Frosted S’mores Cookies
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Soft and chewy graham cracker cookies topped with smooth chocolate fudge frosting and creamy marshmallow buttercream.
YOU WILL LOVE THESE CHEWY S’MORES COOKIES
Frosted s’mores cookies are everything you love about classic s’mores, without the need for a campfire. S’mores, with their crisp graham crackers, melted chocolate, and gooey marshmallows are quintessential to the summertime experience, but thanks to this recipe and some others around my site, you can actually enjoy s’mores year round.
Be sure to check out my favorite s’mores cupcakes, s’mores quick bread, s’mores cake, s’mores bars, and s’mores cheesecake.
I have often thought about what the most important part of the s’mores is, but it is the entire combination of crunchy graham crackers, decadent chocolate, and squishy sweet marshmallows that make s’mores the amazing dessert that it is. Take one away, and it just isn’t the same!
That said, my focus for this cookie is a graham cracker base, just as a traditional s’mores do. I think you’ll love how this cookie differs from my s’mores chocolate chip cookies.
NOT THE SAME AS A S’MORES CHOCOLATE CHIP COOKIE
A lot of s’ mores cookies recipes are made from a chocolate chip cookie with mini marshmallows and chocolate chips baked right into the cookie dough ball (in fact, I have a s’mores chocolate chip cookie recipe myself!), but this frosted s’mores cookie recipe is not the same as those other recipes!
This recipe takes a chewy graham cracker sugar cookie base and tops it off with a layer of chocolate fudge frosting, a layer of marshmallow creme frosting, and then topped with a sprinkle of extra graham cracker crumbs or chunky graham cracker pieces to bring it all together.
If that doesn’t convince you that these are seriously the ultimate s’mores cookies, then I don’t know what will.
FROSTED S’MORES COOKIES INGREDIENTS
Most of these ingredients are pantry staples, or they are super easy find at your local grocery store.
For the chocolate fudge frosting, feel free to substitute bittersweet or semi-sweet baking chocolate, but use less liquid to start with and add more as needed. See my standalone recipe for chocolate fudge frosting if you’re having issues troubleshooting the recipe.
GRAHAM CRACKER COOKIES
As mentioned, this easy s’mores cookie recipe starts with a graham cracker cookie base.
For the graham cracker cookies, you will need:
• all-purpose flour
• graham crackers
• cornstarch
• ground cinnamon
• baking soda
• baking powder
• salt
• unsalted butter
• light brown sugar
• egg
• vanilla extract
CHOCOLATE FROSTING
While I prefer using my chocolate fudge frosting recipe here, you can also use chocolate buttercream made from cocoa powder.
For the chocolate fudge frosting (made with melted chocolate), you will need:
• unsweetened baking chocolate
• unsalted butter
• vanilla extract
• milk or cream
• powdered sugar
• salt
MARSHMALLOW BUTTERCREAM
This is quite possibly my favorite part of the cookie! This frosting makes an appearance as the coating on my s’mores cake.
For the marshmallow buttercream, you will need:
• unsalted butter
• marshmallow creme (also known as marshmallow fluff)
• vanilla extract
• salt
• powdered sugar
HOW TO MAKE S’MORES COOKIES
In a few short steps, you’ll have some homemade frosted s’mores cookies ready to be devoured. And when I say devoured, I am not exaggerating. These cookies are so delicious!
MAKE THE GRAHAM CRACKER COOKIE BASE
STEP #1
Start by combining the dry ingredients. Whisk everything together until it is combined, then set this bowl aside.
STEP #2
Next, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined, scraping down the sides as necessary.
STEP #3
Turn the mixer speed to medium, then slowly add the flour mixture and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes. The dough will be a lot easier to deal with if you let it rest!
STEP #4
Using a cookie scoop (like this one), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be too sticky to handle.
STEP #5
Bake the cookie base for 8-10 minutes just until edges are set. The center will look underdone. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire cooking rack to cool completely before frosting.
MAKE THE CHOCOLATE FUDGE FROSTING
STEP #6
In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter, stirring constantly to precent scorching or burning. Remove this mixture from heat and allow to cool for 15 minutes.
STEP #7
Next, combine the cooled chocolate/butter mixture, vanilla extract, and milk or cream in the bowl of a stand mixer (or in a medium size bowl if you’re using a handheld mixer).
STEP #8
Turn the mixer down to low and slowly add the powdered sugar and salt. Increase the mixer speed to medium and beat until completely combined, scraping down the sides as needed.
If the frosting starts to clump, just keep mixing. It will work itself out! Add more liquid as needed to reach desired consistency– you will want to be able to spread it easily. Cover the frosting and set it aside at room temperature until yo are ready to use it.
