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Smores Smash Cookies
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S’mores Smash Cookie

S’mores Smash Cookie has a soft graham cracker cookie base topped with milk chocolate ganache, toasted marshmallow frosting, and crushed graham, mini marshmallows and drizzled chocolate.
Prep Time40 minutes
Cook Time24 minutes
Course: Dessert
Keyword: cookie, graham cracker, marshmallow, milk chocolate, smash cookie
Servings: 18 cookies
Author: Kim Melanson

Ingredients

Graham Cracker Cookie Dough:

  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (113g) shortening
  • 1 cup (198g) granulated sugar
  • ½ cup (110g) brown sugar
  • 1 cup (227g) sour cream room temperature
  • 10 full sheets (156g) graham crackers finely crushed
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • 2 Tablespoons granulated sugar for smashing

Milk Chocolate Ganache:

  • 1 ½ cups (225g) milk chocolate chips
  • ½ cup (116g) heavy whipping cream

Toasted Marshmallow Frosting:

  • ½ cup (113g) unsalted butter, slightly chilled
  • 1 ½ cups (188g) powdered sugar
  • 1 generous pinch salt
  • 1 ½ Tablespoons vanilla
  • 12 large toasted marshmallows (see toasting instructions)

Topping:

  • 1 sheet graham crackers crushed
  • 60 mini marshmallows 3 per cookie
  • 5 Hershey chocolate snack bars 1 mini square per cookie

Instructions

Graham Cracker Cookie Dough:

  • Preheat oven to 350° F (177° C) and lightly grease baking sheets.
  • Measure flour, baking powder, and salt. Whisk together and set aside.
  • Finely crush graham crackers with food processor or Ziploc bag with rolling pin. Set aside.
  • In mixer with paddle attachment, cream butter and shortening on medium-high speed, about 3 minutes or until fluffed together. Scrape sides and bottom of bowl.
  • Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
  • Add sour cream and mix for 1 minute on medium speed. Scrape bowl.
  • Add crushed graham crackers and mix for 1 minute on medium speed or until graham crackers are evenly distributed. Scrape bowl.
  • Add flour mixture all at once. On low speed, mix just until all the flour disappears.
  • Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
  • Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie.
  • Dip in sugar again before pressing each cookie.
  • Bake at 350° F (177° C) for 11-12 minutes. The cookie tops are barely firm and not browned on edges. DO NOT overcook! Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Milk Chocolate Ganache:

  • Heat the cream in a microwave safe bowl for one minute. Pour cream into a bowl of milk chocolate chips. Stir until smooth.
  • If further melting is needed, heat bowl of chocolate in microwave for 30 seconds more. Stir. Set aside at room temperature.

Toasted Marshmallow Frosting:

  • In bowl of stand mixer, cream butter until light and fluffy, about 2-3 minutes. Scrape down sides and bottom of bowl.
  • Add powdered sugar, salt, and vanilla all at once. Mix on low speed until clumps form. Scrape down sides and bottom of bowl.
  • To Toast Marshmallows: Place large marshmallows on baking sheet covered with parchment paper or silpat and sprayed with non-stick cooking spray. Carefully watch marshmallows while broiling them on high heat until they are golden brown. Use tongs to flip each marshmallow over and repeat broiling process until golden brown. Remove from oven and let cool slightly. Dump toasted marshmallows into bowl of frosting.
  • Then, mix on medium-high speed until fluffy and light, about 2-3 minutes. Set aside.
  • If frosting gets too soft, put in refrigerator for 20 minutes.

Assemble Cookie:

  • When cookies are completely cool, spread 1-2 teaspoons of Milk Chocolate Ganache on tops of cookie (leaving the thin, rough edge around cookie without frosting). Use a disposable decorating bag to easily squeeze ganache on the cookie. Let ganache set completely; use fridge to set faster.
  • Spread a generous Tablespoon of toasted marshmallow frosting on top of the ganache (leaving a slight edge of ganache showing).
  • Drizzle with leftover ganache.
  • Immediately set mini square of chocolate on 1/3 side of cookie and 3 mini marshmallows on 2/3 of cookie. Sprinkle with crushed graham crackers.
  • Use torch to lightly toast the 3 mini marshmallows, if desired.