Monday, May 3, 2010

S'mores Cookies

If you ever were a Scout (and yes, I was Girl Scout), went to overnight camp, attended a bonfire, went camping, etc. as a child, then you probably know all about s’mores. In the off chance that you don’t, imagine gooey marshmallows roasted over an open fire (preferably on a stick you found yourself in the woods), sandwiched between squares of graham crackers with a piece of chocolate thrown in for good measure. Whether or not you let your marshmallow catch on fire before removing it from its skewer is of course a matter of preference, though I personally find that to be a crucial step in achieving the perfect marshmallow.

S’mores get their name from the fact that they are so good you always want “s’more”. The only bad thing about them is that you need a fire to make them. Or so I thought until I came across today’s recipe for oven baked s’mores, which, in my humble opinion, is pretty much pure genius. Using your broiler instead of a campfire, you can get toasty marshmallows perfect for sandwiching with chocolate and graham crackers. Even better, you can keep the ingredients for these s’mores in your pantry, so you can have s’more any time you want – and you don’t even have to find a stick!

S’mores Cookies
Adapted from Savory Sweet Life

2 sleeves of honey graham crackers (from 1 box)
12 oz. bag mini marshmallows
12 oz. bag semisweet chocolate chips

Preheat your oven’s broiler. Line a 9x13-inch baking sheet with parchment paper.

Place 1 sleeve of graham crackers on the baking sheet in even rows. Make sure to line them up right next to each other so there aren’t any gaps.

Spread the marshmallows evenly over the graham crackers.

Sprinkle the chocolate chips over the marshmallows.

Place the baking sheet under the broiler. Leave the oven door cracked open so you can see the s’mores. Broil until the marshmallows are puffed and golden brown on top. (Keep a close on them because the marshmallows will go from toasty to burnt in a flash.)

Remove the s’mores from the oven. Take the second sleeve of graham crackers and layer them right on top of the rows beneath, pressing down gently.  (If you press down too hard, the top layer will crack!)

Allow the s’mores to cool for a few minutes to enjoy them warm.

To enjoy them cool, allow the s’mores to cool for about an hour. The marshmallows and chocolate will firm up, forming s’mores-flavored sandwich cookies.

Try them both ways to see which is your favorite!


  1. Ok so after I read your post I went straight home and made these for Andrew and me, and I loved them so much I made them again this morning for his poker night tonight, hosted at our place. I'll be no where near the apartment, of course! PS- he may or may not have said "it's s'mores galores!" Love that guy. :)

  2. Oh my gosh, that looks good. I am such a s'more addict. Your timing is fantastic, we are going to a party tonight that will probably have a bonfire and s'mores if it is cool enough. If it is too hot, we can always make them in the oven!

    By the way, s'mores made with homemade marshmallows are out of this world. I've heard that they are even better with homemade graham crackers, but I haven't really managed to make good crispy crackers.

  3. Monica - I'm so glad you guys liked these so much! I hope the poker crew enjoyed them too. And while he may not cop to saying it, "s'mores galore" made my day!

  4. Rebecca - I've actually had s'mores made with homemade marshmallows, and I agree with you - they are amazing! I have yet to try making my own marshmallows, but I just might have to one of these days!



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