This Girl Scout s’mores cookie copycat recipe is easy to make with only 3 ingredients! Gooey marshmallow fluff is sandwiched between two graham crackers and dipped in melted chocolate for a large, rich cookie with a slightly soft crunch.
Cover a baking sheet with parchment paper or a nonstick silicone mat. Lay out half the graham cracker squares in a single layer. Reserve the rest.
6 sheets graham crackers
Use a medium cookie scoop (or a tablespoon) to drop 1-1 1/2 tablespoons marshmallow fluff onto the middle of each graham cracker on the baking sheet. Top each with one of the reserved graham cracker squares and lightly press down.
1 cup marshmallow fluff
Melt chocolate
Microwave method: In a microwave safe bowl, heat chocolate in 30 second increments, stirring after each, until melted and smooth. Use something with a decent amount of depth to it to make dipping easier, such as a liquid measuring cup. Double boiler method: In a double boiler (with a small amount of water in the saucepan that doesn't touch the bottom of the top pan), bring water to a simmer. Add chocolate and stir constantly until chocolate has melted.
10 ounces chocolate melting wafers
Coat in chocolate
Using a candy dipper or a fork, submerge each graham cracker sandwich into the melted chocolate until completely coated, then lift out and gently tap the fork against the edge of the bowl to remove excess dripping chocolate. Transfer the coated sandwiches back to the parchment paper to set.
Place in the fridge for 10 minutes to cool and set, then enjoy!
Video
Notes
Storage: Store the cookies in single layers between sheets of parchment paper in an airtight container in the fridge for up to 2 weeks.