Recipe for s'mores cookies: double chocolate cookies, filled with graham cracker cookie butter topped with torched vanilla bean marshmallow fluff.
About S'mores Cookies
Oh. My. Goodness. These cookies! If you are a s'mores lover, buckle up. These cookies are going to be your new favorite. They are a double chocolate chocolate cookie, think dark chocolate chewy cookie with lots of chocolate chips, and they're stuffed with homemade graham cracker cookie butter. Once they are done baking they get a piping of Italian meringue, aka homemade vanilla bean marshmallow fluff, that is then torched to golden brown perfection. I'm proud to say that these are definitely the best cookies I've created and I am SO excited to share the recipe with you.
Ingredients & Equipment for S'mores Cookies
- Flour– all purpose flour will be used to give the cookies the best "chew"
- Cocoa powder– I recommend Dutch process cocoa powder for the best flavor
- Butter-make sure it’s unsalted and softened to room temperature
- Baking powder and soda– to help the cookies rise
- Salt– brings out all the flavors
- Eggs– egg yolks for the cookies, and egg whites for the meringue (make sure they're room temperature)
- Cream of tartar– stabilizes the meringue
- Sugar– granulated, powdered and brown sugar will all be used in these cookies
- Vanilla bean paste– gives the meringue an incredible flavor
- Graham crackers– will be turned into cookie butter
- Heavy cream- used in the cookie butter to make it extra creamy
- Cookie sheet
- Small cookie scoop
- Stand mixer (makes making meringue so much easier)
- Candy thermometer– essential for making meringue to know when the sugar is the right temperature
- Torch– used to toast the meringue
How to Make S'mores Cookies
For the Graham Cracker Cookie Butter
Add 10 graham crackers to a food processor and pulse until they are very finely ground.
Then add in ¼ cup of powdered sugar and combine.
Then pour in 3 tablespoon melted, slightly cooled butter and mix until incorporated.
Lastly add in ¼ cup of cream.
Pulse until it is smooth and everything is fully incorporated together.
Divide the graham cookie butter into 14, and roll into balls. Place them in the freezer for 20 minutes while working on the cookie dough.
For the Double Chocolate Cookies
Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
Next, add in two egg yolks and 1 ½ teaspoon of vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
Then add in 1 cup of flour, ¼ + 2 tablespoon Dutch process cocoa powder, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined.
Add in ½ cup of semi-sweet chocolate chips to the cookie dough. Mix just until incorporated.
Assembling & Baking the Cookies
Preheat the oven to 350 degrees.
With a small cookie dough scoop, scoop two portions of cookie dough. Place a ball of chilled graham cracker cookie butter between the dough and roll to close.
Bake the cookies at 350 degrees for 14-16 minutes.
Remove from the oven then let them cool completely before topping with the meringue.
Pro tip: When the cookies are straight out of the oven go around them with a circular cookie cutter to help mold them into a perfect circle.
For the Vanilla Bean Marshmallow Fluff
While the cookies cool make the Italian meringue.
Start by adding 3 room temperature egg whites and ½ teaspoon of cream of tartar to the bowl of a stand mixer. Make sure the bowl is completely free of grease. Whisk the egg whites until soft peaks form.
Meanwhile heat ¾ cups of sugar and ¼ cup + 2 tablespoon of water on the stove until it reaches 240 degrees on a candy thermometer. Once it reaches 240 degrees, slowly pour it into the egg whites with the mixer on medium low speed.
Once it is all added turn the mixer up to the highest speed (one interval at a time) and whip the mixture until very firm peaks form. This can take up to 10 minutes.
Once firm peaks form add in 1 ½ teaspoon of vanilla bean paste and mix again on high speed to ensure the consistency is still firm. If the meringue is still warm continue to whip until it is room temperature.
Add the meringue to a piping bag fitted with a decorative tip. Pipe a generous portion on meringue onto each cooled cookie. With a torch, toast the meringue until it is golden brown, then serve!
