Frosted S'mores Cookies

Soft and chewy graham cracker cookies topped with smooth chocolate fudge frosting and creamy marshmallow buttercream.

Prep Time15

Bake Time10

Resting Time10

Total Time35

Servings: 22 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.

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.

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.

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.

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.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!