S'mores Cookies

This copycat recipe for Girl Scout S'mores Cookies can be frosted in different ways - try covering them with chocolate or marshmallow icing, or half and half, or just leave them plain.

Smores cookies on plate with different icings
Prep Time:
30 mins
Cook Time:
7 mins
Chill Time:
1 hrs
Total Time:
1 hrs 37 mins
36 s'mores cookies


  • cup milk

  • ¼ cup honey

  • 1 tablespoon vanilla extract

  • 2 cups all-purpose flour

  • ¾ cup packed brown sugar

  • ½ cup whole-wheat flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup cold butter

Marshmallow Icing:

  • ½ (7 ounce) jar marshmallow creme

  • 1 cup powdered sugar

  • 2 tablespoons butter, softened

  • 3 tablespoons milk, or more as needed

Chocolate Icing:

  • 12 ounces milk chocolate, chopped

  • 2 teaspoons vegetable shortening


  1. Stir together 1/3 cup milk, honey, and vanilla extract in a small bowl. In a large bowl, stir together all-purpose flour, brown sugar, whole-wheat flour, baking soda, and salt. Cut in 1/2 cup cold butter, using a pastry blender, until mixture resembles coarse crumbs. Stir in milk mixture just until combined. If needed, knead gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill until easy to handle, about 1 hour.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. On a lightly floured surface, roll 1 portion of dough into a 6-inch square. Cut into 2-inch squares. Arrange 1 inch apart on an ungreased cookie sheet. Prick with a fork. Bake until edges are firm, 7 to 9 minutes. Remove; cool on a wire rack. Repeat with remaining dough.

  4. For marshmallow icing, stir together marshmallow creme, powdered sugar, and 2 Tablespoons butter in a bowl. Stir in enough milk to reach dipping consistency. Dip cookies into icing, allowing excess to drip off. Arrange on wire racks set over wax paper; let stand until set.

  5. For chocolate icing, microwave chocolate and shortening in a small bowl, stirring twice, until smooth, about 90 seconds. Spoon about 1 tablespoon melted chocolate over each cookie to coat. Let stand on a wire rack set over wax paper until set.

  6. For sandwiches: Dip one side of cookie in marshmallow icing. Dip one side of another cookie in chocolate icing; sandwich cookies, icing sides facing in. Let set.

  7. For half and halfs: Dip half the cookie in the marshmallow icing and half in the chocolate icing. Let set.

Cook's Note:

To store layer cookies between wax paper in an airtight container. Chill up to 5 days. Bring to room temperature before serving.

Nutrition Facts (per serving)

167 Calories
7g Fat
24g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 167
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 13mg 4%
Sodium 75mg 3%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Protein 2g
Potassium 63mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love