Fluffy marshmallow sitting on a crispy graham cracker wrapped in a layer of creamy chocolate makes these cookies the star of the show! I can’t think of a better addition to your holiday cookie gifts than these babies.
You can cut your homemade graham crackers in any shape you want. I thought that stars would be perfect. Festive and fitting because these cookies are sure to be the star of the party! If you have anyone on your cookie gift list with toddlers, you could include a bag as a personal gift. I have some dough in the freezer and plan to take a bunch of these to my nephew Paxton. You could totally make real s’mores with roasted marshmallows using this same recipe!
You could use any old marshmallow for this recipe, but once I made my own I knew I would NEVER buy the store version again. You are not going to believe how easy it is to make Homemade Marshmallows! Since we will not be roasting these marshmallows, we need the marshmallow a bit softer. I modified my recipe by reducing the amount of gelatin so that these cookies would have a soft fluffy center. I had some in the freezer that I melted down so that I could cut them in these cute little star shapes. The first time I made these cookies, I skipped the melting step and just pressed the marshmallows into the shape of the stars. The cookies tasted amazing but looked…
Well, lets just say that I was joking about calling them “Reindeer Poop” for this post! Needless to say, I woke up the next morning and decided to the marshmallow needed to be cut in the same shape of my cookie. I am glad I did too, because these cookies are so dang cute!
There are two types of S’mores people. The “Open Facers” & the “Sandwichers”. I am an equal opportunity cookie giver, so I will be including chocolate covered graham crackers for the Sandwichers in my cookie gift boxes along side these scrumptious s’mores.
Print Recipe
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| Servings | Prep Time | Cook Time | Passive Time |
| 48Cookies with Toppers | 45-60Minutes | 10-15Minutes | 30-60Minutes |
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Ingredients
Servings: Cookies with Toppers
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- Cream butter and sugar until light and fluffy using the paddle attachment on your mixer
- Add molasses, vanilla, egg, & cream and mix for an additional 2 minutes
- Make a well in the center of creamed mixture to add dry ingredients - corn starch, salt, baking soda, and flours
- Fold dry ingredients into creamed mixture with mixer set to low. Scrape cream off sides of the bowl to make sure everything is incorporated. Process on low speed until mixture forms a ball.
- Refrigerate dough for at least half an hour or until you are ready to use it.
- Mix honey, 1/2 cup water, salt, and vanilla in small sauce pan.
- Cook on medium heat until candy thermometer reaches 260 degrees, apx 10-15 minutes
- While honey is cooking, sprinkle gelatin over 1/2 cup of water in mixing bowl. Let stand without stirring until honey is ready
- Line 9x11 baking dish with parchment paper. Spray with coconut oil and dust with arrow root or corn starch.
- When honey reaches 260 degrees- Start mixing the gelatin with electric mixer while you slowly add the honey mixture
- As mixture gets thicker, increase speed on mixer. Mix on highest speed for 10 -15 minutes. The mixture will get thick and start to make peeks on the side of the mixing bowl. (See pic below for example)
- Immediately scrape marshmallow on prepared pan. Smooth out from the center, working slowly to get mixture evenly spread. *I made these cookies using marshmallow that was apx 1/2 - 3/4 inch thick
- Dust top of marshmallow with arrowroot or corn starch
- Allow to sit on counter, uncovered for at least an hour
- Cut into your desired cookie shape, dust with more arrowroot or corn starch, toss marshmallows to coat, and allow to sit on counter for the rest of the day or even throughout the night.
- Break chocolate in small chunks and melt in microwave with coconut oil. This takes about 3 minutes but you will need stir chocolate after each minute
- Preheat oven to 350 degrees & line cookie sheet with parchment paper
- Divide dough in half & roll between two pieces of parchment paper until batter is 1/8 of an inch thick.
- Use cookie cutter to cut your desired shapes - I used 2 inch stars.
- Use the end of a chop stick to press holes into the center of each cookie
- Bake cookies one inch apart for 10 minutes, until lightly golden browned
- Cool on wire racks
- Melt chocolate with coconut oil
- Use brush to paint both sides of cookies, cool on wire rack with parchment paper underneath to catch the chocolate drips
- Paint the bottom of the marshmallow shapes with a light coating of chocolate and put on top of the chocolate coated graham crackers
- Allow chocolate to cool & set up about 10 minutes
- Melt chocolate again if needed before you paint the s’mores with chocolate - making sure to get everything coated
- Drizzle melted white chocolate over finished cookies if you want them to look extra special
- Allow to rest on the counter for a couple of hours before storing in an airtight contatainer at room temp for up to a week.
- Cookies can be frozen to keep them fresh until you are ready to serve them.
Aren’t these cookies just the cutest? I have this batch in the freezer right now to go in the cookie boxes I plan to pack up to give as Christmas gifts. What’s even better, is that this recipe is a two’fer! I will be adding TWO different (yet equally scrumptious!!) cookies to the box and I just had to make ONE cookie recipe. Anything that can help me save time in the holidays is a definite score.
Every s’more has three leading ladies competing for your attention. Graham Cracker. Marshmallow. Chocolate. Alone, each of these competitors are delish. But together, these three delicious stars are S’mores. And every good s’more starts with the graham cracker. You could buy them at the store, but how would you be able to make them in these cute star shapes? Also, the store versions are loaded with preservatives and tons of stuff I can’t even pronounce. It is super simple to whip up a homemade batch and the pay off is definitely worth it. These cookies are soft & crispy and delicately sweet.
