-nutty flavor that graham crackers are known for. Not only that, but they make these cookies just a bit more tender. They’re soft and tear into two pieces easily.
With the graham cracker flavor already making its way throughout the cookie, you add the semi-sweet chocolate chips which help to keep the cookie a bit grounded–they aren’t quite as rich as dark chocolate, but not as sickly sweet as milk chocolate can sometimes be. Semi-sweet chips provide the perfect balance that makes these S’mores Cookies indulgent, but keeps them from being over-the-top sweet.
The cookie itself is straightforward. Once again, it’s one of those recipes that I like to mess with halfway through, smashing the cookies beyond their natural spread so that, by the time I’m ready to add the frosting, there’s a nice flat surface to do so.
The frosting is made with more marshmallow fluff/creme than it is powdered sugar and, if you were to have it on its own, might still be just way too sweet to handle–that’s the problem I have with American buttercream. However, when you combine it with the nutty, slightly sweet flavor of the graham cracker and the semi-sweet chocolate, it takes these cookies right into a happy medium that provides instant s’mores happiness. With the large ratio of marshmallow in this frosting, it appears a bit shiny and may take some time to dry before you can actually go ahead and store these cookies. If you want to eat them right away though, it gives these cookies the melted quality you want from a toasted and smushed marshmallow!
These are pretty quick to throw together (I even threw the cookie sheet in the freezer for a while after they came out of the oven–cool them a little bit, transfer to an unused baking sheet, and speed up the cooling process if you can’t wait to add the marshmallow buttercream and tuck into these–and frosted them while the chocolate was still a bit melted but the cookie was cool enough to not create a melted buttercream mess). Depending on your personal preferences, you’ll likely have extra marshmallow frosting when you’re done assembling your s’mores. That’s when it’s good to return to another 90’s classic and dip some graham crackers into frosting: Dunkaroos.
What do you say? You want a s’more?
“Some more of what?…I haven’t had anything yet, so how can I have some more of nothing.”
| Cook Time | 20 minutes |
| Servings |
cookies
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- 1/3 cup butter softened (5 Tbsps)
- 3/4 cup powdered sugar
- 1 1/2 cups marshmallow creme/fluff
- 3/4 tsp vanilla extract
Ingredients
Marshmallow Buttercream
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- In the bowl of a stand mixer or with a hand mixer, beat the softened butter on high. Gradually add in the powdered sugar, beating until the frosting comes together. Add in the marshmallow creme/marshmallow fluff and the vanilla extract. Beat until light.
- Once the cookies are cool and the buttercream is made, take a butter knife or a spatula and spread the frosting over the top of the cookie. Leave the cookies out on a cooling rack or cool baking sheet to set before storing in an airtight container (of course, these can also be eaten right away!).