There’s something eternally magical about s’mores — the blend of toasted marshmallow, rich chocolate, and crunchy graham crackers is a nostalgic flavor combo that never goes out of style. But what if you could enjoy that same delicious trio all year round, no campfire required?
Enter: S’mores Sandwich Cookies — buttery graham-inspired cookies sandwiched with marshmallow crème and dipped in luscious melted chocolate. Sprinkled with flaky sea salt, these treats strike the perfect balance of sweet and savory, chewy and crisp, messy and elegant. It’s like the campfire favorite grew up, got dressed up, and walked into your kitchen ready to impress.
Whether you’re baking for the holidays, a birthday, a rainy-day kitchen adventure, or just a serious cookie craving, these sandwich cookies are as delightful to make as they are to eat. Drawing from your love for indulgent desserts (the Pistachio White Chocolate Cheesecake, and Boston Cream Pie Cheesecake) and creative treats (like the Irresistibly Caramel Cookies), these s’mores cookies are a must-try. Let’s bake some magic!!
Table of Contents
Why You’ll Love These Sandwich Cookies
- No campfire needed – Indoor-friendly s’mores experience
- Nostalgic S’mores Flavor: Graham crackers, marshmallow, and chocolate in cookie form.
- All-season favorite – Perfect for holidays, summer parties, or cozy winter treats
- Texture heaven – Buttery cookie, gooey marshmallow, smooth chocolate
- Customizable & giftable – Easy to dress up with sprinkles, drizzles, or packaging
- Kid-approved and adult-adored – The perfect crowd-pleaser
S’mores Sandwich Cookies
Equipment
- Large mixing bowl (for cookie dough)
- Medium mixing bowl (for dry ingredients)
- Electric mixer or whisk (for creaming butter)
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon (for portioning dough)
- Microwave-safe bowl (for melting chocolate)
- Spatula (for mixing and spreading)
- Measuring cups and spoons
- Oven
- Cooling rack
- Knife or offset spatula (for spreading marshmallow crème)
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mini marshmallow fluff or marshmallow crème
- 2 cups semi-sweet chocolate chips for dipping
- Flaky sea salt for garnish
Instructions
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- In another bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Gradually mix into the wet ingredients.
- Scoop dough into 1.5-inch balls and place 2 inches apart on the baking sheet. Bake for 10–12 minutes until golden. Cool completely.
- Once cookies are cool, spread marshmallow crème on the flat side of half the cookies. Top with another cookie to make a sandwich.
- Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip half of each cookie sandwich into the melted chocolate and place on parchment to set.
- Sprinkle dipped halves with flaky sea salt before the chocolate sets.
- Let cookies rest until chocolate hardens. Store in an airtight container.
What you will need + Helpful Substitutions
For the Cookies:
- 1 cup unsalted butter, softened
– Salted butter works too, just reduce added salt to 1/4 tsp - 1 cup brown sugar
– Light or dark both work - 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
– Crush your own or use pre-made crumbs - 1 tsp baking soda
- 1/2 tsp salt
For the Filling:
- 1 1/2 cups marshmallow fluff or marshmallow crème
– Regular mini marshmallows can be melted in a pinch
For Dipping:
- 2 cups semi-sweet chocolate chips
– Substitute with milk or dark chocolate - Flaky sea salt, for garnish
– Adds a gourmet touch and balances sweetness
Step-by-Step Instructions
Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
Tip: Scrape down the bowl for even mixing.
Add Eggs and Vanilla
Beat in the eggs, one at a time, then mix in vanilla extract.
Tip: Room-temperature eggs blend better.
Combine Dry Ingredients
In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Gradually add the dry mix to the wet ingredients, mixing just until combined.
👉 Pro Tip: Don’t overmix the dough — this keeps the cookies soft and chewy!
Scoop and Bake
Using a cookie scoop or tablespoon, scoop 1.5-inch balls of dough and place them 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until golden around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.
Tip: Slightly underbake for chewy cookies.
Fill with Marshmallow
Once the cookies are completely cool, turn half of them over and spread about 1 tablespoon of marshmallow crème onto the flat side. Top with another cookie to form a sandwich.
Tip: Use an offset spatula for smooth spreading.
Melt the Chocolate
Place chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
👉 Tip: You can also melt the chocolate in a double boiler for more control.
Dip and Garnish
Dip half of each sandwich into the melted chocolate and place on parchment to set. While the chocolate is still wet, sprinkle with flaky sea salt for a gourmet finish.
Tip: Use a light hand with salt for balance;
Set and Store
Let the cookies rest at room temperature or refrigerate for 10–15 minutes until the chocolate is firm. Store in an airtight container at room temp for up to 5 days.
Tip: Layer with parchment to prevent sticking.
Optional Toppings and Twists
Want to make these sandwich cookies your own? Try these tasty upgrades:
- Crushed graham crackers sprinkled on the chocolate
- Rainbow sprinkles or holiday-themed decor
- Peanut butter marshmallow filling
- White Chocolate Drizzle: Sweet, contrasting swirl.
- Chopped Toasted Almonds: Nutty, crunchy accent.
- Add a layer of caramel with the marshmallow
- Chocolate drizzle
Nutritional Info (Per Cookie Sandwich)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
(Note: Values are approximate and vary by ingredients used.)
Storage & Reheating
Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
Reheating: Not needed — enjoy at room temp! But a 10-second microwave zap gives a gooey twist.
Ingredient Substitutions Recap
- Butter → Vegan Butter: Dairy-free alternative.
- Brown Sugar → Coconut Sugar: Natural sweetener.
- Flour → Gluten-Free Flour: Gluten-free option.
- Marshmallow Crème → Melted Marshmallows: Homemade filling.
- Semi-Sweet Chocolate → Milk Chocolate: Sweeter dip.
What to Serve with Sandwich Cookies
These cookies pair wonderfully with:
- Cold milk (classic!)
- Iced lattes or mochas
- Hot chocolate with a cinnamon stick
- Vanilla ice cream (make an epic sundae!)
- Berry compote on the side for a fruity contrast
FAQs
Can I use marshmallows instead of fluff for sandwich cookies ?
Yes! Melt mini marshmallows with a splash of water or butter, then spread. Note: it sets faster than fluff, so work quickly.
How do I make gluten-free sandwich cookies?
Use gluten-free graham crackers and a 1:1 gluten-free flour blend.
Can I skip the chocolate dip?
Absolutely. They’ll still be delicious — or try drizzling instead.
Can I make the sandwich cookies dough ahead of time?
Yes! Dough can be refrigerated for up to 48 hours. Let it sit at room temp for 10 minutes before scooping.
Whether you’re a lifelong s’mores fan or just in the mood for a decadent treat, these sandwich cookies bring together all the best parts of a nostalgic favorite in a format you can enjoy any time of year. They’re gooey, chocolatey, chewy, and oh-so-satisfying — the kind of cookie that leaves everyone reaching for seconds.
If you bake them, share your creations with me using #SandwichCookiesSeason — I’d love to see your delicious spins and creative toppings!
