There’s nothing better than a homemade cookie that tastes just like a childhood favorite treat. These S’mores Pop Tart Cookies bring all the nostalgia of the classic boxed Pop-Tarts but in thick, chewy cookie form. With a gooey marshmallow base, fudgy chocolate center, and that signature smooth chocolate icing on top, these cookies are every bit as indulgent as you’d hope. If you’ve been following along with my Pop Tart cookie series (strawberry, blueberry, cherry, and brown sugar cinnamon), this s’mores version is the ultimate cozy addition.
Why You’ll Love These Cookies
- Authentic flavor: Just like the real S’mores Pop Tarts — gooey marshmallow + soft chocolate filling with chocolate icing.
- Fun twist: A cookie version of a breakfast classic makes them perfect for parties, bake sales, or just a nostalgic sweet tooth fix.
- Foolproof method: Using piped marshmallow fluff + frozen ganache keeps the filling neat and gooey after baking.
Recipe Tips
- Marshmallow Fluff doesn’t freeze solid. The best method is to pipe it directly onto the dough base, then top with the frozen ganache disc before sealing. This keeps the fluff gooey but contained.
- Seal your edges well. Press the top and bottom dough layers together firmly so the filling stays inside during baking.
- Cool completely before icing. If the cookies are even slightly warm, the icing will melt and slide off.
- Ganache vs. chocolate bars: Ganache gives you a soft, fudgy texture inside (closest to a Pop-Tart). If you want more of a Hershey’s bar vibe, you can also freeze chunks of chocolate instead.
Storage and Freezing
- Room temperature: Store cookies in an airtight container for up to 3 days.
- Fridge: Keep for up to 1 week (bring to room temp before eating).
- Freezer: You can freeze baked and iced cookies for up to 2 months. Thaw at room temperature before serving.
- Make-ahead tip: Assemble and freeze the unbaked, filled cookie dough balls. Bake straight from frozen, just add 1–2 extra minutes.
Pro Tip: How to Get Perfectly Round Cookies Every Time
As soon as your cookies come out of the oven, grab a large round cookie cutter or a wide-mouth glass. Place it over a warm cookie and gently swirl it around in a circular motion. This nudges the cookie into a perfect circle while it’s still soft. It’s my favorite trick for bakery-worthy cookies that look as good as they taste.
These S’mores Pop Tart Cookies are the best of both worlds: nostalgic, gooey, and chocolatey with that iconic Pop Tart look and flavor. They’re easy enough for a weekend bake but special enough to impress at any gathering. Whether you grew up eating S’mores Pop Tarts straight out of the toaster or cold from the foil sleeve, this cookie version will instantly take you back. If you’ve loved my other Pop Tart cookie flavors, this one might just be your new favorite!
S’mores Pop Tart Cookies
Ingredients
For the cookie dough:
- 1 cup salted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
For the filling:
- 1 7 oz jar marshmallow creme or fluff
- ½ cup semi-sweet chocolate either a baking bar or chocolate chips
- ¼ cup heavy cream
For the icing:
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1-2 tbsp heavy cream or milk room temperature
- ½ tsp vanilla extract
Instructions
For the ganache:
- Heat the heavy cream until steaming (don’t boil). Pour over chocolate chips/baking bar in a heatproof bowl. Let sit 2 minutes.
- Whisk until smooth and glossy. Chill until thickened, about 20–30 minutes. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze until set, at least 1 hour.
For the dough:
- Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Mix in eggs and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add dry ingredients to wet and mix until just combined. Scoop the cookies onto a baking sheet with parchment paper.
- Flatten cookie dough and pipe small teaspoons of marshmallow creme directly onto the center of flattened dough rounds. Place one frozen ganache disc on top of the fluff. Gently squeeze the edges up around the fillings and seal the edges.
- Bake cookies at 350°F for 11–13 minutes, or until edges are set and lightly golden. Allow cookies to cool completely before icing.
For the icing:
- Whisk together powdered sugar, cocoa powder, milk and vanilla until smooth. Spread a thin layer of chocolate icing over cooled cookies. Let set until firm, about 15–20 minutes.