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A twist on tradition: s'mores cookies.
A twist on tradition: s'mores cookies.

Gooey s’mores cookies bring the outdoors in Add to ...

With golden toasted marshmallows squished between melting chocolate and graham crackers, s'mores are the kind of dessert that memories are made of.

But not everybody can (or wants to) fit a camping trip or backyard bonfire into their summer plans. For those of us who are firepit-less, these cookies are crammed with s’more flavoured goodness – no campfire required. Each cookie is soft in the middle with chewy edges and stuffed with chunks of chocolate, graham crackers and topped with gooey toasted marshmallows.

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Use either large or small marshmallows. Adjust the number to suit your tastes.

  • Preparation time: 15 minutes
  • Ready time: 50 minutes
  • Servings: Around 48 cookies

Ingredients

2 ½ cups (365g) all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter at room temperature

1 cup (190g) packed brown sugar

½ cup (105g) white sugar

2 eggs

1 teaspoon vanilla

100g bar dark chocolate, chopped into pieces

100g bar milk chocolate, chopped into pieces

13 graham crackers

400g bag of large or small marshmallows (you won’t need the whole bag)

Method

Preheat oven to 375. Grease cookie sheets or line them with parchment paper.

In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of a mixer, cream together the butter, brown sugar and white sugar until pale and fluffy. Add the eggs one at a time and mix until combined. Scrape down the bowl of the mixer with a spatula, add vanilla and beat until incorporated.

On a low speed or using a large spoon, stir the flour mixture in with the butter and sugar. Fold in the chocolate chunks.

Place the graham crackers in a freezer bag and crush them into pieces with your hand. The biggest piece should be about the size of a quarter. Fold them into the cookie dough.

Take heaping tablespoons of the dough and place them on the greased cookie sheets a few inches apart to allow for spreading. Gently flatten the cookies with your fingers and then top with either a large marshmallow that has been cut in half (kitchen scissors work well) or with 1 to 4 mini marshmallows.

Bake the cookies for 8 to 10 minutes. If you are baking more than one tray at a time, switch the top tray with the bottom tray halfway through so that they all bake evenly. They are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker. Transfer to a wire cooling rack.

They will keep in an airtight container at room temp for a week or two and in the freezer for two months. Makes around 48 cookies.

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