Recipe – S’mores Cookies

It’s mid-summer and a perfect time to enjoy some s’mores. What better way to enjoy s’mores on demand than to make them into s’mores cookies? To get that classic s’mores taste, I’ve replaced half the flour with ground graham crackers, and baked the cookie batter on top of a chocolate graham cracker, adding an extra level of crunch. I also added some of Trader Joe’s Cocoa Cinnamon Sugar on top, but you can substitute for cocoa powder and cinnamon if you don’t have the TJ’s mix. The results are smoky, chocolatey, gooey s’mores cookies!

The Dough

As always, there’s no butter and hardly any refined sugar here. The only sources are from the graham crackers, marshmallows, and cocoa cinnamon sugar.

For the graham crackers, grind them up (I use a mini food processor, but you can do it by hand) and mix them with the flour, baking powder, chocolate chips, and salt. In a separate mixing bowl, combine the wet ingredients: melted coconut oil (virgin unrefined), egg, maple syrup, and vanilla extract. Combine the wet and dry ingredients and mix until just combined.

Break another set of graham crackers in half (I like using chocolate-flavored graham crackers here), then place them on a silicon baking mat on top of a baking sheet. Use a medium scoop to scoop the dough onto each half-graham cracker, then press two marshmallows lightly into the dough. Top off with a little dusting of cocoa cinnamon sugar (if you don’t have the TJ’s version, just sprinkle with cocoa powder and cinnamon).

Bake for 10min at 350°F, then let cool on the baking sheet before moving them to a cooling rack.

S’mores Cookies

Materials:

Methods:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine coconut oil, maple syrup, egg, and vanilla extract, and mix.
3. Grind the graham crackers in a food processor or by hand.
4. In a separate bowl, combine the dry ingredients (flour, grounded graham crackers, salt, baking powder, chocolate chips).
5. Add dry ingredient mixture to the mixing bowl containing the wet ingredients and mix until combined.
6. Break additional graham crackers in half and place on a silicon baking mat on a baking sheet.
7. Use a medium cookie scoop (1.5tbsp, 1 11/16″ or 4.29cm) to scoop dough onto the center of each half-graham cracker.
8. Press two marshmallows into each scoop of cookie dough.
9. Dust the top with cocoa cinnamon sugar.
10. Bake 10min. Cool 5min on the baking sheet before transferring to a rack to cool completely.

And here’s the gooey goodness:

A Brief History of S’mores

There are a lot of stories of the idea of s’mores originating from ancient times, but s’mores as we know it today originated from The Girl Scouts of the United States of America. In 1927, they published a book titled “Tramping and Trailing with the Girl Scouts” in which they called the tasty treat “Some More”. The description reads:

“Toast two marshmallows over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit. Though it tastes like “some more” one is really enough.”

Sounds like a pretty accurate depiction to me!

National S’mores Day is August 10th, just in time to try making these delicious S’mores Cookies!

References

“The History of S’mores: Ancient Greeks, Girl Scouts and One Very Puritanical Minister”. Food and Wine: Matt Blitz. Accessed July 25th, 2021.
“Tramping and Trailing with the Girl Scouts”. Girl Scouts of the United States of America. New York City, 1927.
“National S’mores Day”. National Day Calendar. Accessed July 25th, 2021.