Frosted S’mores Cookies Recipe
Frosted S’mores Cookies combine the nostalgic flavors of traditional s’mores with a soft, chewy cookie base. These delicious cookies feature a blend of graham cracker crumbs, chocolate chips, and mini marshmallows baked to perfection. Topped with a rich cocoa frosting and extra marshmallows, they make an irresistible treat perfect for satisfying sweet cravings and impressing guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 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
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Extra mini marshmallows (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and mini marshmallows gently to retain their shape.
- Bake the Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until fully combined. Pour in the milk and vanilla extract, then beat the mixture until smooth and fluffy. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
- Frost the Cookies: Once the cookies have completely cooled, spread a generous layer of the chocolate frosting on each cookie. Finish by sprinkling extra mini marshmallows on top, adding a charming and tasty s’mores-inspired touch.
Notes
- You can use milk or dark chocolate chips instead of semi-sweet for varying sweetness and flavor profiles.
- Add chopped nuts like walnuts or pecans for extra crunch and texture.
- For a gooier topping, add a dollop of marshmallow fluff on top of the frosted cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- For long-term storage, freeze unfrosted cookies for up to 2 months and frost them after thawing.
- Cookie dough can be prepared ahead and refrigerated for up to 2 days before baking.
Keywords: s’mores cookies, frosted cookies, marshmallow cookies, chocolate chip cookies, graham cracker cookies, dessert recipes, holiday treats
Find it online: https://reemcook.com/frosted-smores-cookies-recipe/
