Smore Cookies

Last Updated on June 20, 2024 by Michelle

Smore cookies are my new weakness.

Read on to find out not only how to make S’more cookies, but (are you ready for this?) how to combine all different types of chocolate, marshmallow options, and cookie options to create the most amazing S’mores ever.

How to Make A S’more-gasbord

S’mores Day is August 10th, and we are honoring this momentous day as it was meant to be celebrated!

Truth is, we don’t reserve this for one day a year. We love to experiment with all different s’more varieties often.

 

And, truth be told, some folks in some corners of the world don’t have access to traditional Smore ingredients. Holly Lrhvn, who lives in the Netherlands, explains she often can’t find good marshmellows and graham crackers are nonexistent in her corner of the world. Take heart, Holly, there are many other delicious options…

 

Chocolate Options

For the Hershey squares, try substituting… 

Toblerone (my personal favorite option)

caramel squares

Reeses

2-3 Rolos

white chocolate

Heath bars (a favorite of Jan Dregalla, a reader in Cleveland)

a chunk of your favorite candy bar

 

Marshmallow Options

extra-large marshmallows

flavored marshmallows (yuck, sorry, but it is an option)

marshmallows rolled in fine sugar

any variety of Peeps marshmallows

Marshmallow Fluff

homemade marshmallows (the best option of all, for sure)

 

Cookie/Cracker Options

Instead of graham crackers, try… 

snickerdoodles

chocolate chip cookies

shortbread

roll-out cookies (turn the icing inside the S’more or make some without icing just for this purpose)

chocolate cookies

gingersnaps

waffle cones (filled with chocolate and marshmallow then wrapped in foil) is a favorite of Zoey Lee, in NY.

S’more cookies (see recipe below, if you dare)

 

Or stick with traditional graham crackers, but go for a different variety…

chocolate graham crackers

cinnamon graham crackers (a favorite option in this house)

 

Other Options

Adding Nutella is a favorite of Jessica March, in Ontario.

Include strawberries, recommends Elissa Schmid in Colorado.

Fill small waffle cones with Nuttella, mini marshmallows, and chocolate chips. Wrap in foil and toss in the campfire a few minutes. This is a favorite of Jo Ellemor, in Australia.

For my all-time personal favorite smore… load 2 smore cookies with a perfectly crisply toasted marshmallow set to ooze on top of 2 delectable Toblerone triangles.

 

Who Invented S’mores?

I’ve read that the Girl Scouts are credited with creating this delectable delicacy of crispy graham, gooey fluff, and congenial chocolate back in 1927.

But today, nearly a century later, on our plot of land that yawns along the crystal cool river under God’s brilliant diamond firmament… here where I and my soul mate of 22 years sit laughing with our 4 daughters, finally together again (the oldest home from her big-city summer internship for a few fleeting weeks of summer)… here where we are 6 but yet 1 again, sitting around a blazing crackling bonfire… here, the ambrosial s’more will be perfected tonight.

Now if you’ll excuse me, I’m going to finish some farm chores before I dive into our Smore-gasbord.

Recipe for S’more Cookies

Can’t make a bonfire tonight? I would never recommend that ridiculous notion of warming chocolate squares, marshmallows, and graham crackers in a microwave. That’s just wrong.

But this S’more cookie is so right…

 

INGREDIENTS

10 Tbsp butter, softened

1/2 cup plus 2 Tbsp brown sugar

1/2 cup plus 1 Tbsp sugar

1 egg

1 to 2 tsp vanilla

1 3/4 cup flour

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 cup chocolate chips

1/2 c crushed graham crackers

mini marshmallows

DIRECTIONS

1. Preheat oven to 350.
2. In a large bowl, cream butter and sugar.
3. Mix in egg and vanilla.
4. Add flour, baking soda, baking powder, and salt and mix until smooth.
5. Stir in chips and graham crackers by hand.
6. Form balls of dough and place them 2” apart on baking sheet.
7. Push a few mini marshmallows into each cookie, making sure no marshmallows are on the bottom or lower sides of the ball of dough.
8. Bake for 13-15 minutes or until edges are golden.
9. Cool on baking sheet for 5 minutes, then transfer to cooling rack.

 

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