Frosted S’mores Cookies

Gorgeously chewy graham cracker cookie with dark chocolate ganache spread on top and frosted with a toasted vanilla bean meringue. S’mores might be a childish dessert, but these s’mores cookies certainly aren’t. 

How To Make Frosted S’mores Cookies

I adapted this from my all-time favorite cookie base: my brown sugar cookie dough. But instead of a whole egg, I swapped it out for 3 egg yolks so that I could use the egg whites for the meringue, the same way I did for my Lemon Meringue Pie Cookies. Yay for using our ingredients wisely! 

I also subbed some of the flour for graham cracker flour to give it a nostalgic flavor.

Then I topped the cookie with dark chocolate ganache (because if you’re anything like me, milk chocolate would be way too sweet) and a gorgeous layer of toasted homemade meringue (I highly encourage you to read that post if you’re not familiar with making meringue).  

Ingredients & Substitutions

• Butter: I browned the butter for the cookies because that’s the original base of my dough. If you’re trying to skip this step, make sure you weigh out the reduced amount of butter, which is 93 grams instead of the original amount of 113 grams.
• Sugar: I use light brown sugar in the cookies and granulated sugar in the meringue. I don’t recommend reducing it for either because it provides stability and moisture. You can use brown sugar in the meringue too or granulated sugar in the cookie (but they’ll be less brown and less flavorful). 
• Egg: I used 3 egg yolks in the cookie dough so that leaves us with 3 perfect egg whites for the meringue (you’re welcome). 
• Baking powder: I don’t recommend swapping this for baking soda – it changes the spreading and browning of the cookies.
• Graham Crackers: I pulsed 2 sheets of graham crackers (about 30 grams or ¼ cup). If you don’t have these, any digestive cook works or just an additional ¼ cup/30 grams of flour. 
• Flour: I use all-purpose flour, I haven’t tested this without other types, but all my other cookie recipes work fine with gluten-free flour blends as well. I HIGHLY recommend using a digital scale for all the ingredients but especially flour. 
• Cinnamon: I like to add a tiny pinch to these cookies but that’s optional.
• Chocolate: I like dark chocolate chips here because they’re less sweet and set well. Semi-sweet or milk is also fine but milk chocolate ganache will be slightly less stiff. 
• Heavy Cream: 36-40% cream is what I use. I believe you can also make it with butter but I haven’t tested the ratio of that. 

Step-by-Step Photos

Graham Cracker Cookies

1. In a small pot, over medium heat, brown the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
2. Stir continuously until you see the milk solids browning and settling on the bottom. Pour into a bowl and allow to cool.
3. Combine the butter with the sugar in a medium bowl and whisk well until it’s combined. 
4. Add the egg yolks and vanilla and whisk aggressively for 2-3 minutes, until it’s smooth and has lightened in color.
5. Add the dry ingredients and fold the cookie dough just until there are no more streaks of flour.
6. Scoop ten 1.5-ounce cookies, roll between your palms to make it smooth and then smush it down just slightly so it’s like a thick disc. Place about 2 inches apart on a cookie sheet. *If the dough is too soft to scoop and roll, refrigerate the dough for a little before doing this step*. 
7. Refrigerate cookie dough for about 20 minutes, while the oven is preheating.
8. Bake one sheet on the middle rack for 7ish minutes then remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 5ish minutes, just until the edges are starting to brown and they feel set. The centers will be puffed and settle down when you tap it on the counter.
9. Remove from the oven and tap the pan on the counter & use the biscuit cutter again to scoot them around so they’re perfectly round. Let them cool for a couple of minutes but then use a tablespoon or small cup to make a little indentation in the center to hold the chocolate ganache. The center may look a little raw, it’s ok it’ll set as it cools.  

Chocolate Ganache

1. Microwave the chocolate chips, heavy cream and salt for 20 seconds, stirring between each interval. 
2. Repeat until the chocolate is completely smooth. Set aside to cool while the cookies cool. 
3. Spread about a 1/2-1 tablespoon worth of ganache onto each cooled cookie. 

Toasted Meringue

1. Whisk sugar, cream of tartar and egg whites over a double boiler. 
2. Sugar has to be fully dissolved in the egg whites before whipping & reaches 170F (77C). 
3. Egg whites and sugar fully whipped into a fluffy meringue, about 10 minutes. 
4. Once the cookies and lemon curd have cooled, spread about 1 tablespoon of lemon curd on top of the cookies. Refrigerate or freeze for a couple of minutes to set the top. 
5. Use a piping bag with a round piping tip to frost the top of the cookies and toast them using a culinary torch. 

How To Store Frosted Cookies

These definitely need to be refrigerated because of the meringue, so I recommend placing them in an airtight container and refrigerating them for up to a week. Freeze if it’s any longer than that. Bring back closer to room temperature before serving or eat cold. 

To freeze the cookies, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving. 

I don’t like to stack my cookies because of the toppings so I just place them on a thin tray and wrap it in plastic wrap. 

Last time I told you I’d make a banana pudding version, it’s still on my to-do list and I’m also adding a Tiramisu cookie to the list lol. 

If you have any questions, please comment down below – those will get answered much quicker than email or through social media. 

If you’ve tried this, I would very much appreciate a 5-star rating or review.

As always, have a blessed day and happy baking!

Love, B