S’mores Sandwich Cookies
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Check out this copycat girl scout smores sandwich cookies recipe! Homemade graham cracker cookies that are filled with marshmallow fluff and chocolate ganache. If you enjoy a s’mores, you have to try this s’mores sandwich cookies!
I love a cookie sandwich cookie and this recipe here is an instant favorite for my family. This has quickly made it to the top of our list along with Linzer Cookies.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- butter – I used salted butter for this cookies, but unsalted will work too.
- brown sugar – I used dark brown sugar for this recipe and I would recommend that you do too because of the additional molasses.
- honey – honey adds to the flavor of the graham cracker cookie as well as the chewiness.
- eggs – Use large eggs in the recipe.
- cinnamon –
- whole wheat flour – What are graham cracker cookies without whole wheat flour? It’s a must and works great being used along with all-purpose flour.
- corn syrup – This is for the homemade marshmallow cream. Use light corn syrup.
- cream of tartar – The cream of tartar is added to the egg whites while making the marshmallow cream to stabilize the egg whites. This is prevent the egg whites from being overmixed and falling.
Substitutions and Variations
- If you don’t have dark brown sugar, you can add 2 tablespoons of molasses (not blackstrap) to 1 cup of granulated sugar or 1 tablespoon of molasses to 1 cup of light brown sugar.
- You can omit the cinnamon or substitute it for your favorite warm spices.
- You can skip making the homemade marshmallow cream and use store-bought marshmallow creme or fluff.
- Instead of using chocolate ganache, you could use Nutella.
NOTE: This recipe has not been tested with other substitutions or variations
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How to make S’mores Sandwich Cookies
Graham Cracker Cookies – First thing before we make these graham cracker cookies is to preheat the oven and line a cookie sheet with parchment paper.
Step 1: Cream together the butter, both sugars, and honey. Next add in the eggs, vanilla, cinnamon, salt, and baking powder mix until combined.
Step 2: Add in the all-purpose flour and whole wheat flour and mix on low until combined.
Step 3: Roll the cookies out between 2 pieces of parchment paper. It should be about 1/4 inch thickness.
Step 4: Cut the cookies out using a rectangle cutter or something similar.
Step 5: Place the cookies about 1 inch apart on the prepared baking sheet. Place in the oven and bake until the bottom edges are golden.
Step 6: Let the cookies cool on the hot cookie sheet for about 10 minutes before transferring to a cooling wrap to cool completely.
Homemade Marshmallow Fluff – This ultra fluffy marshmallow filling for these cookies is a must!
Step 7: Add the egg whites and cream of tartar to a mixing bowl. Set aside.
Step 8: In a large saucepan over low heat, stir water, sugar, and corn syrup until the sugar is dissolved. Once the sugar is dissolved, stop stirring and turn the heat up to medium. Add a candy thermometer and let it come up to 240 degrees. Remove from the heat.
Step 9: Going back to the mixing bowl, using a whisk attachment, whip up the egg whites until they reach soft peaks. Put the mixer on low and slowly pour the sugar syrup into the egg white mixture. Once all of the sugar syrup is added, turn the mixer to high and beat for another 6 to 8 minutes until thick and glossy.
Chocolate Ganache – Next you want to make your chocolate ganache. It is so easy to make and it really gives these cookies that stand out flavor you want.
Step 10: In a microwave-safe bowl, add the chocolate chips and heavy whipping cream.
Step 11: Microwave in short 30 second bursts and stir after each burst.
Step 12: Once the ganache is smooth and creamy, whisk in the salt and vanilla extract.
Assembling the S’mores Sandwich Cookies – Take cooled cookies and pipe on some chocolate ganache and marshmallow fluff in the cookie. Then top with the other cookie.
Tips and Tricks
How to Store and Freeze
If you don’t eat all the cookies right away, no worries. Just store any leftover s’mores cookies in an airtight container in the fridge. They will last up to 5 days in the fridge. You will find the cookies begin to dry out.
If you use a vacuum seal system you can extend the freezer life of the sandwich cookies. It is up to you on how you choose to freeze the cookies.
These sandwich cookies do freeze if you want to store some for later. Place in a freezer bag or airtight container. Freeze for 3-4 months.
When you want a cookie or two, just remove from the freezer and place in the fridge to thaw out. Or you can do a quicker thaw on the counter for around an hour. Don’t let the cookies sit out for more than 2 hours.
