Gourmet S’mores Cookies with Glossy Chocolate Ganache and Toasted Marshmallows

There is nothing quite like the nostalgic magic of a campfire s’more, but let’s be honest: the mess and the need for an open flame make them a rare treat. Enter the Gourmet S’mores Cookie. This recipe takes everything you love about the classic summer staple—the crunch of graham crackers, the gooey stretch of toasted marshmallow, and the richness of melted chocolate—and transforms it into a sophisticated, year-round dessert that looks like it came from a high-end bakery.

In this ultimate guide, we are mastering the art of the toasted marshmallow cookie. We aren’t just putting chocolate chips in dough; we are building a layered masterpiece. From a buttery graham cracker infused base to a “liquid glass” dark chocolate ganache finish, these cookies are designed to be the star of your next party, bake sale, or cozy night in. We will cover the specific techniques needed to keep the marshmallows from disappearing into the dough and how to achieve that stunning, ultra-glossy finish that makes these cookies irresistible.

Why This S’mores Recipe is a Game Changer

Most s’mores cookies suffer from “flatness” or marshmallows that melt into sugary puddles. Our version uses a structured graham cracker crust base that supports a jumbo marshmallow, which is then flash-broiled for that authentic charred flavor. To top it off, instead of a simple square of chocolate, we use a decadent ganache drizzle that stays soft and glossy, ensuring every bite is moist and rich.

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Ingredients

This recipe is broken down into three layers: the graham cracker cookie base, the marshmallow center, and the indulgent chocolate topping.

The Graham Cracker Base

• – 1 1/2 cups All-purpose flour
• – 1 cup Graham cracker crumbs (finely pulsed)
• – 1/2 tsp Baking soda
• – 1/2 tsp Salt
• – 1/2 cup Unsalted butter, softened
• – 1/2 cup Brown sugar, packed
• – 1/4 cup Granulated sugar
• – 1 Large egg
• – 1 tsp Pure vanilla extract

The Marshmallow Center

• – 12-15 Large marshmallows (halved horizontally)

The Ultra-Glossy Ganache & Drizzle

• – 1 cup Dark chocolate chips (60% cacao recommended)
• – 1/2 cup Heavy cream
• – 1 tbsp Light corn syrup (the secret to the “liquid glass” shine)
• – 1/4 cup White chocolate chips (for the decorative drizzle)
• – Extra graham cracker crumbs for garnish

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Instructions

Follow these steps to ensure your cookies have the perfect texture and that iconic “drenched” look.

Step 1: Bake the Graham Base

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Whisk together the flour, graham cracker crumbs, baking soda, and salt in a medium bowl.
3. Cream the butter, brown sugar, and granulated sugar in a separate large bowl until light and fluffy. Beat in the egg and vanilla extract.
4. Combine the dry ingredients with the wet until a thick, sandy dough forms.
5. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Flatten them slightly with your palm.
6. Bake for 8–10 minutes until the edges are just golden. Do not turn off the oven.

Step 2: The Marshmallow Toasting

1. Remove the cookies from the oven and immediately place a marshmallow half (cut side down) onto the center of each hot cookie.
2. Switch your oven to the Broil setting.
3. Return the pan to the oven for 30–60 seconds. Watch them like a hawk! You want the marshmallows to puff up and turn a light golden brown. Remove immediately once toasted.
4. Cool the cookies completely on the pan before moving to the ganache step.

Step 3: The “Liquid Glass” Ganache

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Pour the hot cream over the dark chocolate chips and corn syrup in a heat-proof bowl. Let it sit for 2 minutes.
3. Whisk gently from the center outward until the mixture is perfectly smooth and incredibly shiny.
4. Spoon a generous amount of ganache over each toasted marshmallow, letting it drip down the sides of the cookie in thick ribbons.

Step 4: The Final Flourish

1. Melt the white chocolate chips in the microwave in 15-second intervals.
2. Drizzle the white chocolate in thin lines across the dark ganache while it is still wet.
3. Sprinkle with a few extra graham cracker crumbs for texture.
4. Let Set at room temperature for 30 minutes to allow the ganache to firm up slightly while maintaining its mirror-like shine.

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Pro Tips for Success

• The Shine Factor: The addition of a tiny bit of corn syrup to the ganache is a professional baker’s trick. It prevents the chocolate from dulling as it cools, keeping that “wet” look indefinitely.
• Marshmallow Stickiness: To prevent the marshmallows from sliding off, press them firmly into the cookie the second they come out of the oven. The residual heat acts as a glue.
• Clean Drips: If you want the “Reddit-style” pooling look, apply the ganache while it is still slightly warm. If it gets too thick, microwave it for 5 seconds to loosen it back up.

Serving Suggestions

These cookies are best served slightly warm, when the marshmallow is at its maximum stretch. They pair perfectly with a cold glass of milk or a hot cup of coffee. For a truly indulgent experience, serve them alongside a scoop of vanilla bean ice cream to create a “S’mores Sundae.”

Storage and Reheating

Because of the fresh marshmallow and ganache, these are best eaten within 2-3 days. Store them in a single layer in an airtight container. If you need to stack them, place parchment paper between layers, though the ganache may smudge. To recapture that fresh-out-of-the-oven magic, pop a cookie in the microwave for 5-8 seconds before eating!