Tag Archives: s’mores

S’mores Cookies

S’mores pretty much have the ooey gooey dessert genre on lock.


Few treats come close to this level of oozing decadence.


When something is that delicious the obvious next step is to shove it in a cookie…right?

…maybe not…  but we’re doing it anyway…and it’s going to be delicious.


If you’re gonna do this, there are some pitfalls to avoid.  Believe it or not, there is such a thing as a disappointing batch of s’mores cookies.

Maybe there’s no graham cracker to be found,


or maybe the marshmallows just melt and disappear into the dough.


Or maybe the baker (mistakenly!) thought the chocolate chips rendered the milk chocolate bar unnecessary.


Without the graham, the ‘mallow or the chocolate bar-you’re basically just eating a chocolate chip cookie.

(Your life could be worse.)

But let’s make s’mores cookies.  For real.

A thick soft cookie layer.


Graham cracker crunch.


Obvious marshmallow presence.


and an actual chocolate bar.


Great success.


All the gooey, melty, drippy deliciousness of a s’more..


…in a cute little square.



❤ Ellen

S’mores Cookies

So this isn’t really a recipe.  It’s more like an idea to make s’mores cookies better.

You’ll need:

  • One batch of chocolate chip cookies (I’m partial to this recipe for this purpose.  It’s the one I used in the photos.  The cookies stay nice and soft.  You’ll notice I substituted chocolate chips for the m&ms it calls for)
  • 8 graham crackers
  • About 12 large marshmallows
  • 1 jumbo chocolate bar, broken into pieces (doesn’t have to be exact!)

*Note:  The above measurements are for the recipe I linked.  If your favorite cookie recipes yields more or less than mine, you may need more or less of everything else.  Adjust to suit.

  1. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.  This works best if you cookie sheet has walls like mine.  You could also put everything in a sheet cake pan.
  2. Whip up a batch of your favorite cookie recipe.  Don’t bake them yet, speed racer, just make the dough.  Chill the dough overnight.
  3. Break the graham crackers in half so you have 16 squares. Lay them in your pan in a single layer.  Leave no space in between, you want them to touch.
  4. Spoon large portions of cookie dough onto each square.  Mine were about 1 1/2 – 2 tablespoons each because I wanted a fairly thick cookie layer.  Less dough will yield a thinner cookie layer…duh.
  5. Bake 5-6 minutes and remove from the oven.  The cookies should not be finished baking but they should be starting to spread.  Distribute the marshmallows and chocolate pieces evenly among the cookies.
  6. Bake for another 4-6 minutes (depending on the thickness of your cookies) or until the edges start to brown and the centers set.  The marshmallows should be melted and hopefully a little toasty!
  7. Allow to cool completely before attempting to cut these bad boys.  They’ll be much easier to manage.


Filed under Cookies, Dessert, Uncategorized

S’mores…on a stick.

Dip your marshmallows in chocolate and crushed graham cracker.


S’more stick.

S’more bite.

S’nuff said.

(I’m officially done with s’more posts and cheesy s’more jokes.  You’re welcome.)


❤ Ellen


Filed under Dessert, Hodge Podge, Snacks, Uncategorized

Making ‘Mallows (and s’mores!)

I made marshmallows!! Coolest thing I didn’t know I could make ever!!

I know you’re already rolling your eyes.  Time consuming…fussy…and why!? Jet-Puffed are so good!

But oh. my.  Hellooo, stud.  I’m swooning.

Dear friends, I’m no candy maker, but this was ridiculously fun.  It’s definitely not an every day thing but it is SO worth setting aside for a rainy (or SNOWY UGH) day.

((It’s like we used up all our summer on a 100+ degree July. We ran out early or something…it has felt suspiciously like autumn lately.  Make s’mores and cling to summer with me!))

So here’s the deal.  I thought I could tweak this recipe…make it my own..but…I’m scared.  Too much could go wrong!

