S'mores Sandwich Cookies
These gooey s’mores sandwich cookies combine buttery graham cracker cookies, marshmallow crème, and melted chocolate for the ultimate all-season indulgence!
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.
