S’mores Upside-Down Cookies are lots of fun to make! No campfire is needed to prepare this yummy twist on a classic summer treat. These soft cookies are flavored with graham crackers, dipped in chocolate, and topped with roasted marshmallow creme. You can even freeze them for a tasty cool cookie treat!
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Smore’s Upside Down Cookies are not my first s’more inspired recipe and I’m sure they won’t be the last. I love the classic graham, chocolate, and gooey marshmallow combination.
Watch how I made them, here.
The Cookie Part
The “cookie” part of these cookies is based on my chocolate chip recipe. I omitted the chocolate chips and added lots of graham cracker crumbs to the cookie dough. I really wanted to be able to taste the graham cracker, so I used a whole sleeve crushed up. The cookie bakes up thick, soft, sweet, and definitely tasting of graham cracker.
I used my cookie scoop to measure out the dough balls and then rolled them into smooth circles using my hands. Since the cookies are going to sit upside-down, it would be a good idea to slightly flatten the cookie dough balls with the bottom of a glass before baking to help them bake more level.
The Chocolate Part
I melted Hershey Chocolate Bars and dipped the bottom side of the cookie into the melted chocolate. You can use any milk chocolate you prefer or have on hand.
After you dip the cookie in chocolate, shake off the excess and place is chocolate-side-down on waxed paper until it sets.
The Gooey Roasted Marshmallow Creme
This is my favorite part… the marshmallow. It’s important to point out here, don’t do this step until you are ready to eat these cookies. Once the marshmallow creme is on top, the cookies are difficult to store and the marshmallow will eventually run. However, you can store the cookies dipped in chocolate for a while.
When you are ready you will need marshmallow creme (I used Fluff), a piping or ziptop bag, and… the fun part… a kitchen torch! I ordered a kitchen torch specifically for this recipe and I can’t believe it took me so long to have one of these in my life! It was very inexpensive plus so easy and fun to use.
You will want to work with one cookie at a time. Pipe marshmallow creme over the chocolate on the cookie and using your torch, roast the marshmallow.
The thing about marshmallow creme is that it is just as flammable as a traditional marshmallow. It will catch fire so BE CAREFUL. I love catching my marshmallows on fire and then blowing them out to reach the perfect level of roasted. The thing is… that is normally taking place outside and these cookies were torched in my kitchen. So, just be sure you keep an eye on them. My kids had fun blowing the marshmallow-topped cookies out so as long as you are careful, it is all in good fun!
Gobble The Cookies Up!
Like I mentioned earlier, these cookies will not keep well once the marshmallow creme is added, so roast ’em and eat ’em! Any extra untopped cookies can be kept in an airtight container. My kids ate the chocolate dipped cookies without the marshmallow up too!
Be sure to check out the items used to make these cookies below.
Happy Baking! xoxo, Katie
Chewy graham cracker cookies are dipped in chocolate and then topped with roasted marshmallow creme. They are fun to make and are a delicious twist on the s'mores you know and love!
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temp.
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 3/4- 1 cup fine graham cracker crumbs (one sleeve of crackers crushed)
- melted milk chocolate
- 16 oz jar of marshmallow creme
Preheat your oven to 375 degrees.
Beat the butter, shorteneing, sugars, salt, and baking soda until light and fluffy.
Beat in the vanilla and eggs.
Add the flour and beat until just combined.
Slowly add the graham cracker crumbs and stir in by hand until fully combined.
Using a cookie scoop, place cookie dough on a parchment lined cookie sheet. Space the dough a few inches appart and flatten dough balls with bottom of a glass if desired.
Bake 8-10 minutes. Be careful not to overbake.
Cool cookies for a few minutes on the cookie sheet and then transfer them to a wire cooling rack to finish cooling
Once cookies have completely cooled, dip the bottom of each cookie in melted chocoalte and then place the cookie chocolate side down on waxed paper to set.
When the chocolate has set, pipe or spread the marshmallow creme over the chocolate and roast the creme with a kitchen torch.
The cookies are best eatten right after you roast your marshmallow creme. Cookies without the creme on them can be stored in an airtight container until ready to enjoy.
Do not add the marshmallow creme and roast the cookie until you are ready to eat them unless you are going to freeze them. (See below)
You can freeze cookies that have the roasted marshmallow creme on top for a tasty chilly treat! Just allow the cookie to sit out on the counter for a few minutes before you eat it so it's not too hard.