Happy National S’mores Day! S’mores are the quintessential summer dessert and one of my absolute favorite treats. It’s been awhile since I’ve been able to properly roast a marshmallow and make a campfire s’more but I’ve been making do with microwave s’mores and s’mores inspired treats. To celebrate today, I’m excited to share these giant s’mores cookies inspired by the ones at Disney’s Art of Animation Resort. These decadent chocolate chunk graham cracker cookies are overflowing with marshmallow fluff and topped with graham cracker crumbs and chocolate ganache.
Similar to the Jack-Jack Cookie Num Nums, these cookies are large, soft, almost cake-like cookies. To make the cookies, you’ll first want to make some graham cracker crumbs. An easy way to do this is to put the graham crackers in a food processor and process until you have fine crumbs. For this recipe, I used about 11 graham crackers in total. I processed 9 crackers to make crumbs and then broke two into small pieces to top the cookies. I used 1 cup of crumbs for the cookie dough and then used the remaining crumbs for topping.
After you’ve made the graham cracker crumbs, start making the cookie dough. In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and beat until well combined. Add in the flour, graham cracker crumbs, baking soda, and salt. Beat until combined and then stir in the chocolate chunks. If you can’t find chocolate chunks, you can also use chocolate chips, or cut a semi-sweet chocolate bar into pieces.
To bake these cookies, I used the same free-standing baking cups I used to make the Jack-Jack Cookie Num Nums. You can use any 3 1/2 – 4 inch baking cups or even these silicone tart molds. Just place the baking cups on a baking sheet.
Using a cookie scoop or spoon, scoop three spoonfuls of dough into each baking cup. Press the dough down into an even layer and then top with the remaining chocolate chunks. Bake for 22-24 minutes or until a toothpick inserted in the center of the cookie comes out clean. Let cool for 5 minutes on the baking sheet.
Using a clean cookie scoop or rounded spoon, press in the centers of the cookies while they’re still warm. This will make a little holding space for the marshmallow fluff. Transfer the cookies to a wire rack to continue cooling while you make the chocolate ganache.
To make the chocolate ganache, place the chopped chocolate pieces into a small heat-safe bowl. Heat the heavy cream in a small saucepan, bringing it to just under a boil. Pour the warm cream over the chocolate and let sit for 3 minutes. Gently stir the cream into the chocolate until well combined. Transfer the ganache to a piping bag to make it easier to decorate the cookies. If you find the ganache has set or is hard to pipe, re-heat it for a few seconds in the microwave.
The last part of the cookie toppings that you need to prepare are the graham cracker crumbs and pieces. For the crumbs, combine the remaining graham cracker crumbs with some melted butter. This will make the crumbs clump together and be a bit more substantial. Break a couple graham crackers into small pieces for some added crunch.
To assemble the cookies, place a couple spoonfuls of marshmallow fluff into the center of each cookie. Sprinkle some graham cracker crumbs on top of the fluff and place some graham cracker pieces on top. Pipe a few lines of chocolate ganache over the top of each cookie.
These s’mores cookies can be enjoyed warm or saved for later! Be careful stacking them or placing anything on top of them as the marshmallow fluff will stick.
Enjoy! Happy S’mores Day!
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Disney Resorts S’mores Cookies
Ingredients
Graham Cracker Cookies
- ½ cup unsalted butter, softened
- ½ cup salted butter, softened
- 1 ½ cups light brown sugar
- 2 large eggs
- 2 tablespoons vanilla
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cup chocolate chunks
- ¼ cup chocolate chunks, for topping
Chocolate Ganache
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
Toppings
- 1 7.5 oz jar marshmallow fluff or creme
- graham cracker crumbs
- 1 tablespoon salted butter, melted
- graham cracker pieces
Equipment
- 3 ½ – 4 inch free standing baking cups
- piping bag
Instructions
Graham Cracker Cookies
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Preheat the oven to 350 F. Place free-standing baking cups on a baking sheet.
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In a medium bowl, combine the flour, graham cracker crumbs, baking soda, and salt. Set aside.
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In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla, mixing until well combined.
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Add the flour mixture and beat until combined.
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Stir in the chocolate chunks.
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Using a small cookie scoop or spoon, scoop 3 spoonfuls of dough into each cup. Press the dough down into cups to create an even layer.
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Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean.
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Let cookies cool for 5 minutes.
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Using a cookie scoop or rounded spoon, gently press in the center of each cookie to create a small crater.
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Let rest while you prepare the ganache.
Chocolate Ganache
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Place the chopped chocolate into a small heat-safe bowl.
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Heat heavy cream in a small saucepan, bringing it to just under a boil.
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Pour the heavy cream over the chocolate pieces and let sit for 3 minutes.
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Gently stir the heavy cream into the chocolate until well-combined.
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Transfer to a piping bag. If the ganache sets and is hard to pipe, heat in the microwave for a few seconds.
Graham Cracker Crumbs and Pieces
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Combine the leftover graham cracker crumbs and melted butter. Set aside.
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Take two graham crackers and break into small pieces. Set aside.
Assembly
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Spoon two large spoonfuls of marshmallow fluff into the center of each cookie.
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Sprinkle the cookies with the graham cracker crumbs and place a few graham cracker pieces around the top.
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Pipe a few lines of ganache over the top of each cookie.
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Enjoy warm or let the ganache set and store in an airtight container.