These Cookie Monster s’mores are an easy no-bake treat kids (and monsters) will love.

These Cookie Monster-Inspired S’mores are a no-bake dessert that’s big on fun and full of flavor. Made in a mold with layers of graham crackers, marshmallow fluff, and bright blue chocolate, they’re just the kind of treat Cookie Monster himself would love.

Why You’ll Love This Recipe

• No-bake and easy to assemble.
• Uses a s’mores mold for a fun layered look.
• Cookie Monster theme makes it kid-approved and party-ready.
• Filled with marshmallow fluff and sealed in blue chocolate.
• Topped with mini cookies and candy eyes for extra fun.
• Perfect for birthday parties, themed treats, or just because.

Ingredient Notes

• Ghirardelli white melts – These melt smoothly and taste great. You can also use blue candy melts to skip the coloring step.
• Oil-based candy coloring – If using white melts, make sure to use oil-based coloring like Chefmaster. Regular food coloring will cause the chocolate to seize.
• S’mores mold – A mold made for standard graham cracker squares makes this easy. 
• Marshmallow fluff – Classic fluff works best; don’t substitute with marshmallows or cream.
• Graham crackers – Use honey for the bottom layer and chocolate for the top to create contrast.
• Mini Chips Ahoy cookies – These are the perfect size to top each s’more and add cookie texture.
• Candy eyes – Found at most baking or craft stores and instantly turn these into Cookie Monster.
• Blue piping bottle – Makes it easy to drizzle the final chocolate layer cleanly. Link to product

Fun Facts

• Cookie Monster’s real name is Sid.
  Before he became obsessed with cookies, his name was actually Sid—a detail revealed in a 2004 episode of Sesame Street.

• He didn’t always eat cookies.
  In early commercials before Sesame Street, Cookie Monster starred in snack food ads eating things like crackers and even coffee machines—he was called the “Wheel-Stealer.”

• He has a British cousin.
  Cookie Monster’s cousin, Biscuit Monster, appears on The Furchester Hotel, a UK-based Sesame Street spinoff.

• He once tried healthy eating.
  In the 2000s, Cookie Monster promoted moderation and famously said, “Cookies are a sometimes food,” as part of a health-conscious shift on Sesame Street.

• He’s multilingual.
  Cookie Monster has been dubbed into dozens of languages worldwide—and in every version, he still loves cookies (or biscuits, depending on the country).

Cookie Monster-Inspired S’mores

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• Author: Taryn Camp

Ingredients

• Ghirardelli white melts (or blue candy melts) – available at Target, Publix
• Oil-based candy coloring (like Chefmaster) – only needed if using white melts
• Graham crackers – both honey and chocolate varieties
• Marshmallow fluff
• Mini Chips Ahoy cookies
• Candy eyes – found at most craft or baking stores
• Light blue melts or white chocolate dyed light blue (for drizzle)
• S’mores mold – fits standard graham cracker halves
• Blue piping bottle 

Instructions

1. Heat Ghirardelli melts in 30-second intervals in the microwave, stirring between each, until smooth. This usually takes about 1 minute and 30 seconds total. Once melted, stir in candy coloring. (Make sure it’s oil-based coloring like Chefmaster—regular food coloring will cause the chocolate to seize.) You can also use blue-colored melts.
2. Spoon a layer of melted chocolate into each cavity of your mold, filling about 1/3 of the way. Tap the mold gently on the counter to evenly distribute.
3. Press a honey graham square into each cavity, allowing the chocolate to rise slightly around the edges.
4. Pipe a small amount of marshmallow fluff into the center of each cracker. Don’t overfill—when you add the second cracker, it’ll press the fluff down to cover the full cracker.
5. Add a chocolate graham cracker on top and press gently. You want to leave space for the final chocolate layer.
6. Spoon more melted chocolate over the top until each cavity is fully covered. Tap again to smooth and remove air bubbles. If any crackers float to the top, gently press them back down using a fork or knife so they stay level with the rest of the mold.
7. Use an offset spatula to scrape and smooth the backs, removing excess chocolate from the edges.
8. Refrigerate the mold for at least 30 minutes or until completely hardened.
9. Flip the mold onto a parchment-lined tray. Gently press the back of each cavity with your thumb to pop them out.
10. Melt the light blue chocolate and transfer it to a piping bottle or bag with a fine tip. Drizzle over one s’more at a time and immediately top with a mini Chips Ahoy and two candy eyes. (Do this one by one—the drizzle sets fast since the s’mores are cold.)
11. Let your decorated s’mores sit at room temp or chill for 5–10 minutes more.
12. These are best served at room temperature so the marshmallow stays nice and gooey.

FAQ

How do I keep the graham crackers from floating in the chocolate mold?
Gently press them back down with a fork or knife after tapping the mold to settle the chocolate.

Can I use regular food coloring to tint the chocolate?
No—only use oil-based candy coloring, like Chefmaster, to prevent the chocolate from seizing.

Where can I buy a mold for Cookie Monster s’mores?
Look for a s’mores mold from Spinning Leaf Molds linked HERE. 

Do these need to be refrigerated?
Chill them to set the chocolate, but store at room temperature for the best texture when serving.

Can I make these ahead of time?
Yes! These s’mores can be made 1–2 days in advance and kept in a cool, dry place in an airtight container.

Do I have to use both honey and chocolate graham crackers?
Nope—you can use just one kind, but the two-tone look adds a fun layered effect.

Sprinkle of Fun

Make these as a sweet back-to-school surprise for the first day! Have them waiting in the back seat for after-school pickup—it’s the perfect unexpected treat to kick off the school year with a smile (and maybe a little chocolate).