I know I’m always telling you not to be afraid of recipes.  But these little guys

these little fluffy, sugary sweeties

intimidated the heck out of me.

So here you have my attempt at the marshmallow recipe from Smitten Kitchen (location of all things wonderful and delicious).  Always reliable.

I did not change the recipe.  Not even a little bit.  I did, however, learn a few things along the way.  I also survived and I’m here to say: you can too.

(Brace yourself for a wordy post…turns out I have a lot to say about marshmallows.)

((I won’t be offended if you don’t care about marshmallow technique.  Feel free to move on with your life.  Jet Puffed marshmallows are delicious and easy .  Have a great day!))

1.  No corn syrup?  Make your own!

[1/2 cup granulated sugar + 1/8 cup water]  =  [1/2 cup corn syrup]

Just heat the sugar and water gently, stirring constantly until the sugar dissolves completely.  Don’t be tempted to use honey or maple syrup in this particular recipe.  You won’t get the same sort of smooth finish and/or the mixture will scorch, (according to my research), when you have to boil the mixture until it reaches 250 degrees.  Speaking of which….

2.  I don’t own a candy thermometer but I wish I did.  I learned that the syrup is ready when it forms a rigid ball when dripped into a cold glass of water.  So…obviously…I obsessively dripped syrup into water from the second it started boiling…panicked that it would burn/get too hot.  Effective…but stressful.

3.  Be warned: super hot sugar + gelatin = friggin volcano.  This is just the tail end after I got over my shock.  Make sure you do this part in a LARGE bowl.

4.  The single greatest thing about my ancient electric beater is this button.

I want that button for real life.  Who doesn’t need a burst of power sometimes?

5.  Not only will you not be able to get every last bit of marshmallow out of the pan so don’t try (pet peeve) but ALSO you will make a horrible mess and sticky, sugary goop will coat ever surface in your kitchen.  Luckily: it melts in warm water.  Easy clean up!

Whew.  Still with me?  It already looks like marshmallows doesn’t it!?

The key to some serious fluff:  Egg whites.  Whipped to death.

Look at those millions of beautiful little bubbles forming soft peaks!

Mix it all together and chill out.

((I solemnly swear that this is as smooth as this novice candy maker can get a pan full of sticky sugar goop.  That photo is of what I like to call “the bottom.”  Marshmallows always get melted into something anyway so I’m not worried.))

When it’s set, remove the sheet of uncut mallows from the pan and either cut them or make a single GIANT s’more.

…I cut them into 1 inch squares.  I recommend a hot pizza cutter.

If your cutting utensil is hot it’ll slide right through like…well…a hot knife through butter.  It also won’t stick..which is the key.

So uh…I dunno if you noticed but you now have graham crackers and marshmallows.

I think you know what to do here.

((but just in case you don’t))

“These are s’more’s stuff…

Ok pay attention.  First, you take the graham.

You stick the chocolate on the graham.

Then you roast the mallow.

When the mallow’s flamin’…

you stick it on the chocolate.

Then cover with the other end.

Then you scarf.”

((If you get that reference we’re best friends. ❤ The Sandlot ❤


❤ Ellen

So, like I said, this is far from an original recipe.  I followed this recipe exactly from start to finish.  I DID make my own corn syrup but that doesn’t count.  I have seen suggestions for peppermint marshmallows everywhere (peppermint instead of vanilla extract) and it sounds amazing.  Shoot I may even want to attempt chocolate peppermint marshmallows for Christmas.  That’s a little crazy, though, it might only ever exist in my head.  Smitten Kitchen is a wonderful blog with all kinds of delicious reliable recipes.  Check it out! I just wanted to show you that it was, in fact, possible and hopefully give you a few helpful hints.  I hope you at least drooled a little over some oozy gooey marshmallow photos.  I did.  Love you!


Filed under Dessert, Hodge Podge, Uncategorized