Chocolate-Dipped S'mores Sandwich Cookies
A quick and indulgent no-bake dessert, these chocolate-covered s’mores sandwich cookies are crafted using crisp buttery crackers, fluffy marshmallow creme, and a smooth chocolate coating. Ideal for festive cookie platters or a casual summer treat, this simple 4-ingredient recipe delivers nostalgic flavor with minimal effort.
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Servings: 24
Ingredients
- 24 ounces of chocolate almond bark or Ghirardelli melting chocolate wafers
- Approximately 7 ounces of marshmallow fluff or marshmallow cream
- 48 buttery round crackers such as Ritz
Optional Toppings:
- ½ cup crushed graham cracker crumbs
- ½ cup mini marshmallow bits
- ½ cup tiny chocolate morsels
- ½ cup decorative sprinkles or colored jimmies
Instructions
- Begin by melting the chocolate almond bark or melting wafers in a microwave-safe bowl. Heat in 30-second increments at 50% power, stirring between each round, until the chocolate is completely smooth and liquefied.
- Prepare two baking trays by lining them with either parchment or wax paper. Lay out half of the round crackers evenly across the trays.
- Dollop 1 to 2 teaspoons of marshmallow cream onto the center of each placed cracker. Lightly grease your spoon to ease the transfer of the sticky filling.
- Top each marshmallow-covered cracker with another cracker, pressing gently to form a uniform sandwich and allow the filling to spread to the edges.
- Using a fork or small set of tongs, submerge each sandwich into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate against the side of the bowl, then return the coated sandwich to the lined tray. Repeat until all sandwiches are dipped.
- To embellish the tops, immediately sprinkle with your preferred toppings such as graham cracker dust, marshmallow bits, mini chocolate chips, or festive sprinkles before the chocolate begins to set.
- Allow all dipped cookies to rest undisturbed until the chocolate has fully hardened and set.
Notes
Storage: Once completely set, store cookies in a sealed container at room temperature or refrigerated for up to 5 days. To prevent sticking, layer the cookies with sheets of wax or parchment paper.