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.


Chocolate covered Caramel Marshmallows

Homemade caramel and marshmallow make for a sweet and decadent treat sure to delight all your friends,


So while shopping the other day I spotted the most exciting thing - edible gold dust! I knew I had to have it! I thought I was done my Christmas baking but then this stuff showed up and all that changed.

I still needed to whip up a batch of marshmallow for all the hot chocolate that is sure to be consumed over the next week so I figured that I should make double use of the fluffy white stuff. I also love my mom's caramel so this combo naturally came together.

These are certainly not the quickest thing to throw together but they are actually super easy. Just make sure that you have time, holiday music, and enjoy dipping!


prep time 10 minutes

cook time 2 hour + 2 hours to set

total time 4 hour 10 minutes

servings approx. 75 pieces

Caramel Ingredients

I cup butter

1 cup brown sugar

1 cup sweetened condensed milk

1 1/2 cup white corn syrup


Line a 9x13 inch baking pan with parchment paper then spray with cooking spray. In a large saucepan mix together all ingredients and bring to a boil. Boil on low stirring often for 25 minutes or until a candy thermometer reaches 225 degrees. Pour caramel into baking pan and place in fridge while you prepare your marshmallow.

Marshmallow Ingredients

3 tbsp unflavoured gelatin powder

1/3 cup cold water

3 cups granulated sugar

1 1/2 cups water

2 tsp vanilla

Icing sugar for dusting

4 1/2 cups chocolate for dipping


In a small bowl combine gelatine powder and 1/3 cup cold water. Stir and allow to sit for 10 minutes to swell.

In a large saucepan dissolve sugar and remaining water over low heat stirring until sugar is dissolved. Add gelatine and allow it to dissolve. Increase heat and allow to boil steadily but not vigorously for 15 minutes without stirring (watch your sugar water closely so it does not boil over).

Remove from heat and pour into a large bowl or a stand mixer (being careful as the sugar is very hot). Add vanilla and beat for approx. 10 minutes or until it becomes very thick and white.

Pour marshmallow over caramel and allow to set for a minimum of 2 hours.

Once set dust the top of your marshmallow in icing sugar. Dust a large cutting board with icing sugar then turn your caramel and marshmallow onto the board. Once out of the pan turn over so your caramel is on the bottom. Using a large greased knife cut into 1 inch pieces being sure to re-grease your knife often so it does not stick.

In a double boiler or microwave melt 4.5 cups of chocolate. Dip each of your pieces in chocolate and place on parchment paper to dry. I recommend melting your chocolate in stages so it doesn’t begin to harden as you are dipping.