Frosted Smores Cookies: The Ultimate Recipe for Gooey Goodness

Frosted Smores Cookies: Prepare to embark on a delightful journey back to childhood campfires with a sophisticated twist! Imagine the gooey, chocolatey, marshmallowy goodness of a classic s’more, now perfectly captured in a soft, chewy cookie, and then elevated with a luscious, creamy frosting. Are you ready to experience a taste of nostalgia that’s both familiar and utterly irresistible?

The humble s’more, a beloved treat enjoyed around campfires for generations, has a surprisingly rich history. While its exact origins are debated, the first published recipe for “Some More” appeared in a Girl Scout handbook in the 1920s. Since then, it has become a quintessential symbol of summer nights, friendship, and simple pleasures. But who says you need a campfire to enjoy that iconic flavor combination?

That’s where these Frosted Smores Cookies come in! People adore s’mores for their perfect balance of textures and tastes: the crisp graham cracker, the melting chocolate, and the gooey marshmallow. This cookie recipe captures all of that magic in a convenient, portable, and utterly delicious form. The soft, chewy cookie base, studded with chocolate chunks and mini marshmallows, provides the perfect foundation for a generous layer of creamy, marshmallow-infused frosting. It’s a symphony of flavors and textures that will have you reaching for another bite. These cookies are perfect for parties, bake sales, or simply a sweet treat to brighten your day. Get ready to create a batch of these delightful cookies and share the joy of s’mores with everyone you know!

this Recipe

Ingredients:

• For the Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup graham cracker crumbs (about 14 full graham cracker sheets)
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• For the Chocolate Ganache:
• 8 ounces semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• For the Marshmallow Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ½ cup marshmallow fluff
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Topping:
• ½ cup mini marshmallows, toasted (optional)
• ¼ cup graham cracker crumbs (optional)
• Chocolate shavings (optional)

Making the S’mores Cookie Dough

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. This step is crucial for creating a tender cookie!
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a less tender cookie.
5. Incorporate Graham Cracker Crumbs: Gently fold in the graham cracker crumbs until they are evenly distributed throughout the dough. I like to use a spatula for this step to avoid overmixing.
6. Add Chocolate Chips and Marshmallows: Fold in the milk chocolate chips and mini marshmallows. Again, be gentle to avoid crushing the marshmallows.
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the cookies from spreading too much during baking. Chilling also helps the flavors meld together. You can chill the dough for up to 24 hours.

Baking the Cookies

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
2. Scoop and Arrange Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to bake slightly as they cool on the baking sheet.
4. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Chocolate Ganache

1. Heat the Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer. Do not boil.
2. Pour Over Chocolate: Pour the hot cream over the finely chopped semi-sweet chocolate in a heatproof bowl.
3. Let Sit and Stir: Let the mixture sit for 1 minute to allow the heat to melt the chocolate. Then, gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
4. Cool Slightly: Let the ganache cool slightly while you prepare the marshmallow frosting. This will help it thicken slightly and make it easier to spread.

Making the Marshmallow Frosting

1. Cream the Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy. This usually takes about 3-5 minutes.
2. Gradually Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Be sure to scrape down the sides of the bowl frequently.
3. Add Marshmallow Fluff: Beat in the marshmallow fluff until well combined.
4. Add Milk, Vanilla, and Salt: Add the milk, vanilla extract, and salt, and beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.

Assembling the Frosted S’mores Cookies

1. Frost with Ganache: Once the cookies are completely cooled, spread a thin layer of chocolate ganache over the top of each cookie.
2. Frost with Marshmallow Frosting: Immediately after applying the ganache (before it sets), frost each cookie with a generous amount of marshmallow frosting. You can use a knife or a piping bag to apply the frosting.
3. Add Toppings (Optional): If desired, sprinkle the toasted mini marshmallows, graham cracker crumbs, and chocolate shavings over the marshmallow frosting.
4. Let Set: Allow the frosting to set for a few minutes before serving. This will help prevent the frosting from being too sticky.

