S'mores Cookies


Ok, guys, this recipe is a really really good one - if I do say for myself! I mean seriously, how can you go wrong with graham wafers, marshmallows and chocolate? Making this even better is that it’s a cookie, so less mess and fuss than making actual s’mores!

So I made these cookies this past weekend when we went to a bonfire on the beach. We initially were going to bring all the fixings for s’mores, but then realized we didn’t have any marshmallow roasting sticks, so to make things easy the cookie was born. Let’s just say that the classic s’mores weren’t missed in the slightest so many people said that these were the best cookies they had ever had!!!

They are so special and look amazing yet the are actually pretty simple to make. You basically make a standard chocolate chip cookie with the addition of chopped up graham wafers then topping with all of the classic s’mores flavours. The key to getting that extra crunchy top and golden brown marshmallows is to broil them for just a minute. It seriously is the key making good cookies great - plus your house smells like a s’mores, so that's a bonus!

So skip the s’mores at your next campfires and go for the cookie - I promise this is a twist on a classic that any s’mores lover will wholeheartedly approve of!


prep time 20 minutes

cook time 15 minutes x 3 batches

total time 1 hour 5 minutes

servings 24 cookies


2 cups flour

1 1/2 cup chopped graham wafers + crumbs for garnishing

1/4 tsp baking powder

1/4 tsp salt

1 cup butter at room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 cup chocolate chunks + more for garnishing

72 mini marshmallow


Preheat oven to 350. In a small bowl combine flour, cropped graham wafers, baking powder + salt then set aside.

In the bowl of your stand mixer place butter and whip until light and fluffy. Add in white and brown sugar and beat on medium heat for 3-4 minutes or until it’s all fully combined. Add in vanilla and eggs and beat until just combined.

To the wet ingredients add in your flour and stir until flour ifs fully incorporated then stir in your 1 cup of chocolate chips.

Using a cookie scoop of teaspoon place heaping spoonfuls onto a cookie sheet. Press 3 marshmallows into the top of each cookie along with a few chunks of chocolate then sprinkle with graham wafer crumbs. Bake for 8-14 minutes or until cookies are golden and the marshmallows are just beginning to brown. Remove from the oven and transfer to a cooling rack then continue until all of your dough has been used.

One all of your cookies are baked turn your oven to broil. Place cookies back on your cookie sheet (you can crowd them at this point as they will not spread). Broil for 1-2 minutes keeping a close eye on them so that they do not burn. Allow the marshmallows to toast and the graham wafers to brown.


Lemon Rosemary Shortbread Cookies

Finally a cookie for the adults. These lemon shortbreads are light and buttery with the sophisticated flavour of rosemary.


I don’t know about you but when I think about rosemary cookies I automatically think spa. The same way that I feel when drinking cucumber water.

Now this is probably because the last time I had a rosemary shortbread was as Soakology in Portland Maine. Now if you have never had the opportunity to have a foot soak you need to do it. It is amazing how relaxing it is to soak your feet in coconut milk and lavender, and when it’s November in Maine, you can’t find a better way to warm up!

So after returning from my trip east I just knew I had to recreate these little treasures. The combination of lemon and rosemary is the perfect combination. They are light and buttery and would be a welcome accompaniment to any dessert table, or as a mid day sweet treat!


prep time 1 hr 30 min

cook time 12-15 min

total time 2 hrs 15 min

servings 30 cookies


2 cups flour

1/4 tsp salt

Zest of 1 lemon

1 tsp minced fresh rosemary

1 cup room temperature butter

3/4 cup icing sugar

1 tsp vanilla

3 tsp lemon juice


In a large bowl beat together butter + powdered sugar. Once well combined add vanilla + lemon juice and beat another 1 minute.

In a small bowl combine flour, salt, zest of 1 lemon + minced rosemary. Slowly add flour mixture to the butter, stirring until well combined. Form into a ball and wrap in plastic wrap. Refrigerate for a minimum of 1 hour.

Preheat oven to 350 and line cookie tray with parchment paper. On a lightly floured surface roll out cookie dough to 1/4 inch thickness. Using a cookie cutter or a small glass cut out shapes and place on prepared cookie tray.

Bake 12-15 minute or until cookies are firm to the touch and very lightly browned. Allow to cool completely on a cooling rack.