Halloween S’mores Cookies

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!

Thanks go out to Dixie Crystals for supplying me with their pure cane sugar for our #Choctoberfest event. All ideas, opinions and recipe are 100% my own.

Stacked Smores Cookies with skeleton hand and Dixie Crystal Sugar.

Gooey S’mores Cookies

OK, time for my second Choctoberfest recipe. I wanted to do something a little different than my previous year’s recipes and decided on making one of my favorite treats in cookie form. Yep, you guessed it, s’mores! And who doesn’t love the excuse to eat s’mores in any way or form?!  

I’ve made cookies for this event before, like my Kahlua Hot Chocolate Cookies, but I wanted something more Halloween-like. Enter my fun pumpkin-shaped s’mores sandwich cookies! And, except for the time it takes for the dough to chill, these are quick, easy and great fun to make with the whole family.

Skeleton hand coming to grab a cookie off stack.

While you’re eating all this gooey deliciousness take time to enter Imperial Sugar’s (aka Dixie Crystals Sugar) “Scary Scramble” contest. All you have to do is guess recipes based on clues and win a cool cookie decorating kit, sugar and a silicone mat perfect for the upcoming holidays. Now that sounds like my kind of contest! 

My little granddaughter couldn't get enough of these cookies!

These cookies went over really big with the grandkids. And this little sweetie, who doesn’t like cookies that much, ate the whole cookie and licked her fingers clean. Now that’s the kind of endorsement I love to get.

How to Make Halloween S’mores Cookies

Prep steps for pumpkin smores.

  1. In a medium bowl, combine graham cracker crumbs, flour, cornstarch, baking powder and salt. Set aside.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
  3. Perfectly creamed mixture will be light yellow and glossy.
  4. Add egg and extract and mix until well incorporated.
  5. Pour in graham-flour mixture and beat until dough comes together. DO NOT OVERMIX.
  6. Dough is ready!

Divide dough into 2 portions and refrigerate.

  1. Divide dough into 2 portions and wrap in waxed paper. Pace in refrigerator for about 2 hours.

Roll out dough on lightly floured surface and cut with cookie cutter.

  1. 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.

Cut out cookies, half with faces ready for oven.

  1. Take half of pumpkins and cut little triangle eyes and a spooky mouth. Place on prepared cookie sheets and bake for 11-12 minutes.

Baked cookies cooling on rack.

  1. Cool a few minutes on cookie sheets then remove to wire racks to cool completely.

Prepare chocolate and dip bottom of cookie in melted chocolate.

  1. 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. 
  2. 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.)

Spread marshmallow fluff on bottom of top cookie.

  1. Spread the marshmallow fluff on the back side of the cookies with cutouts.

Half of Sandwich Cookies with chocolate on inside.

  1. Press the fluff side onto one of the chocolate coated cookies.

Plateful of smores cookies with Halloween towel.

To finish, feel free to decorate eyes with little black sprinkles. Then chow down before that skeleton gets all the cookies!

These cookies will be a big hit for Halloween or just for a fall after school treat. I love the graham cracker taste to the cookie and could eat them as is. But add chocolate and marshmallows and it really puts these over the top. Hope you’re enjoying all the chocolate treats this week. Take the time to check out all the new recipes from my blogger friends today and don’t forget to enter the giveaway below for your chance to win over $400 in goodies.

More Halloween Trick or Treats

Chocolate Brown Sugar Bundt Cake

Peanut Butter Brownie Poke Cake (for that leftover candy)

Chocolate Cherry Cookie Shots

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Skeleton hand coming to grab a cookie off stack.

Halloween Cookie S’mores

5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 12 minutes
Refrigerate: 2 hours
Total Time: 2 hours 42 minutes
Servings: 12 - 14 cookie sandwiches
Calories: 376kcal
Author: Linda Warren

Ingredients

Graham Cracker Cookies

  • 1 cup graham cracker crumbs
  • 1 1/4 cup all-purpose flour
  • 3 Tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 3/4 cup Dixie Crystal granulated sugar
  • 1 egg
  • 2 1/2 teaspoons 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 eyes with little black sprinkles.
  • Let them set for a little then place in single layer on platter as they will stick together.
  • Makes about 12-16 sandwich cookies

Notes

The chocolate can be on the inside or the outside of the bottom cookie. Just let it set and either way it will be delicious!

Nutrition

Calories: 376kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 212mg | Potassium: 68mg | Fiber: 1g | Sugar: 34g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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Halloween S\'mores Cookies
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