Dessert

Frosted S’mores Cookies Recipe

Byreem everly November 28, 2025November 28, 2025

Introduction

Frosted S’mores Cookies combine the nostalgic flavors of classic s’mores with a soft, chewy cookie base. Topped with creamy frosting and mini marshmallows, they make a perfect treat for any sweet tooth craving or gathering with friends and family.

The image shows several round layered treats, each starting with a golden-brown cookie base that looks slightly soft and crumbly. On top of each cookie is a thick, smooth, and shiny dark chocolate layer with a rich texture, spread evenly but with some natural swirls. The top layer consists of several large marshmallows, which are toasted to a golden brown with small charred spots, giving a fluffy yet slightly crisp look. There are small crumbs scattered around the treats on a white marbled surface with a piece of parchment paper beneath the closest treat. The focus is on the nearest treat with the others softly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup graham cracker crumbs
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
2 tablespoons cocoa powder (for frosting)
3 tablespoons milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Extra mini marshmallows (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
Step 3: In another bowl, whisk together flour, baking soda, salt, and graham cracker crumbs. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in chocolate chips and mini marshmallows.
Step 4: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12–15 minutes, until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: For the frosting, beat softened butter until creamy in a medium bowl. Gradually add powdered sugar and cocoa powder, mixing to combine. Stir in milk and vanilla extract and beat until smooth and fluffy. Adjust consistency by adding more milk or powdered sugar if needed.
Step 6: Once cookies are fully cooled, spread a generous amount of frosting on each. Sprinkle extra mini marshmallows on top as a finishing touch.

Tips & Variations

Switch up the chocolate chips with milk or dark chocolate for a different flavor.
Add chopped nuts like walnuts or pecans for extra crunch and texture.
For a gooey twist, add a dollop of marshmallow fluff on top of the frosting.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without frosting) for up to 2 months. Add frosting after thawing for best results.