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If you are looking for a dessert that perfectly captures the magic of a summer campfire without the sticky mess, these S’mores Dunkaroos are your answer. These S’mores Dunkaroos elevate the classic childhood snack into a sophisticated, shareable experience featuring mini, graham-cracker-infused cookies, a cloud-like marshmallow frosting, and a rich chocolate ganache. It’s a playful yet decadent twist on s’mores that will have everyone coming back for seconds.
The beauty of these Dunkaroos lies in the contrast of textures and flavors. You get the crunch and honeyed warmth of the cookies, the airy sweetness of the marshmallow fluff frosting, and the silky, deep cocoa notes from the semi-sweet ganache. Whether you are hosting a backyard party or just want a cozy night in, this deconstructed s’mores kit is guaranteed to be a showstopper.
This recipe makes approximately 5 to 6 dozen mini cookies, giving you enough for a generous dessert board with plenty of marshmallow frosting and chocolate ganache for dipping.
For the best presentation, serve the cooled graham cookies alongside bowls of marshmallow frosting and warm ganache so everyone can dip, dunk, and build their own perfect s’mores-inspired bite.
Why You’ll Love This Recipe
• Nostalgia with a Twist: A grown-up version of the 90s snack we all loved.
• Perfect for Parties: The individual dipping components make it a fun, interactive dessert.
• Incredible Texture: From the soft-baked graham cookies to the velvety ganache, it’s a sensory delight.
• Easy to Transport: Great for picnics or potlucks when kept in a sturdy container.
Ingredients
For the Cookies
- 2 cups All-Purpose Flour (240g)
- 1 3/4 cup Graham cracker crumbs (140g)
- 1/2 tbsp cornstarch (5g)
- 1 tsp baking soda (5g)
- 1 tsp baking powder (4g)
- 1/2 tsp salt (3g)
- 1 cup unsalted butter, softened (226g)
- 1 1/4 cup light brown sugar (250g)
- 1/2 cup granulated sugar (100g)
- 2 eggs, room temp (100g)
- 2 tsp vanilla extract (8g)
For the Frosting
- 1 cup unsalted butter (226g)
- 3 cups powdered sugar (360g)
- 3/4 cup marshmallow fluff (100g)
- 1 tsp vanilla extract (4g)
- 1 tbsp heavy cream (15g)
- 1/8 tsp salt (1g)
For the Ganache
- 2 cups semi-sweet chocolate chips (340g)
- 3/4 cup heavy cream (180ml)
- 1 Hershey’s chocolate bar, broken into pieces for garnish
Instructions
1. Prepare the Graham Cracker Crumbs
Pulse graham crackers in a food processor until they reach a fine, sandy consistency. Measure out 1 3/4 cups of these crumbs for the cookie dough.
2. Make the Cookie Dough
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the room-temperature eggs and vanilla extract. Slowly incorporate the dry ingredients—flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt—mixing until just combined.
3. Bake the Cookies
Scoop the dough into small rounds (approximately 1/2 tbsp) and place them on a parchment-lined baking sheet. Bake (typically at 350°F) for about 7 minutes until the edges are golden brown. Let them cool completely on a wire rack before serving.
4. Whip Up the Marshmallow Frosting
Cream the butter until smooth. Gradually add the powdered sugar and salt, beating on low speed. Fold in the marshmallow fluff, vanilla, and heavy cream, then whip on high until the frosting is light and airy.
5. Create the Chocolate Ganache
Place chocolate chips in a heat-proof bowl and combine with heavy cream. Heat in the microwave in 45 second intervals, stirring in between each interval, until the consistency is thick and smooth.
Tips for Success
• Don’t Overmix: When adding the dry ingredients to the cookie dough, mix only until the flour streaks disappear to keep the cookies tender.
• Room Temp Ingredients: Ensure your eggs and butter are at room temperature for the smoothest dough and frosting.
• Ganache Consistency: If your ganache is too thin, let it sit at room temperature for 15-20 minutes to thicken into a perfect dipping consistency.
Easy Substitutions
• If you already have graham cracker crumbs on hand, you can use those instead of pulsing full crackers yourself.
• Semi-sweet chocolate keeps the ganache classic, but dark chocolate chips will give the dip a deeper, richer flavor.
• For extra s’mores flair, you can garnish the finished board with broken chocolate bar pieces or a few mini marshmallows in addition to the listed garnish.
Storage and Freshness
• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
• Refrigeration: The frosting and ganache should be stored in the refrigerator if not eaten within a day. Before serving, let them sit at room temperature for 30 minutes to soften.
• Freezing: You can freeze the baked cookies for up to 3 months. Thaw at room temperature before dipping!
Frequently Asked Questions
Can I make S’mores Dunkaroos ahead of time?
You can bake the cookies ahead and store them in an airtight container, then make the frosting and ganache closer to serving time or refrigerate them separately.
Should the frosting and ganache be served cold?
They are best when softened slightly at room temperature so they are easy to dip and spread.
Can I store the components separately?
Yes. Keeping the cookies, frosting, and ganache separate helps maintain the best texture until you are ready to serve.
Dunkaroo containers, icing containers, my favorite vanilla extract, baking sheets, piping bags and tons of other items I use to bake with are linked for you in my Amazon Storefront!
S’mores Dunkaroos
Ingredients
Method
- Pulse graham crackers in a food processor until they reach a fine, sandy consistency. Measure out 1 3/4 cups of these crumbs for the cookie dough.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the room-temperature eggs and vanilla extract. Slowly incorporate the dry ingredients—flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt—mixing until just combined.
- Scoop the dough into small rounds (approximately 1/2 tbsp) and place them on a parchment-lined baking sheet. Bake (typically at 350°F) for about 7 minutes until the edges are golden brown. Let them cool completely on a wire rack before serving.
- Cream the butter for the frosting until smooth. Gradually add the powdered sugar and salt, beating on low speed. Fold in the marshmallow fluff, vanilla, and heavy cream, then whip on high until the frosting is light and airy.
- Place chocolate chips in a heat-proof bowl and combine with heavy cream. Heat in the microwave in 45 second intervals, stirring in between each interval, until the consistency is thick and smooth.
Video
@bubbas_daughter S’Mores is my 11th flavor of dunkaroos 🥰 check out my Dunkaroo Playlist for the other 10 flavors 🫶🏽 #dunkaroos #dunkaroorecipe #smorescookies #minicookies #bakingtiktok #easycookies
♬ original sound – Timeshare Cancellation Experts
