These sandwich s’mores cookies are among the best cookies of all time! Soft graham inspired cookies sandwiching rich chocolate ganache and topped with real roasted marshmallows.
I’m having a lot of trouble finding the words to start the s’mores cookie blog post. Picture one Godmother, sitting in front of the computer screen, smiling like a total goof and dancing around trying to come up with an opening for probably one of my top 3 favorite cookies of all time. Ever. I can even clearly tell you where I was when I pictured these s’mores cookies.
These s’mores cookies pre-date the existence of even Goodie Godmother the bakery. When I worked in my last “office job”, we often ate lunch outside. One day, while chatting about baking with some friends, this image of a cookie popped into my head! I saw the s’mores cookies, in all their perfect cookie sandwich cuteness, and knew they had to happen. I even checked Google to see if maybe I was just recalling something I’d seen elsewhere, but no. The s’more sandwich cookie in this particular form was destined to be a Goodie Godmother signature.
Of course, I was just planning the bakery then. But this is better. Because now we can all enjoy s’mores cookies.
I’ll warn you that these cookies have a lot of steps. First, you have to make the cookie, then the ganache, then assemble, and finally, play with fire. Safely, of course. Actually, these cookies were my excuse to buy my first kitchen torch. Most people buy one for creme brulee… I wanted to set marshmallow cookies on fire. Sort of.
The practical reason for using a kitchen torch to toast the marshmallows is that an oven broiler is not an acceptable stand-in. You need a more directed heat source or ganache will melt out from between your cookies and you’ll have a mess!
If you really don’t want to buy a kitchen torch though, a lighter will work. I discovered this a few weeks ago when my old kitchen torch died right before I was supposed to take a dozen and a half cookies to my daughter’s summer camp. So I used a lighter; lit the marshmallows on fire with one hand, and then waved my other hand like a madwoman to extinguish the flame and leave just the right char on the marshmallows and nothing else. It works, but the kitchen torch is much, much faster.
Another thing I’d recommend when making these cookies is to go ahead and whip up a double batch. A single batch makes about 18 sandwich cookies, but these are so popular, I always double (or triple!) and freeze the extra unbaked cookies. The cookies bake up perfectly from the freezer, so you can easily scale the batch to make just what you need. S’mores cookies are very rich, lots of flavor in each, so most people will only eat 1-2 in a sitting.
Oh, and if you’re wondering how to handle the ganache if you just want to bake up 3-4 cookies for an easy after dinner dessert for the family, let me tell you my secret…
I use Nutella. If I’m just making 4 cookies for the family, and I don’t have heavy cream on hand or this is a last minute decision, I swap in Nutella and make a Nutella s’mores cookie. Amazing, of course. I personally still prefer a good dark chocolate ganache, but this is my second favorite filling. And since I’m sharing a bakery vault recipe that’s very dear to me, I’m going to share allllllll the secrets.
I hope when you make it, it earns a special place in your heart as it has mine. Because with this recipe in particular, I really wish I could reach through the screen and share with you. This recipe, like all the others, is made and shared in love. But something about what my oldest has dubbed, “the marshmallow cookies”, holds a special place in my heart.
This blog has grown far beyond the scope of what my little bakery ever could, and I am grateful. Yet, when I share vault recipes like this, I hope somehow they find their way to my old regular clients. Perhaps, armed with the recipe to their old favorites, they will make them, and it’s kind of like baking for them again. Only this time I get to share the joy in the creation, and they get to see the beautiful smiles I saw when the treats are shared with others.
Thank you for being here, darlings. Enjoy the s’mores cookies!
- 12 tablespoons unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1/2 cup lightly packed brown sugar
- 3 tablespoons honey
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Ganache Filling and Finishing Touches
- 3 ounces semisweet or dark chocolate, chopped
- 2 ounces heavy whipping cream
- mini marshmallows
Before you bake your cookies...
- Combine the chocolate and heavy cream in a microwave safe bowl and microwave for 1 minute at 50% power. Allow to sit about 20 seconds and then stir. Repeat in 30 second increments until the chocolate has completely melted and the ganache is smooth and shiny. Set aside.
Bake your cookies...
- Preheat your oven to 375 F and line 2 cookie sheets with parchment paper. Set aside.
- Using a mixer fitted with the paddle attachment (or a hand mixer and large mixing bowl), cream together the butter, 2/3 cup of the granulated sugar, and all the brown sugar until light and fluffy. Scrape the sides of the bowl.
- Stir in the egg, honey, molasses, and vanilla. Scrape the sides of the bowl.
- In a smaller bowl, sift together the flour, 1 teaspoon of the cinnamon, baking powder, baking soda, and salt. Add to the wet ingredients in 2 batches, scraping the sides of the bowl after each.
- In another small bowl, combine the remaining 1/3 cup of the granulated sugar with the remaining 1/2 teaspoon of cinnamon.
- Use a small cookie scoop or a tablespoon to measure out tablespoon-sized balls of dough. Roll each into a ball and roll in the cinnamon sugar mixture. Flatten slightly and place on the cookie sheet. Repeat for all the cookie dough.
- Bake the cookies for 10-12 minutes, rotating the pans once during baking. Remove when you see light brown coloring along the edge of the cookies. Allow to set on the baking sheets for 5 minutes before transferring to a rack to cool completely.
Once the cookies are cool...
- Pair cookies into sets of two by size. Use a small round cookie cutter to cut a hole in the center of what will become your top cookie.
- Place your chocolate ganache (which should be set by now) in a piping bag. Pipe onto the bottom cookie (see video in the blog post). Top the bottom cookie with the top cookie.
- Fit 3-4 mini marshmallows into the center of your top cookie and gently press into the ganache.
- Use a kitchen torch to toast the marshmallows. Serve your cookies! You may also store them in an airtight container up to 3 days.
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