Here is how to make these Forking Epic Showstopper S’more Cookies...
Use the paddle attachment on your mixer to cream butter and coconut sugar
Process on high for 5 minutes until light and fluffy
Add molasses, vanilla, egg, & cream and mix for an additional 2 minutes
Fold dry ingredients into creamed mixture with mixer set to low. Scrape cream off sides of the bowl to make sure everything is incorporated. Process on low speed until mixture forms a ball.
Refrigerate dough for at least half an hour or until you are ready to use it.
Can you even believe that we can make marshmallows at home? It is shockingly easy to make these sweet little pillows of yum. And even better, THESE marshmallows are made with honey instead of corn syrup. I modified my recipe for Homemade Paleo Marshmallows by reducing the amount of gelatin. The gelatin helps the marshmallow hold up to heat and since we arent going to be toasting the marshmallow, it needed to be softer than a traditional marshmallow but firmer than marshmallow fluff.
To make marshmallow layer - Mix honey, 1/2 cup water, salt, and vanilla in small sauce pan.
While honey is cooking, sprinkle gelatin over 1/2 cup of water in mixing bowl. Let stand without stirring until honey is ready
Cook on medium heat until candy thermometer reaches 260 degrees, apx 10-15 minutes
When honey reaches 260 degrees- Start mixing the gelatin with electric mixer while you slowly add the honey mixture
As mixture gets thicker, increase speed on mixer. Mix on highest speed for 10 -15 minutes. The above picture shows the marshmallow that is almost finished. Notice that the fluff won’t stay on the whisk but instead falls. Also notice the difference between this picture and the next along the edges of the bowl. The above picture is still smooth along the bowl.
This picture shows what the marshmallow looks like what it is finished. The fluff is thick and stays in the whisk when raised out of the bowl. Also, the mixture will get thick and start to make peeks on the side of the mixing bowl.
Immediately scrape marshmallow on prepared pan. Smooth out from the center, working slowly to get mixture evenly spread.
*I made these cookies using marshmallow that was apx 1/2 - 3/4 inch thick. Dust top of marshmallow with arrowroot powder or corn starch. Allow to sit on counter, uncovered for at least an hour
Divide dough in half & roll between two pieces of parchment paper until batter is 1/8 of an inch thick.
Use cookie cutter to cut your desired shapes - I used 2 inch stars.
Use the end of a chop stick to press holes into the center of each cookie. I just had to make some of these in the traditional graham cracker shape. I suppose I should do a post with the recipe for just the grahams.... It’s on the list!!
Bake cookies one inch apart for 10 minutes, until lightly golden browned
I wish I had made these for my girls when they were toddlers. They LOVED graham crackers! I will definitely be sending a bag of these to my little nephew Paxton for Christmas this year!
Cut marshmallow into your desired cookie shape, dust with more arrowroot or corn starch, toss marshmallows to coat, and allow to sit on counter for the rest of the day or even throughout the night.
Break chocolate in small chunks and melt in microwave with coconut oil.
This takes about 3 minutes but you will need stir chocolate after each minute until it’s all smooth and creamy
Use brush to paint both sides of cookies, cool on wire rack with parchment paper underneath to catch the chocolate drips
Paint the bottom of the marshmallow shapes with a light coating of chocolate and put on top of the chocolate coated graham crackers
Allow chocolate to cool & set up about 10 minutes
Melt chocolate again if needed before you paint the s’mores with chocolate - making sure to get everything coated. I like to just melt the chocolate half a bar at a time. This helps keep the chocolate from breaking.
Allow to rest on the counter for a couple of hours before storing in an airtight contatainer at room temp for up to a week.
Drizzle melted white chocolate over finished cookies if you want them to look extra special
That’s a whole lot of yumminess stacked up on that plate! I can not wait to share these with my friends and family this Christmas!
These cookies will be an instant favorite that you will make all year long!
Now that I am finished writing this post, I think that I just figured out what to call these cookies. Want to know a secret? If you’ve read this post this far, then I think I can trust you. Hands down, the hardest thing about being a food blogger is coming up with names for my recipes. (All the dirty dishes in a close second!) I know it seems simple enough, but sometimes (as they say) the devil is in the details. In my experience the bigger the devil = the simplest of details. When toiling with what to name my newest concoction, I always ask the hubs & my friend Tiffany what they think I should call my latest venture. I am certain they they each cringe when they get the enevitable question. I usually don’t go with what they suggest, but they really do help guide me to the “right” choice. It really is harder than I ever realized to come up with a name that says “what I have created that is different enough to set my recipe apart from others on the internet”. At this point in the quest, if I still havne’t found the “right’ named, I enter “Research Mode”. (aka full on over thinking mode has kicked in) Thanks to google, I can research other blogger’s chosen recipe names. Not to copy them! No no no! Quite the opposite actually. I want to be unique enough while at the same time not being downright weird. So, after I have flipped and flopped and and changed the name of my s’mores 4 times (since I started writing this recipe this morning) I have my name. Showstopper S’mores Cookies!
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