Miss Raven's Kitchen

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Ooey, gooey, soft graham cracker crumb and chocolate chip-filled cookies topped with a marshmallow fluff frosting are a major upgrade from the regular old s’mores! If you want to impress your party this summer, then bring these cookies. It’s nostalgic, a little messy in the best way, and completely irresistible.

Table of Contents:

1. Table of Contents:
2. Why You’ll Love This Recipe
3. Ingredients for S’mores Cookies with Marshmallow Frosting
4. Tips & FAQs
5. Recipe:
6. Check out these other great recipes!

Why You’ll Love This Recipe

Ok, classic s’mores are great, don’t get me wrong. I’m always looking for ways to upgrade them, though. July 4th weekend is coming up, and I thought to myself, “What if I made cookies instead? They’ll still be ooey and gooey like the original treat, but let’s elevate a bit.” Thus, the s’mores cookie was born. I would totally add mallow bits to this; I don’t know why I didn’t! Maybe garnish the frosting with extra graham cracker crumb, or torch it…but that’s for a later date. My husband has requested these cookies be made a lot more than this once, and I’m completely ok with it! Sophia loves them too, but what kid doesn’t love cookies?

These cookies are super easy to make. There’s no need to maintain a campfire for them! They’re super comforting and go perfectly with the end of a summer party when the sun is just setting, and you have that beautiful sunset sky. The graham cracker crumbs brought a different kind of texture to it. It was still a soft cookie, but it was a bit crunchy. It was a buttery crunch and was utterly delightful. The chocolate chips are a welcome gift, as is chocolate in a s’more. It’s the kind of dessert that feels fun and a little indulgent but still simple enough to pull off on a weeknight. Plus, it’s a guaranteed crowd-pleaser—kids love it, adults feel nostalgic eating it, and it disappears fast every single time.

Oh, and don’t let anyone question you about using marshmallow fluff in frosting. My husband did. He didn’t want me to do it because he thought it wouldn’t work; it wouldn’t turn out how I wanted it to. I did my research. I’m Mrs. Right for a reason 🙂 (Love you!)

Ingredients for S’mores Cookies with Marshmallow Frosting

• All-Purpose Flour, Baking Soda, Salt, Cornstarch, Graham Crackers: The graham crackers are run in a food processor to create crumbs. The baking soda and cornstarch work together to create a soft, chewy cookie. Do not avoid the cornstarch! Trust me on this. If you want a bakery-perfect cookie, use it.
• Unsalted Butter, Light Brown Sugar, Granulated Sugar, Egg & Egg Yolk, Vanilla Extract: The wet ingredients for these cookies. Why the egg yolk? Well, this is to help add richness. moisture, and texture. There is a lot of science behind the perfect cookie that I spent countless hours researching. Take my word for it, and use the egg yolk.
• Semi-Sweet Chocolate Chips: You can use mini chips, but I used regular-sized chips. Dark chocolate chips also work here! Feel free to fold in mallow bits with them, too.
• Marshmallow Fluff, Powdered Sugar: These, plus salt, butter, and vanilla, create this gooey marshmallow frosting. I could easily sit there with the bowl of frosting and eat straight from it, but I held myself back.

Tips & FAQs

• Storage: The frosted cookies can be stored up to 4 days in an airtight container in the fridge because of the frosting. Unfrosted cookies will last at room temperature for 5 days. The frosting itself will be good for 4 days in the fridge.
  • Freeze: The frosting can be frozen up to 3 months. Allow to thaw overnight in the fridge, or on the counter at room temperature for 2 hours max.
    • If you need the frosting immediately and you forget to thaw it, you can place the sealed container in lukewarm water to defrost. After thawing, the frosting will appear separated, curdled, or dense. All you need to do is rewhip it until it’s smooth again.
  • Make Ahead: The cookies and frosting can be made a day in advance. Allow the frosting to sit for 30 minutes before frosting the cookies.
• Frosting Fixes:
  • If it’s too runny, keep beating on high. If that doesn’t work, place the mixing bowl in the fridge for about 30 minutes. Do not add more powdered sugar to this. Temperature is the best way to achieve the perfect frosting.
  • If the frosting is too thick, add a very tiny amount of milk or cream to fix it. Add as much as needed until it’s smooth and fluffy.
• The cookie dough will seem tough after mixing; therefore, folding the chocolate chips will be a bit of a challenge. This is fine! There is nothing to worry about. This is because of the graham cracker crumbs. It acts as breadcrumbs would; it holds everything together like a binder. The cookies bake normally.
• Variations:
  • Add mallow bits to the dough.
  • Toast the marshmallow frosting if you have a kitchen torch. It’ll feel more nostalgic.
  • Drizzle with melted chocolate and graham cracker crumbs.
• Wine Pairings:
  • As with any dessert, a sweet wine is needed. I recommend a ruby port to serve with this. It’s rich, chocolatey, and slightly sweet, which mirrors the cookie and makes the marshmallow flavor pop.
  • Another great option is Brachetto d’Acqui. It’s light, slightly sparkling, and sweet with strawberry notes. This one cuts through the richness and keeps things from feeling too heavy.
  • A 3rd option is a Semi-Sweet Lambrusco. It has a slight fizz, dark fruit notes, and a touch of sweetness. It balances the dessert while keeping it fun and not overly rich.
  • Non-Alcoholic Options: While a cold glass of milk is the ultimate pairing, let’s take it one step further with chocolate milk. A cold brew or iced coffee that is lightly sweetened balances the sweetness of the cookie and frosting because of the bitterness of the coffee. A chai latte is a great choice. Warm spices with a sweet cookie are underrated. Try a s’mores milkshake with this!

Recipe:

Check out these other great recipes!