Store any left over cookies in an air tight container for up to three days. The meringue will unfortunately only stay fluffy for a day or so.
If you make these cookies please tag me on Instagram @inbloombakery_ I would love to see your creations! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
📖 Recipe
S'mores Cookies
Ingredients
For the Graham Cracker Cookie Butter
- 10 graham crackers full sheet
- 3 tablespoon melted and slightly cooled butter
- ¼ cup cream or whole milk
- ¼ cup powdered sugar
For the Double Chocolate Cookies
- ¾ cup softened, unsalted butter
- ¼ cup granulated white sugar
- ¾ cup packed, light brown sugar
- 2 egg yolks room temperature
- 1 ½ teaspoon vanilla bean paste
- 1 ¼ cups all-purpose flour spooned and leveled, see notes
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup + 2 tablespoon cocoa powder Dutch process
- ½ cup semi-sweet chocolate chips
For the Vanilla Bean Marshmallow Fluff
- 3 egg whites (room temperature)
- ½ teaspoon cream of tartar
- ¾ cup granulated white sugar
- ¼ cup + 2 tablespoon water
- 1 ½ teaspoon vanilla bean paste
Instructions
For the Graham Cracker Cookie Butter
- Add 10 graham crackers to a food processor and pulse until they are very finely ground.
- Then add in ¼ cup of powdered sugar and combine.
- Then pour in 3 tablespoon melted, slightly cooled butter and mix until incorporated.
- Lastly add in ¼ cup of cream.
- Pulse until it is smooth and everything is fully incorporated together.
- Divide the graham cookie butter into 14, and roll into balls. Place them in the freezer for 20 minutes while working on the cookie dough.
For the Double Chocolate Cookies
- Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- Next, add in two egg yolks and 1 ½ teaspoon of vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- Then add in 1 cup of flour, ¼ + 2 tablespoon Dutch process cocoa powder, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined.
- Add in ½ cup of semi-sweet chocolate chips to the cookie dough. Mix just until incorporated.
Assembling & Baking the Cookies
- Preheat the oven to 350 degrees.
- With a small cookie dough scoop, scoop two portions of cookie dough. Place a ball of chilled graham cracker cookie butter between the dough and roll to close.
- Bake the cookies at 350 degrees for 14-16 minutes.
- Remove from the oven then let them cool completely before topping with the meringue.
For the Vanilla Bean Marshmallow Fluff
- While the cookies cool make the meringue.
- Start by adding 3 room temperature egg whites and ½ teaspoon of cream of tartar to the bowl of a stand mixer. Make sure the bowl is completely free of grease. Whisk the egg whites until soft peaks form.
- Meanwhile heat ¾ cups of sugar and ¼ cup + 2 tablespoon of water on the stove until it reaches 240 degrees on a candy thermometer. Once it reaches 240 degrees, slowly pour it into the egg whites with the mixer on medium low speed.
- Once it is all added turn the mixer up to the highest speed (one interval at a time) and whip the mixture until very firm peaks form. This can take up to 10 minutes.
- Once firm peaks form add in 1 ½ teaspoon of vanilla bean paste and mix again on high speed to ensure the consistency is still firm. If the meringue is still warm continue to whip until it is room temperature.
- Add the meringue to a piping bag fitted with a decorative tip. Pipe a generous portion on meringue onto each cooled cookie. With a torch, toast the meringue until it is golden brown, then serve!
Notes
- Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
- When the cookies are straight out of the oven go around them with a circular cookie cutter to help mold them into a perfect circle.
- Store any left over cookies in an air tight container for up to three days. The meringue will unfortunately only stay fluffy for a day or so.
These look amazing!
Thanks Dana! I hope you enjoy!
WOW! Absolutely delicious, I made these for a party and they were gone! I highly recommend these cookies!
Very tasty! Huge cookies but easy to make them disappear! I don't have a torch so I stuck them under the broiler for a couple minutes which worked just fine.
Okay so first off
1. Not using grams.
2. What's a full grahm sheet of 10 crackers because what your norm is, is not mine.
(measurements!)