top of page
  • Madison

Gooey S'mores Sandwich Cookies

Imagine the magic of a campfire, the aroma of melting chocolate, and toasted marshmallows—but without leaving your kitchen. Gooey S'mores Sandwich Cookies bring that quintessential campfire treat to your home. These irresistible cookies feature two perfectly baked graham cracker cookies filled with gooey, toasted marshmallow buttercream and rich, whipped chocolate ganache. Perfect for satisfying your s'mores cravings, no camping trip required!

Recipe from Tasting Table

PREP TIME: 1.42 hours

COOK TIME: 14 minutes



For the cookies

  • 2 ¼ cups graham cracker crumbs

  • 2 tablespoons granulated sugar

  • ¼ cup brown sugar

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, melted and cooled

  • 1 large egg

  • 1 teaspoon vanilla extract

For the whipped ganache

  • ½ cup heavy whipping cream

  • 4 ounces high-quality semi-sweet chocolate, chopped

  • 1 teaspoon vanilla extract

For the toasted marshmallow buttercream

  • 7 ounces marshmallow creme

  • 1 cup butter, softened

  • 2 ½ cups powdered sugar

  • 1 teaspoon vanilla extract


  1. Line two baking sheets with mats or parchment paper. Set aside.

  2. In a large bowl, whisk together the graham cracker crumbs, granulated sugar, brown sugar, baking soda, baking powder, and salt.

  3. Add the melted butter, egg, and vanilla extract to the bowl, and mix until a soft dough forms.

  4. Scoop out 1 tablespoon of dough at a time and roll the dough between your hands to form balls. Place on the prepared baking sheets, and refrigerate for at least 30 minutes or freeze for about 10 minutes.

  5. Preheat the oven to 350 F.

  6. Bake the cookies in the oven for 8–10 minutes, until golden brown on the edges. Let cool completely.

  7. Meanwhile, heat the heavy cream in a saucepan until it just starts to steam.

  8. Pour the heated cream over the chopped chocolate in a medium bowl. Let sit for at least 1 minute.

  9. Whisk the cream and chocolate mixture until it comes together and becomes shiny. Refrigerate for 15–30 minutes, until it cools and thickens.

  10. Once cooled, add the ganache to the bowl of a stand mixer with the vanilla extract. Whip until the ganache becomes light and fluffy. Set aside.

  11. Set your oven to broil.

  12. Spread the marshmallow creme in a thin layer on a baking sheet lined with parchment paper, then set aside.

  13. In the bowl of a stand mixer, beat the butter until smooth.

  14. Add the powdered sugar and vanilla extract, and beat until light and fluffy.

  15. Place the baking sheet with marshmallow creme under the broiler and heat for 1–2 minutes, until golden brown on top. Watch carefully, as this can happen very quickly!

  16. Scrape the toasted marshmallow creme into the stand mixer and beat until the mixture becomes smooth. The frosting will likely first separate from the warm marshmallow but will come together again as you keep beating it. Let cool completely.

  17. Pipe or spread the marshmallow buttercream onto the bottom of half of the cookies.

  18. Pipe the whipped ganache on top of the marshmallow buttercream.

  19. Place the remaining cookie halves on top to make cookie sandwiches, then serve!


bottom of page