These S’mores Sandwich Cookies are what campfire dreams are made of—no sticks, no flames, just pure, gooey perfection in cookie form. With a buttery graham cracker cookie base, a rich chocolate ganache center, and the most drool-worthy toasted marshmallow filling, this is a treat that’s going straight to the top of your “must bake” list.
And if you don’t believe me, just ask my son Westin! He took one bite and gave them an 11 out of 10. According to him, these are the best sandwich cookies I’ve ever made. And I have to say… I totally agree.
The Cookies: Buttery Graham Cracker Heaven
Let’s start with the cookies. These aren’t just “graham flavored” cookies. They’re soft, buttery graham cracker cookies that taste like your favorite pie crust—but in chewy, cookie form. The graham crackers are ground up and blended into the dough, giving every bite a nutty, toasty, golden-brown flavor that pairs perfectly with the fillings.
But here’s the key: texture matters!
For a sandwich cookie, the cookie can’t be too thick or crunchy. If it is, the second you bite down, it’ll push all that delicious filling right out the sides. So I make sure these graham cookies bake up soft, slightly chewy, and thin enough that you can bite straight through without making a mess.
It’s a detail that makes all the difference.
The Toasted Marshmallow Filling: Gooey Gold
Let’s talk marshmallow. For these s’mores sandwich cookies, I didn’t just slather in marshmallow fluff and call it good. Nope—we’re going all in with real toasted marshmallows, blended with butter, powdered sugar, and a little extra marshmallow fluff for that signature stretchy, slightly crunchy, creamy texture.
The result? A filling that tastes like the marshmallow on your s’more that caught fire just a little—you blew it out, it got golden and caramelized, and you squished it between two graham crackers. That flavor? That’s what we’re going for.
Toasting the marshmallows before blending them into the filling gives the fluff a deeper, roasted flavor that makes these cookies next level.
Don’t Forget the Ganache
Of course, no s’more is complete without chocolate. But instead of just adding a piece of chocolate, I went with a smooth, rich dark chocolate ganache. It spreads easily and balances out the sweet marshmallow with a slightly bitter edge.
When sandwiched between those soft graham cookies with the marshmallow filling, the ganache adds a creamy, melt-in-your-mouth richness that brings all the flavors together.
Final Thoughts
These S’mores Sandwich Cookies are nostalgic, elevated, and honestly kind of magical. The combination of textures—the soft cookies, the gooey marshmallow, the silky ganache—is everything you want in a bite-sized treat. And they’re fun to make, toast, and devour.
They’re also kid-approved and Westin-endorsed—which is saying something, because that kid has taste. ????
If you’re looking for a cookie that brings the taste of summer s’mores indoors (and makes everyone around you say “WOW”), this is the one.
???? Find the full recipe below, and don’t forget to tag me @cakebycourtney when you make them—I need to see your marshmallow toasting skills!
More Sandwich Cookies You’ll Love
For the Cookies
- 2 1/4 cups (235 g) graham cracker crumbs, about 16 full crackers
- 2 1/4 cups (270 g) all-purpose flour
- 1 1/2 tsp (4 g) cinnamon
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (4 g) cornstarch
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (2 g) baking powder
- 1 cup (226 g) unsalted butter
- 1 3/4 cups (385 g) brown sugar
- 2 large eggs
- 2 teaspoons (8.4 g) vanilla
For the Toasted Marshmallow Filling
- 24 marshmallows, regular size (not the mini and not the jumbo)
- 1 cup (125 g) powdered sugar, measured and then sifted
- 1 cup (226 g) unsalted butter, at room temperature
- 1/2 teaspoon (2.1 g) pure vanilla extract
- 1 jar (200 g) marshmallow fluff, I use the Jet Puff brand
For the Chocolate Ganache
- 1/2 cup (75 g) semi-sweet or dark chocolate chips
- 1/4 cup (57 g) whipping cream
For the Cookies
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Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside. (Do not use silpat mats. The cookies will spread too much on silpat).
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In a medium size mixing bowl, whisk together the graham cracker crumbs, flour, cinnamon, baking soda, cornstarch, salt and baking powder. Set aside.
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In a large mixing bowl, beat the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes.
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Add the eggs and vanilla and then mix on medium speed for about a minute to incorporate.
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With the mixer on low, add the flour mixture and mix until no streaks of flour remain.
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Measure out golf ball size balls of dough (about 1.2 ounces). Roll into a ball and place onto parchment line baking sheets. (I fit 12 on each of my baking sheets).
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Flatten eat cookie to about 1/4-inch. I like to put a small piece of parchment on each cookie and then use the bottom of a cup to flatten the cookies.
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Bake the cookies for 8-9 minutes. Let the cookies cool completely before assembly.
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These cookies should be soft, so don’t worry if they look a little “undone” when you take them out.Makes 36 individual cookies and 18 sandwich cookies.
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NOTE: for thicker cookies, only use 2 cups of graham cracker crumbs and increase the flour to 2 1/3 cups.
For the Marshmallow Filling
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Place the marshmallows on a cookie sheet lined with parchment paper that is also sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
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Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
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With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
For the Ganache
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In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.
Assembly
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Pipe about a 1-2 tablespoons of marshmallow filling onto the cookie without going all the way to the edge.
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On another cookie, spread a thin layer of chocolate ganache, again, not going all the way to the edge.
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Push the two cookies together gently.
For Thicker Cookies: if you want your cookies a little thicker, just reduce the graham cracker crumbs to 2 cups and increase the flour to 2 1/3 cups.
#Smores #Sandwich #Cookies #Soft #Gooey #Totally #Irresistible
