Chocolate Girl Scout S’mores (Printable Version)
# What You'll Need:
→ Graham Cookie Base
01 -
180 g crushed honey or cinnamon graham crackers, pulsed into fine crumbs
02 -
80 g all-purpose flour
03 -
60 g whole wheat flour
04 -
65 g white sugar
05 -
40 g soft light brown sugar
06 -
1/2 tsp baking soda
07 -
1/2 tsp baking powder
08 -
1/2 tsp kosher salt
09 -
1/2 tsp ground cinnamon
10 -
115 g unsalted butter, cold and cubed
11 -
1 large egg
12 -
1 tsp pure vanilla extract
13 -
1 tbsp unsulphured molasses
14 -
2 tbsp whole milk, very cold
→ Chocolate Ganache Filling
15 -
170 g milk chocolate, finely chopped
16 -
80 ml heavy cream
→ Marshmallow Fluff Layer
17 -
120 g miniature marshmallows
18 -
1 tbsp light corn syrup
19 -
1/4 tsp pure vanilla extract (optional)
# Step-by-Step Directions:
01 -
Combine graham cracker crumbs, both flours, white and brown sugars, baking soda, baking powder, salt, and cinnamon in a food processor. Pulse until fully integrated with a sandy consistency. Add cubed butter and pulse until mixture resembles coarse meal. Add egg, vanilla, molasses, and milk, pulsing gently until dough forms. Do not overmix. Shape dough into a disc, wrap in plastic, and refrigerate for at least 35 minutes.
02 -
Lightly flour a clean work surface. Roll chilled dough to 6 mm thickness using a rolling pin. Cut dough into rectangles or desired shapes with cutters. Arrange on a parchment-lined baking tray, spacing each piece. Knead and reroll scraps as needed to use all dough.
03 -
Preheat oven to 175°C. Place trays in center of oven and bake cookies for 17 minutes, or until golden at edges with just set centers. Remove and cool cookies completely on a wire rack before assembling.
04 -
Place chopped chocolate in a heatproof bowl. Gently heat heavy cream in a saucepan until steaming but not boiling. Pour hot cream over chocolate and let stand 3–5 minutes. Stir until smooth and glossy. Place in freezer for 10 minutes to firm for spreading.
05 -
Set a heatproof bowl over a simmering saucepan of water (double boiler). Add miniature marshmallows and corn syrup, stirring until nearly melted. Stir constantly for a glossy, lump-free mixture. Blend in optional vanilla. Remove from heat and cool until just spreadable.
06 -
Once cookies are cool, spread a thick layer of ganache on half the cookies. Spread marshmallow fluff on remaining cookies. Gently sandwich cookies so both fillings meet. Optionally broil sandwiched cookies for a lightly toasted top, watching closely.
# Helpful Notes:
01 -
Chilling the dough yields tender cookies and easy rolling.
02 -
Quality chocolate ensures a silky, deeply flavored ganache.
03 -
Each layer can be prepared up to 2 days in advance and cookies freeze well, allowing for efficient batch preparation.
04 -
Store finished cookies flat in an airtight container at room temperature with parchment between layers for optimal freshness.
05 -
For a toasty finish, briefly broil finished cookies, keeping a close watch to prevent burning.