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These S’mores Sandwich Cookies are a fun twist on classic s’mores, combining everything you love about the campfire treat in a soft, chewy cookie.

I love a good cookie recipe and these are rich, chewy, and packed with that familiar s’mores flavor combo of chocolate, marshmallow, and graham cracker. The best part is that you can enjoy them year-round! If you love classic s’mores, then these sandwich cookies are an easy way to turn those flavors into a bakery-style dessert that’s perfect for summer, bake sales, parties, holidays, or whenever you’re craving something sweet!

WHY THESE S’MORES COOKIES ARE WORTH MAKING

Classic s’mores flavors: You get that chocolate, marshmallow, and graham cracker flavor in each bite.
No fire required: You can enjoy the flavors of s’mores right in your own kitchen.
A fun twist on a classic: These are a little different from traditional s’mores cookies and feel more like a special bakery-style treat.
Great for sharing: They’re perfect for summer parties, cookouts, potlucks, and family gatherings.
Kid-friendly dessert: Kids will love the fun sandwich cookie and gooey marshmallow cream center.

WHAT MAKES THESE S’MORES SANDWICH COOKIES DIFFERENT?

These aren’t your typical s’mores cookies. A traditional s’mores cookie usually has the classic components mixed into or baked directly on top of the cookie. You might find graham cracker pieces, chocolate chips, and marshmallows baked together in one cookie. Now, these S’mores Sandwich Cookies take a different approach.

Instead of mixing all of the s’mores components together in one cookie. The soft, chewy cookies create a sandwich around the marshmallow buttercream filling, then dipped in milk chocolate. That gives you a little more contrast between the cookie and filling in every bite.

The result is a cookie that feels more like a homemade s’mores sandwich than a traditional chocolate chip-style s’mores cookie which makes them even more fun!

TIPS FOR MAKING THE BEST S’MORES COOKIES

Don’t overbake the cookies: If you want soft and chewy sandwich cookies, be careful not to overbake them. Cookies can continue to firm up as they cool, so you want to avoid baking them until they become crisp.
Let the cookies cool completely: This is especially important when you’re making sandwich cookies. If the cookies are still warm, the filling can become too runny and difficult to work with. Allow the cookies to cool completely before assembling.
Make sure your cookies are similar in size: For the best-looking sandwich cookies, try to keep the cookies relatively uniform in size. A cookie scoop can help make this easier and ensures you have evenly matched cookies for assembling.
Don’t overfill the sandwiches: It can be tempting to add a huge amount of filling, but too much can make the cookies difficult to eat and cause the filling to squeeze out the sides when you go to take a bite.
Use parchment paper: Lining your baking sheet with parchment paper helps prevent sticking and makes cleanup much easier. It also makes it easier to remove the cookies without damaging their edges.
Whip the buttercream long enough: Don’t rush the buttercream! Whipping it for several minutes helps incorporate air and gives it a lighter, creamier texture. It also helps the sugar blend more smoothly into the butter, which can prevent the filling from tasting overly sweet or having a slightly grainy texture. If the buttercream still tastes heavy or feels gritty, keep whipping until it becomes smooth, fluffy, and creamy. Here is a full detailed post regarding buttercream with tips and tricks!
Thoroughly crush the graham crackers. While you can certainly crush the graham crackers in a bag with a rolling pin, I recommend using a blender or food processor. It’s important to have fine crumbs without any uncrushed chunks. Larger pieces will mess up the texture of the cookies, so you want to be sure they’re finely crushed. Then you will want to add the crushed graham crackers to the dry ingredients before folding into the wet ingredients.
Chill the dough. For this particular recipe the dough will need just a little time to chill, like 20-30ish minutes so that the melted butter can solidify a bit. Don’t rush the chilling time or you may find yourself with either flat cookies that spread a ton or if the dough is chilled too long, it could dry out. The cookies also don’t spread as nicely when baking when the dough is chilled too long.

CAN I MAKE THESE S’MORES COOKIES AHEAD OF TIME?

Yes! You can prepare the cookies ahead of time and store them about a day before you get ready to assemble with the marshmallow filling and dipped chocolate. This can make them super convenient when you’re preparing dessert for a party, cookout, or gathering. For the best texture, assemble them closer to when you plan to serve them if you want the filling to have that softer texture. I wouldn’t make the cookies too far in advanced because then they won’t be as “fresh”.

S’MORES COOKIE SANDWICH VARIATIONS

- Add chocolate chips: For even more chocolate flavor, add chocolate chips to the cookie dough or press a few into the tops of the cookies before baking.

Use different chocolate: Try using dark chocolate, or semi-sweet chocolate depending on how sweet or rich you want the cookies to be.

Make mini s’mores sandwiches: Use a smaller cookie scoop to make a bite-sized version. These would be super cute for parties, dessert tables, or kids’ parties.

FAQs

WHY ARE MY COOKIES FLAT?

Make sure to bake the cookies on a cookie sheet with parchment paper.
The scooped cookie dough needs to be cold before baking. I like to chill this dough in the refrigerator for at least 2 hours but overnight is even better.
Make sure to use unsalted butter and not salted butter. Salted butter can cause the cookies to spread much quicker.

WHAT IS BROWN BUTTER?

Browning butter means melting it and continuing to cook it until the milk solids toast. As the butter cooks, moisture evaporates, the milk solids sink to the bottom of the pan and turn golden brown, and the butter develops a dark amber color. This extra step transforms the flavor, creating a beautifully complex, nutty/ caramel flavor that regular melted butter doesn’t have. Here is a perfect video showing steps for how to brown butter.

WHY ARE MY COOKIES PUFFY?

If your cookies are coming out puffy instead of spreading into a flatter, chewy cookie, the dough may be too cold or have too much flour. Make sure your ingredients are measured accurately, especially the flour, and avoid packing flour into the measuring cup. Cookies will naturally puff slightly in the oven, but they should settle as they cool.

CAN I USE STORE BOUGHT MARSHMALLOW FLUFF?

Yes, you can if you are in a pinch. However, if you want that true s’mores toasted marshmallow flavor I have found that it’s best to just buy marshmallows and toast them in the oven prior to adding to your buttercream.

HOW SHOULD I STORE S’MORES COOKIES?

Store assembled cookies in an airtight container at room temperature for 1-2ish days. Doubt they even last that long! For longer storage, refrigerate them in an airtight container. Keep in mind that should you decide to refrigerate them they can make the cookies firmer, so allow them to sit at room temperature before serving for the best texture.

CAN I FREEZE THE COOKIE DOUGH?

Yes. Cookie dough can generally be frozen for future baking. Portion the dough before freezing so you can bake what you need.

WHY DID MY COOKIES TURNOUT CRISPY INSTEAD OF CHEWY?

The most common reason is over-baking. For a softer cookie, remove them from the oven once they’re set around the edges but still look slightly soft in the center. The cookies will continue baking on the hot sheet tray.

MORE COOKIE RECIPES YOU’LL LOVE!

If you love easy homemade cookies, try some of these next:

Questions about these S’mores Sandwich Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!

See Step By Step Video Below!