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Brown butter graham cracker cookie dough with bits of crushed graham cracker, dipped in melted milk chocolate then sandwiched between homemade marshmallow buttercream. Delicious twist on the iconic s’mores that we have all grown up making around the campfire. These S’more Cookie Sandwiches are easy to make and can be enjoyed all year long.

I don’t know about you, but I literally crave a s’mores sandwich in the middle of winter when it’s negative 10 degrees outside. So why not be able to enjoy all the fix-ins of a s’more in the comfort of your own home.

If you’re a fan of cookie sandwiches, make sure you check out my Funfetti Cookie Sandwich! Fun delicious cookies loaded with golden oreos, sprinkles, and white chocolate. These are a must bake!

Ingredients You’ll Need:

Brown Butter (unsalted butter): Brown butter in this recipe REALLY elevates the classic s’mores flavor to a whole new level. Make sure you remove the brown butter from heat and allow to cool for at least 15 minutes before using it in the recipe.
Egg: Make sure it’s room temperature to help the ingredients combined more easily.
Vanilla bean paste or vanilla extract: You’re the boss, you choose!
Light Brown Sugar
Granulated White Sugar
All Purpose Flour
Graham Crackers: Graham crackers are a big ingredient in this recipe and it’s used in two different ways. For the cookie dough, make sure the graham crackers are finely crushed (can use store bought graham cracker crumbs, if available) as for this will help make sure the dough is able to combined nicely. For the extra add in of crushed graham crackers, you don’t want the pices to be too big, have them be no larger than the size of a quarter.
Cornstarch: Allows the cookie to be soft and chewy in texture.
Baking Powder: Adds a little puff to each cookie when baked in the oven.
Salt
Powdered Sugar: Helps add a little sweetness and make the marshmallow buttercream for firm for piping.
Marshmallow Fluff: In my opinion this is the holy grail of this whole recipe. Homemade buttercream frosting with marshmallow fluff whipped together to create a smooth and creamy filling that is just like a jumbo marshmallow.
Heavy Whipping Cream

I suggest weighing the dough so you get more of a uniformed cookie that is proportionate.

Why You’ll Love this Recipe:

All the Flavor of Classic S’mores in a Cookie Sandwich
These s’mores cookie sandwiches combine soft graham cracker cookies with a fluffy marshmallow buttercream filling and have a cookie that is dipped in melted semisweet chocolate. With the combination of flavors, you get the ultimate profile of a s’mores. The only thing missing is the fire smoke and hunting in the woods for a stick.

Soft and Chewy Graham Cracker Cookies
Made with crushed graham crackers, these homemade cookies are perfectly soft and chewy, making them the ideal base for sandwiching sweet marshmallow frosting.

Easy S’mores Dessert Recipe for Any Occasion
This recipe is not only perfect for any occasion, there are no rules here. You can make this recipe any day of the year, its a year round friendly dessert. Kids and adults both love s’mores, so who can say no to a s’more sandwich? Easy to make into small portions and the perfect treat for transportation to a party or your couch (no judgement here).

Make-Ahead and Freezer-Friendly
Prepare these s’mores cookies in advance—they store well in the fridge and freezer, making them a perfect make-ahead dessert.

Tips for Success:

Weigh your Ingredients: For someone who used to dunk their measuring cup in flour and scoop out one cup with no leveling or “fluffing” the flour beforehand, I can’t stress enough how important it is to weigh your ingredients. You will have greater success by weighing out your ingredients (science and preciseness matters in the baking world). I even suggest weighing the cookie dough so you can have an even amount and they are all equal in size so no one can fight about who gets the bigger cookie sandwich (you’re welcome, parents).

You have to CHILL the cookie dough, No Exceptions: Why? As it is, these cookies will spread a lot when they are baking. I designed the, like this so when you scoot the cookies around on the baking sheet, you get a thick cookie rather than a pancake. By chilling the dough, you prevent the cookies to spread too much, causing them to overflow and create a big mess.

Let’s Start Baking!