Recipe FAQs
Absolutely. If you don’t want to make homemade marshmallow fluffy you don’t have to. Feel free to reach for store bought.
It will alter the flavor of the cookies just slightly but it will be a tasty pairing all the same.
Sure, if you don’t want to use semi-sweet chips, reach for milk chocolate. It will make chocolate ganache the same, it just won’t be as rich.
Feel free to use whatever chocolate chips you would like. I find that the semi-sweet gives you a closer flavor to the Girl Scout cookies.
No worries, if you don’t have a piping bag, simply reach for sealable bags. Pour the marshmallow fluff and chocolate into the bag. Then cut off the end of the bag, and use that to squeeze into the cookies.
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S’mores Sandwich Cookies
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Ingredients
Ganache
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Marshmallow Fluff
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup corn syrup
- 3 egg whites room temperature
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Cookies
- 1 cup butter slightly softened
- 1 cup dark brown sugar firmly packed
- 1/4 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups whole wheat flour
- 3 – 3 1/2 cups all-purpose flour
Instructions
Ganache
- Add the chocolate and heavy cream to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is smooth and creamy.
- Add salt and vanilla. Stir to combine.
- Allow the ganache to cool to a spreadable consistency. This can take hours at room temperature or can be sped up by being placed in the fridge.
Marshmallow Fluff
- Wipe down the stand mixer bowl with vinegar or lemon juice to ensure it’s grease-free.
- Add the egg whites and cream of tartar to the mixer bowl. Set aside.
- Add water, sugar, and corn syrup to a large saucepan. Place over low heat and stir to combine.
- Once the sugar is dissolved, place a candy thermometer in the pot and turn the temperature up to medium. Don’t stir from this point on as crystals will form.
- Simmer for about 8-10 min until it reaches 240 degrees F (softball stage) on the candy thermometer. Remove from the heat once it comes up to temperature. Set aside.
- Turn your mixer to medium speed and whip the egg whites to soft peaks using the whisk attachment. This will take about 3 to 4 minutes.
- Reduce speed to medium/low and very slowly pour the sugar syrup into the whites in a thin, steady stream. If your sugar mixture has cooled off and began to firm up, pop it back on the heat to make it liquid again.
- Once all of the syrup is incorporated, increase mixer speed to medium/high and continue whipping for 6 to 8 minutes, or until the mixture is thick and glossy. The egg whites will deflate and then they will thicken and puff up.
- Add in vanilla and continue to whip until the fluff has cooled.
- Scoop into an airtight container and store at room temperature or use to fill cookies immediately.
Cookies
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Add the butter and sugar to the stand mixer bowl. Cream together using the paddle attachment on medium-high.
- Add the honey and mix until combined.
- Add the eggs, vanilla, cinnamon, salt, and baking powder. Beat until thoroughly combined. If your mixture looks broken, scrape down the sides and mix on HIGH until it comes back together.
- Add the whole wheat flour and all-purpose flour all at once and mix on low until the dough comes together and forms a ball.
- Place the cookie dough between two pieces of parchment paper and roll to 1/4 inch thickness. Cut the cookies out using a rectangle cookie cutter or a different shape.
- Place on the prepared cookie sheet about 1 inch apart and bake for 7 to 10 minutes or until the edges are slightly golden brown and the top is pale and no longer appears wet and dark. If your dough is slightly thicker, it may take 10 to 12 minutes to bake.
- Once baked, remove from the oven and let cool on the cookie sheet for about 15 minutes before transferring to a wire rack or paper towel to cool completely.
Assembling the Sandwich Cookies
- Lay the cooled cookies flat out. Make sure you have a top and a bottom half.
- Place the spreadable consistency ganache in one piping bag fitted with a coupler or large round tip and the marshmallow fluff in another also fitted with a large round tip. You can also use storage bags and cut a hole in one of the corners to resemble the large piping tip.
- Pipe the spreadable chocolate ganache on the bottom cookie and the marshmallow fluff on the top cookie.
- Sandwich the two together and gently press to have the fillings slightly pop out the sides of the cookies. Serve immediately.
- To store the prepared sandwich cookies, place them in a storage bag or airtight container and into the fridge. The ganache needs to be chilled to prevent spoiling.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