Tips for the Best S’mores Cookies:

• Use Room Temperature Ingredients: Using room temperature butter and eggs will help the ingredients combine more easily and create a smoother dough.
• Don’t Overmix the Dough: Overmixing the dough can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
• Toast the Marshmallows: Toasting the mini marshmallows before adding them to the topping will give them a delicious smoky flavor. You can toast them under the broiler for a few seconds, but watch them carefully to prevent them from burning.
• Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations:

• Dark Chocolate: Use dark chocolate chips instead of milk chocolate chips for a richer flavor.
• Peanut Butter: Add ½ cup of peanut butter to the cookie dough for a peanut butter s’mores flavor.
• Pretzel Pieces: Add ½ cup of crushed pretzel pieces to the cookie dough for a salty-sweet flavor.
• Different Extracts: Experiment with different extracts, such as almond extract or maple extract, to add a unique flavor to the cookies.

Enjoy!

These Frosted S’mores Cookies are a delightful treat that combines the classic flavors of s’mores into a soft and chewy cookie. The chocolate ganache and marshmallow frosting add an extra layer of indulgence that will make these cookies a hit with everyone. Enjoy baking and sharing these delicious cookies!

Conclusion:

And there you have it! These Frosted Smores Cookies are truly something special, and I genuinely believe they’re a must-try for anyone who loves the classic campfire treat. The combination of the chewy, graham cracker-infused cookie base, the gooey melted chocolate chunks, and that perfectly toasted marshmallow frosting is simply irresistible. It’s like a little taste of summer, no matter the time of year.

But why are these cookies so special? It’s more than just the sum of their parts. It’s the way the flavors and textures all come together in perfect harmony. The slight tang of the graham cracker balances the sweetness of the chocolate and marshmallow, while the soft cookie and gooey fillings create a delightful contrast. Plus, let’s be honest, who can resist a cookie that looks this good? That golden-brown frosting, those perfectly placed chocolate chunks – they’re practically begging to be eaten!

I’ve made these cookies countless times, and they’re always a hit. Whether I’m bringing them to a potluck, baking them for a special occasion, or simply craving a sweet treat, they never disappoint. And the best part is, they’re surprisingly easy to make! Even if you’re not an experienced baker, I’m confident that you can whip up a batch of these delicious cookies with ease.

Now, let’s talk serving suggestions and variations. While these cookies are absolutely divine on their own, there are plenty of ways to customize them to your liking. For a truly decadent experience, try serving them warm with a scoop of vanilla ice cream. The warm cookie and cold ice cream create a delightful contrast that’s simply heavenly. Or, if you’re feeling adventurous, you could even crumble them over a bowl of chocolate pudding for an extra-special treat.

If you’re looking to switch things up, there are also plenty of variations you can try. For a richer flavor, use dark chocolate chunks instead of milk chocolate. Or, if you’re a fan of nuts, you could add some chopped pecans or walnuts to the cookie dough. You could even experiment with different types of marshmallows for the frosting. Mini marshmallows will melt more evenly, while jumbo marshmallows will create a more dramatic, toasted effect.

Another fun variation is to add a sprinkle of sea salt to the top of the cookies before baking. The salt will enhance the sweetness of the chocolate and marshmallow, creating a truly irresistible flavor combination. And if you’re feeling really creative, you could even try adding a layer of Nutella to the cookie dough before baking. The Nutella will add a rich, nutty flavor that complements the chocolate and marshmallow perfectly.

Ultimately, the possibilities are endless! Feel free to experiment and find the variations that you love the most. The most important thing is to have fun and enjoy the process of baking these delicious Frosted Smores Cookies.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake up a batch of these amazing cookies. I promise you won’t regret it! And once you’ve tried them, I’d love to hear what you think. Share your photos and comments on social media using the hashtag #FrostedSmoresCookies. I can’t wait to see your creations and hear about your experiences! Happy baking!