Print Recipe

S’mores Cookie Sandwich

Chewy graham cracker cookies made with a buttery brown butter graham cracker dough based along with crushed graham bits that's dipped in chocolate, and filled with a fluffy marshmallow American buttercream. Each bite captures the true flavor and texture of an actual s'more, plus or minus the sticky gooey mess.

Prep Time25

Cook Time16

Chill Time40

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Cookie Lover, Cookie Sandwich, Cookies, Graham Cracker, Marshmallow Frosting, S’mores Cookie Sandwich, Smores

Servings: 4 large cookie sandwiches

Ingredients

12 tbsp unsalted butter, browned
1 egg, room temperature
1 tsp vanilla
1 cup light brown sugar, packed (210 g)
1/4 cup granulated white sugar, (25 g)
3/4 cup all purpose flour, spooned and leveled (90 g)
3/4 graham crack crumbs, see note (90 g)
1 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1 cup crushed graham crackers, about 3 sheets

Marshmallow Buttercream Frosting:

4 tbsp unsalted butter, room temperature
1 cup powdered sugar, (120 g)
1/2 cup marshmallow fluff, (50 g)
1 tbsp heavy whipping cream, cold (15 ml)
1 tsp vanilla bean
1/4 tsp salt

Chocolate Dip:

1/2 cup semi sweet or milk chocolate, melted (80 g)

Instructions

Make the Brown Butter Graham Cracker Cookie Dough:

Brown the butter in a saucepan over medium heat until golden and fragrant (this will be about 10-15 minutes). Set aside and let it cool slightly.
In a large mixing bowl, whisk together the brown butter, brown sugar, and white sugar until well combined. Add in the egg and vanilla extract, mixing until the egg is fully incorporated into mixture.
In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet mixture, then fold in the crushed graham cracker pieces, be careful not to over mix the dough.
Line a small tray with parchment or wax paper and set aside. Scoop 8 cookie dough balls using a #16 cookie scoop (see note) or eye balling it (about 80 g per cookie), then place on prepared tray and freeze for 30 minutes.
Preheat oven to 350°F (175°C). Bake chilled dough for 14–16 minutes, until edges are golden but centers are soft. These cookies SPREAD but it’s okay! Immediately once the cookies are removed from the oven, push the cookies inward with a large jar or coffee mug and scoot around to form a round cookie.
After you’re done scooting the cookies, leave the cookies on the baking sheet and allow them to continue to bake for 15 minutes. Then transfer to a cooling rack to cool completely.

Melt the Chocolate:

Line a small tray/ baking sheet with parchment or wax paper, set aside. In a small microwave-safe bowl, melt the chocolate in 20-second intervals, stirring between each, until smooth.
Spoon or dip the bottoms of 4 cookies into the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet. Freeze for 5 minutes, or until the chocolate is set. Make the marshmallow buttercream frosting while they are chilling.

Make the Marshmallow Buttercream:

Using a stand mixer with the paddle attachment or a medium size bowl with a handheld mixer, beat softened butter until smooth. Add powdered sugar and beat until fluffy.
Mix in marshmallow fluff, heavy cream, vanilla, and salt until smooth and light, continue on high speed for 1 minute to get frosting fluffy in texture.
Place in piping bag with your choice of piping tip (1M is my go to choice for this cookie sandwich), or place in a zip lock bag for easy piping.

Assemble the Cookie Sandwiches:

Pair up cookies of similar size, making sure you have one chocolate dipped cookie and one plain.
Spread or pipe marshmallow buttercream onto one cookie, then sandwich with a chocolate dipped cookie. You can enjoy the cookie sandwich immediately or place in the fridge so buttercream becomes firm and makes less of a mess.

Notes

I highly suggest weighing out your cookie dough so you can have uniform cookie sandwiches that are equal in size and easy to pair together.
Make sure the brown butter has time to cool down. You can still use it when it is warm, however, if it’s very hot, you have a chance of scrambling your egg and having your mixture not come together.

Did you make these?

If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney