Everyone loves s'mores and these pumpkin-shaped Halloween S'mores Cookies have all the flavors in one fun-to-make cookie. Crispy graham cookies are coated with chocolate and sandwiched with marshmallow fluff for one yummy ooey gooey cookie.
Let the kids decorate them with eyes for an extra spooky look. Once you take a bite, you'll be licking your fingers and reaching for more!
Table of contents
Easy S'mores Cookies
Halloween is a great time to bring out the spooky creations and make something fun with the kids like these s’mores cookies. And what could be better than making everyone’s favorite treat in cookie form. 'Cause who doesn't love the excuse to eat s'mores in any way, shape, or form?! And no campfire needed!
These cookies will be a big hit for Halloween or just for a fall after-school treat. The graham cracker cookies alone are so good that you could eat them as is. But add chocolate and marshmallows and it really puts these sandwich cookies over the top.
Making cookies is so easy and fun that they are my all-time favorite way to celebrate the holidays. Think sweetheart cookies for Valentine’s Day, M&M Cookies for July 4th, White Chocolate Kiss Cookies for Christmas, and, of course, these yummy pumpkin-shaped s'mores sandwich cookies for Halloween. They’re quick, excluding the chill time, easy and great fun to make with the whole family.
Why do they call it s'mores?
S’mores is a sweet snack made with a chocolate bar and a marshmallow sandwiched between graham crackers. They first appeared in a 1920s cookbook where they were called graham cracker sandwiches. The name s’mores appears to be a contraction derived from the phrase “some more”. Obviously, once you have one you want some more!
Why You'll Love These Halloween Cookies
- All the flavors of s'mores in cookie form - marshmallows, plenty of chocolate, and plenty of graham cracker flavor
- No campfire needed! Have them all year long.
- So easy to make the kids can help
- Fun to make pumpkin-shape complete with mouth and candy eyes
Tips for Making S'mores Stuffed Cookies
Chill - Don't skip the step to chill the dough. It helps the cookies hold their shape during baking.
Remove Quickly - Only let the cookies cool for a few minutes so they are easy to remove from the baking sheet.
Sandwiching - Press the cookies together lightly after adding the marshmallow fluff so the cookies don't crack.
Ingredients for Sandwich Cookies
for graham cracker cookies
Graham Cracker Crumbs - you can purchase graham cracker crumbs or make your own. Just take graham crackers and pulse in a food chopper or place them in a gallon-sized ziplock bag and flatten with a rolling pin
All-Purpose Flour - lends structure to the cookies
Cornstarch - helps create a crumbly, tender texture similar to a graham cracker
Sugar - sweetens the dough
Butter - make sure the butter is at room temperature to help create a smooth dough
Egg - acts as a binder
Vanilla Extract - adds and enhances flavor
Baking Powder - is the leavening agent
Salt - enhances flavors
for chocolate and fluff filling
Chocolate Chips - I used morsels but you can use a chopped chocolate bar as well
Shortening - allows for a smoother texture for a more evenly coated surface
Marshmallow Fluff - any brand will work
How To Make S'mores Cookies
- In a medium bowl, combine graham cracker crumbs, flour, cornstarch, baking powder, and salt. Set aside.
- Place butter and sugar In a large mixing bowl.
- Cream the butter and sugar until light and fluffy, about 3-4 minutes. Note: Perfectly creamed mixture will be light yellow and glossy.
- Add egg and vanilla extract and mix until well incorporated.
- Pour dry ingredients into wet mixture.
- Beat until dough comes together. DO NOT OVERMIX.
- Divide dough into 2 portions and wrap in waxed paper. Place in the refrigerator and chill for about 2 hours.
- Remove one batch of dough at a time and roll out on a well-floured surface to ¼” thickness. I like to flour the roller or the top of the dough so it doesn’t tear the dough. Cut into shapes with a pumpkin cut-out.
- Take half of the pumpkin-shaped cookies and cut little triangle eyes and a spooky mouth. Leave the other half with no face. Place on prepared cookie sheets.
- Bake for 11-12 minutes. Cool a few minutes on cookie sheets then remove to wire racks to cool completely.
- Prepare the chocolate coating by placing chocolate chips and shortening in a microwave safe bowl. Melt in the microwave in 30-second increments, stirring in-between until completely melted.
- Dip the top of the cookies without cutouts into the chocolate.
- Place the chocolate-coated cookies on waxed paper or silicon mats, with chocolate side up, to set. (I also tried the chocolate on the bottom and that worked as well.)
- Spread the marshmallow fluff on the back side of the cookies with cutouts.
- Press the fluff side onto one of the chocolate-coated cookies. Finish by decorating the eyes with little black sprinkles.
Now chow down before that skeleton gets all the cookies! Enjoy!
FAQs
They disappear fast in my house but they will keep for about 4 days in an airtight container on the counter.
I don't recommend freezing the baked cookies as the graham cracker cookie will turn soggy.
However, you can freeze the dough. Just wrap it in plastic wrap and store it in a freezer-safe ziplock bag for up to 3 months.
More Halloween Recipes
Chocolate Bundt Cake with cheesecake filling - rich chocolate cake with a surprise inside.
Peanut Butter Brownie Poke Cake - the perfect use for that leftover candy!
Zombie Cupcakes from The Cagel Diaries
Chocolate Cherry Cookie Shots - a rich adult indulgence in an edible shot glass.
Find more delicious dessert recipes on 2CM!
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Halloween S’mores Cookies
Ingredients
Graham Cracker Cookies
- 1 cup graham cracker crumbs
- 1 ¼ cup all-purpose flour
- 3 Tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter, room temperature
- ¾ cup granulated sugar
- 1 egg
- 2 ½ teaspoons pure vanilla extract
Chocolate Coating
- 1 cup chocolate chips
- 2 teaspoons shortening
- 7 oz Marshmallow Fluff
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with silicone mat or parchment paper.
- In a medium bowl, combine graham cracker crumbs, flour, cornstarch, baking powder and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add egg and extract and mix until well incorporated.
- Pour in graham-flour mixture and beat until dough comes together. DO NOT OVERMIX.
- Divide dough into 2 portions and wrap in waxed paper. Pace in refrigerator for about 2 hours.
- Remove one batch at a time and roll out on a well-floured surface to ¼” thickness. I like to flour the roller or the top of the dough so it doesn’t tear the dough.
- Cut into shapes with a pumpkin cut-out.
- Take half of pumpkins and cut little triangle eyes and a spooky mouth.
- Place on prepared cookie sheets and bake for 11-12 minutes.
- Cool a few minutes on cookie sheets then remove to wire racks to cool completely.
- Prepare the chocolate coating by placing chocolate chips and shortening in a microwave-safe bowl. Melt in microwave in 30-second increments, stirring in-between until completed melted.
- Dip the top of the cookies without cutouts into the chocolate and place on waxed paper or silicon mats, with chocolate side up, to set. (I also tried the chocolate on the bottom and that worked as well.)
- Now spread the marshmallow fluff on the back side of the cookies with cutouts and press the fluff side onto one of the chocolate coated cookies.
- Feel free to decorate the eyes with little black sprinkles.
- Let them set for a little then place in a single layer on a platter so they don't stick together.
- Makes about 12-16 sandwich cookies
Notes
Nutrition
This post has been updated with better instructions and more informative photos. It was first published on October 17, 2019.
These are super adorable and festive for Fall. I need to make these with my little one. Who doesn’t enjoy a good S’more in fall?!?
Totally agree! S'mores are great any time! Hope the little ones enjoy them.