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Few things bring back sweet summer memories like gooey campfire s’mores and these homemade Girl Scout s’mores cookies capture all that fun right from your kitchen bench. With each bite you get crispy graham base creamy chocolate ganache and soft marshmallow with no camping required. They are the perfect answer for those off season cookie cravings and offer a delicious step up from the boxed originals.
The first time I pulled these out for a winter game night people’s eyes lit up. Now my family requests them for movie marathons birthday parties and random weekends all year.
Ingredients
- Crushed graham crackers: bring out that classic s’mores flavor choose honey or cinnamon and pulse into fine crumbs for best texture
- All-purpose flour and whole wheat flour: make a hearty but tender cookie go for fresh flour for maximum taste
- White sugar and brown sugar: add just the right sweetness and a hint of caramel depth use soft brown sugar for easy blending
- Baking soda and baking powder: work together for the perfect cookie lift always check both are fresh and clump free
- Kosher salt and ground cinnamon: balance the sweet notes and lift the graham taste try using Vietnamese cinnamon for extra fragrance
- Unsalted butter: for richness and structure select the best quality for extra depth
- A large egg: binds the dough and keeps cookies soft farm fresh eggs give the best color and texture
- Vanilla extract: brings warmth and enhances all the flavors real vanilla makes a big difference
- Molasses: for bold smoky sweetness try to use unsulphured molasses for complexity
- Whole milk: helps the dough hold together and bakes up tender always use very cold milk for more manageable dough
- Heavy cream and milk chocolate pieces: combine for a silky ganache use good chocolate bars chopped finely for smooth melting
- Miniature marshmallows: melt fast and create fluffy fluff pick soft fresh ones for quickest and smoothest results
- Light corn syrup: keeps the marshmallow layer glossy and smooth look for clear syrup with no off flavors
Step-by-Step Instructions
- Prepare The Dough:
- Combine graham cracker crumbs flour sugars baking soda baking powder salt and cinnamon in a food processor. Pulse everything together until you get a fine sandy texture. Add cubes of butter and pulse until the mixture looks like coarse meal. Add the egg vanilla molasses and milk then pulse slowly until a thick dough forms but avoid overmixing. Gather the dough into a disk wrap and chill for at least thirty five minutes so it is easier to roll and gives better texture.
- Roll And Cut The Cookie Dough:
- Dust your work surface with flour. Unwrap your chilled dough and roll it out to a quarter inch thick slab using steady even pressure. Cut out cookies using a rectangular or any favorite cutter then arrange on a lined baking sheet with space between each. Gather and reroll dough scraps gently for more cookies.
- Bake The Cookies:
- Heat the oven to three fifty degrees Fahrenheit if not already done. Bake cookies for about seventeen minutes watching for golden edges and a lightly set center. If you bake too long they will be hard so check early. Cool cookies fully on wire racks before adding toppings.
- Make The Chocolate Ganache:
- Place chopped chocolate in a bowl. Warm the heavy cream just until small bubbles show at the edge but do not let it boil. Pour cream over chocolate and let it sit three to five minutes before stirring smooth and glossy. Chill ganache in the freezer for ten minutes before using for easy spreading.
- Prepare The Marshmallow Fluff:
- Use a double boiler over simmering water combine mini marshmallows and corn syrup stirring constantly until melted and glossy. Blend until the mixture is lump free. If you like add a drop of vanilla. Once smooth transfer to a bowl and let cool slightly for easy spreading.
- Assemble The S’mores Cookies:
- When cookies are cool spread ganache on one cookie and marshmallow fluff on another. Sandwich gently so the layers meet in the middle. Repeat until all are filled. For a toasted effect briefly broil the assembled cookies but watch closely to avoid burning.
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Every time I make these for my niece she insists on licking the marshmallow bowl and helps cut out the cookies. The molasses in the dough is my secret for deep graham richness that little addition makes a big difference in flavor.
Storage Tips
To keep cookies soft and marshmallow layers tidy store them flat in an airtight container with parchment or wax paper between layers. The plain cookies freeze well and you can finish them with ganache and fluff later for the best look and fresh taste. If you have leftovers the flavors actually deepen by the next day.
Ingredient Substitutions
Out of graham crackers Try digestive biscuits or crushed vanilla wafers for a different but still toasty flavor. Substitute semi sweet or dark chocolate for ganache if you want less sweetness. No mini marshmallows Use marshmallow creme whipped with corn syrup for a stand in.
Serving Suggestions
Pile these onto a dessert platter with strawberries or dip them in vanilla ice cream. For parties set up a s’mores sandwich bar and let everyone build their own with extras like nuts or sprinkles. For true campfire vibes serve them with mugs of hot chocolate or coffee.
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Cultural Context
S’mores have been part of American tradition for nearly a century with Girl Scouts popularizing them as Some Mores. These cookies offer a nostalgic twist and bring summer and winter fun to the kitchen especially for any family who loves the outdoors.
Commonly Asked Questions
- → What type of graham crackers deliver the best taste?
Fresh honey graham crackers create a classic flavor and texture, while cinnamon or chocolate varieties offer a unique twist. Always use crisp crackers for the best bite.
- → Can all-purpose flour be swapped in the dough?
Yes, you can replace some or all with whole wheat flour for a nuttier flavor, keeping proportions similar for consistent texture.
- → How is a smooth chocolate ganache achieved?
Warm the cream just until bubbling, pour over finely chopped chocolate, let sit, then stir gently until glossy. Chill if needed for easy spreading.
- → What is the best way to melt marshmallows for the topping?
Slowly melt mini marshmallows with light corn syrup over a double boiler, stirring until completely smooth and glossy.
- → How should the cookies be stored for freshness?
Keep cookies in an airtight container at room temperature, layering with parchment to prevent sticking. Enjoy within five days for best results.
- → Is it possible to freeze these cookies?
Yes, assembled cookies freeze well for up to two months. Some firmness in the marshmallow may occur, but the flavor remains enjoyable.