S'mores Icebox cookies


  • Prep Time10 mins
  • Total Time1 hr 30 mins
  • Makes30 cookies
S'mores Icebox cookies
Chatelaine Triple Tested


  • 1 1/2 cups all-purpose flour

  • 1 cup graham-cracker crumbs

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 1/2 cup mini chocolate chips

  • marshmallow fluff, for filling


  • STIR flour and graham cracker crumbs with baking powder and salt in a medium bowl. Add 1/2 cup mini chocolate chips to crumb mixture.

  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Dough will be crumbly. Scoop out of mixing bowl and quickly roll into 1 log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours. Slice chilled dough 1/8 in thick.

  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

  • ARRANGE 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sandwich 1 tbsp marshmallow fluff between 2 cookies. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

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Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"