Bite into smooth and creamy chocolatey marshmallow goodness with these Frosted S’mores Cookies. These soft and chewy graham cracker cookies are layered with chocolate fudge frosting and a light and fluffy marshmallow buttercream. Enjoy s’mores, but without the campfire. These cookies will definitely have you saying I want S’more! Bring to a cookie exchange or any potluck, they will be a hit of the party.
How to Make these Mouthwatering Frosted S’mores Cookies
First make the Graham Cracker Cookies
In a medium size bowl, add in flour, ground graham crackers, cornstarch, ground cinnamon, baking soda, baking powder, and salt. Whisk until combined and set aside. If you don’t have a food processor or grinder for the graham cracker crumbs, place the crackers in a Ziploc baggie and use a rolling pin to crush them into fine crumbs.
In a separate large bowl, cream together brown sugar and softened unsalted butter for 2 minutes using a stand or hand mixer on medium speed until light and fluffy. Scrape the sides of the bowl using a rubber spatula as needed.
Add in egg and vanilla extract, beat for an additional 30 seconds until completely combined.
Gradually add flour mixture into wet ingredients, gently mix using a rubber spatula until combined.
Scoop out 1 1/2 Tbs of cookie dough, rolling into balls and placing on prepared cookie sheet, keeping at least 2 inches apart. Bake in preheated oven for 9-10 minutes or until the edges are starting to lightly brown.
Remove from oven and leave on sheet pan about 5 minutes before transferring them to a wire rack to completely cool. While cookies are cooling, move on to the next step.
Whip up the Chocolate Fudge Frosting
Gather ingredients: unsweetened baking chocolate (coarsely chopped), unsalted butter, vanilla, milk, powdered sugar, and salt.
In a medium sized bowl, melt chocolate and butter together by using microwave. Start with 15 seconds, stir gently, then microwave in 2-5 second increments while pausing in between and stirring gently until the chocolate is just about melted. Be careful to not scorch or burn the chocolate mixture, which can happen if it is cooked for too long and it gets too hot. Please be patient with this step, chocolate can burn very easily and quickly. The chocolate will also continue to melt a little more once out of the microwave while it’s still warm. Can also use a double boiler to melt the chocolate, but I find that using the microwave is much faster and you don’t need to clean an extra pan. Let mixture cool for about 5-10 minutes.
While gently whisking by hand, mix in vanilla extract, milk, and salt. Gradually whisk in powdered sugar until completely combined and the desired consistency is acheived. It should be light and fluffy, and able to be spread easily. Add in 1 Tbs milk at a time if mixture needs to be thinned out a little. Set aside and move on to the next step.
Beat the Marshmallow Buttercream Frosting
Gather ingredients: softened unsalted butter, marshmallow creme, vanilla extract, salt, and powdered sugar.
Cream the butter using a hand or stand mixer on medium speed for 2 minutes scraping the sides of the bowl using a rubber spatula as needed. Add in marshmallow creme, continue to beat on medium for an additional 1 minute. Add in vanilla extract and salt, beat for a few seconds until just combined. Gradually add in powdered sugar. Start on low speed, then increase to medium speed and beat until light and fluffy, about 1 minute once all powdered sugar is added in. Set aside.
Layer Frosted S’mores Cookies
In a small bowl, crush 1-2 graham crackers into small crumbs, using your hands to crush them. Layer each cookie first with chocolate fudge frosting, then a layer of marshmallow buttercream using a butter knife or icing spatula. Sprinkle graham cracker crumbs to finish.
If you happen to have a small kitchen butane torch, flame kiss the tops after sprinkling the graham cracker crumbs giving it an additional toasted flavor. Move quickly with the flame. Just another added layer of deliciousness!
Frosted S’mores Cookies
Description
A soft and chewy graham cracker cookie smothered with chocolate fudge frosting and marshmallow buttercream.
Ingredients
Graham Cracker Cookies
Chocolate Fudge Frosting
Marshmallow Buttercream
Instructions
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Preheat oven to 350F. Line a cookie sheet with nonstick parchment paper.
Graham Cracker Cookies
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In a medium size bowl, add in flour, ground graham crackers, cornstarch, ground cinnamon, baking soda, baking powder, and salt. Whisk until combined and set aside.
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In a separate large bowl, cream together brown sugar and softened unsalted butter for 2 minutes using a stand or hand mixer on medium speed until light and fluffy. Scrape the sides of the bowl using a rubber spatula as needed. Add in egg and vanilla extract, beat for an additional 30 seconds until completely combined.
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Gradually add flour mixture into wet ingredients, gently mix using a rubber spatula until combined.
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Scoop out 1 1/2 Tbs of cookie dough, rolling into balls and placing on prepared cookie sheet, keeping at least 2 inches apart. Bake in preheated oven for 9-10 minutes or until the edges are starting to lightly brown.
-
Remove from oven and leave on sheet pan about 5 minutes before transferring them to a wire rack to completely cool. While cookies are cooling, move on to the next step.
Chocolate Fudge Frosting
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Gather ingredients: unsweetened baking chocolate (coarsely chopped), unsalted butter, vanilla, milk, powdered sugar, and salt.
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In a medium sized bowl, melt chocolate and unsalted butter together by using microwave. Start with 15 seconds, stir gently, then microwave in 2-5 second increments while pausing in between and stirring gently until the chocolate is just about melted. Be careful to not scorch or burn the chocolate mixture. Please be patient with this step, chocolate can burn very easily and quickly in microwave. Let mixture cool for about 5-10 minutes.
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While gently whisking by hand, mix in vanilla extract, milk, and salt. Gradually whisk in powdered sugar until completely combined and the desired consistency is acheived. It should be light and fluffy, and able to be spread easily. Add in 1 Tbs milk at a time if mixture needs to be thinned out a little. Set aside and move on to the next step.
Marshmallow Buttercream Frosting
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Gather ingredients: softened unsalted butter, marshmallow creme, vanilla extract, salt, and powdered sugar.
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Cream the butter using a hand or stand mixer on medium speed for 2 minutes scraping the sides of the bowl using a rubber spatula as needed. Add in marshmallow creme, continue to beat on medium for an additional 1 minute. Add in vanilla extract and salt, beat for a few seconds until just combined.
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Gradually add in powdered sugar. Start on low speed, then increase to medium speed and beat until light and fluffy, about 1 minute once all powdered sugar is added in. Set aside.
Layer Frosted S'mores Cookies
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In a small bowl, crush 1-2 graham crackers into small crumbs, using your hands to crush them. Layer each cookie first with chocolate fudge frosting, then a layer of marshmallow buttercream using a butter knife or icing spatula. Sprinkle graham cracker crumbs to finish. Enjoy these smooth and creamy Frosted S'mores Cookies.
Note
- Store cookies at room temperature in an airtight container up to 5 days.