MAKE THE MARSHMALLOW FROSTING
STEP #9
Start by creaming the butter until it is light and fluffy
STEP #10
Next, add the marshmallow creme and beat on high until smooth, about 2 minutes.
STEP #11
With the mixer on low, add the vanilla extract, salt and powdered sugar, then increase the mixer speed to medium and beat until completely combined, approximately 1 minute. Cover the frosting and set it aside at room temperature until ready to use.
ASSEMBLE THE COOKIES
When the cookies are completely cool, use a small offset spatula to spread chocolate frosting onto each cookie.
After all of the cookies are topped with chocolate frosting, pipe a dollop of marshmallow buttercream on top of the cookies. Use a small offset spatula to gently spread it around, keeping in mind it might not adhere to the chocolate frosting right away and may slide around. This does not have to be perfect, but be patient when spreading.
Sprinkle additional crush graham cracker crumbles on top of the marshmallow frosting before it sets, if desired.
S’MORES COOKIES VARIATIONS
Don’t feel like you have to frost these cookies in the order I did!
If you want to put marshmallow frosting on first and then top with the chocolate, go for it!
Feeling fancy and want to swirl them together? You can do that, too!
CAN I MAKE THESE COOKIES AHEAD OF TIME?
Definitely! Frosted s’mores cookies can totally be made ahead of time. Once you make them and assemble them with the buttercream frostings, you can store them in an airtight container for up to 5 days.
You can also prepare the cookies and both frostings up to 1 day in advance. Assemble when you are ready.
As an alternative, you can make the graham cracker cookie base and freeze them for up to 3 months. Once you are ready to eat them, thaw at room temperature and whip up those frostings.
Frosted S’mores Cookies
Ingredients
GRAHAM CRACKER COOKIES
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- 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 chocolate1 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 (57g) 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
GRAHAM CRACKER COOKIES
- Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, combine the flour, crushed graham crackers, cornstarch, cinnamon, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined, scraping down the sides as necessary.
- Turn the mixer speed to medium, then slowly add the flour and blend until no flour pockets remain. Cover the cookie dough and allow it to rest for 10 minutes.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.
- Bake the cookies for 8-10 minutes just until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely before frosting.
CHOCOLATE FUDGE FROSTING
- In a small saucepan2 over medium heat, melt the unsweetened baking chocolate and the butter, stirring constantly to prevent scorching or burning. Remove from heat and allow to cool for 15 minutes.
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled chocolate/butter mixture, vanilla extract, and milk or cream.
- Turn the mixer down to low and slowly add the powdered sugar and salt. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. If it starts to clump, just keep mixing. It will work itself out. Add more liquid as needed to reach desired consistency– you will want to be able to spread it easily. Cover and set aside at room temperature until ready to use.
MARSHMALLOW BUTTERCREAM
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).
- With the mixer on low, add the vanilla extract, salt, and powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute). Cover and set aside at room temperature until ready to use.
ASSEMBLE THE COOKIES
- When the cookies are completely cool, use a small offset spatula to spread chocolate frosting onto each cookie.
- After all of the cookies are topped with chocolate frosting, pipe a dollop of marshmallow buttercream on top of the cookies. Use a small offset spatula to gently spread it around, keeping in mind it may not adhere to the chocolate frosting right away and may slide around. This does not have to be perfect, but be patient when spreading.
- Sprinkle additional crushed graham cracker crumbs3 on top of the marshmallow frosting before it sets, if desired. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Notes
- Unsweetened chocolate: if all you have or can find is semi-sweet or bittersweet chocolate, you can still make this frosting. You may just need less liquid, so take care when adding liquid to the frosting base.
- Saucepan: you can also melt the chocolate and butter in a microwave-safe bowl in the microwave or the top of a double boiler.
- Crushed cookies: I processed 3 additional cookies to coarse crumb for sprinkling on top of frosted cookies. This is optional but makes a fun topping.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Just a quick question. The ingredients say Graham crackers, but in the instructions it says Biscoff cookies. What one do I use? Thank you!
Thanks for catching that, Janet! This is modeled after my Biscoff cookies, so that was a copy/paste issue on my end 🙂
Just wanted to make sure. Making them today. I’m excited! Thank you!
How did you know that s’mores were some of my favorite things. And these cookies were divine. They remind me of those popular cookie shop ones but these are better!
Yes, totally! Thank you, Debi 🙂
Holy Cow these were AMAZING. All my friends raved about them!
Thank you so much!
Fantastic recipe! That chocolate fudge frosting is to die for! Cannot wait to make it again this weekend.
SO good, right? Thank you so much, Minah!
Looks like a fun recipe.. I have a kitchen torch.. can you toast the marshmallows feosting?
Hi, Kim– this frosting won’t torch quite the way meringue would because it’s so buttery. You can try it but it gets pretty melty.