S’mores – just saying that d’lish word brings up tasty memories of the great outdoors and great times. They’re the quintessential campfire treat – whether you’re deep in the woods or just “camping out” in the backyard.
S’mores are all about personal preference. How do you stack your goodies? How brown (toasted or burnt) do you like your marshmallow? Dark or milk chocolate…. do you add anything else to the campfire trifecta? Do you use special homemade or gourmet flavored ‘mallows?… There’s lots of ways to mix up and personalize this classic!
For example, switch out regular graham crackers for your favorite cookie – how sassy delicious does a gingersnap s’more sound? My personal favorite is a traditional s’mores with raspberry jam slathered between the cookie and the gooey, ‘mallow.
Can’t head outdoors? Try baking up one of my D’Lish S’mores Cookies! They’re one of the most popular cookies at my Sea Tac Airport Dish D’Lish cafes: chocolate dough is studded with toffee bits and finished with marshmallow topping and graham cracker crumbs for that campfire feeling on the go!
A Pile of my S’more Cookies available at my Dish D’Lish cafes!
You can even drink a s’more, too! Try my S’more Hot Cocoa once the sun goes down and it’s a bit chilly out. Hot cocoa, with a graham cracker crumb rim and a topped with a big fat marshmallow will keep you toasty!
My S’mores Cocoa! Yum!
(Photo from Kathy Casey Cooks Favorites)
Gather your friends and family around a toasty campfire and take a bite out of a gooey s’more or whip up something s’more-licious in your kitchen! -Kathy
Dish D’Lish S’mores Cookies
These are the most popular cookie at my Dish D’Lish Cafes! The marshmallow graham cracker topping makes them gooey delicious!
Makes 10 jumbo cookies
8 Tbsps (1 stick) butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
One 8-ounce package toffee baking bits
1 cup mini marshmallows
1/4 cup sweetened condensed milk
1/4 cup graham cracker crumbs
To make the cookie dough, in a mixing bowl, cream the butter, shortening, sugars, egg, and vanilla well. Sift the flour, cocoa, soda, and salt together in a small bowl. Mix into the butter mixture. Stir in the toffee bits.
In a large piece of plastic wrap, roll the dough into a 3-inch-diameter log with flat ends. Wrap well and refrigerate the dough to chill for at least 1 hour, or up to 3 days.
While the oven is heating, make the topping. Combine the ingredients in a medium bowl and mix with a rubber spatula or spoon until the marshmallows are thoroughly coated. The mixture will be very sticky.
Cut the chilled dough into 10 equal slices. Place 2 or 3 slices on each prepared baking sheet. (When baked, these cookies spread to about a 5-inch diameter, so bake only 2 or 3 per pan.) In the center of each cookie, place about 1 heaping tablespoon of topping, using it all.
Bake the cookies for 18 to 20 minutes, or until just done. Let cool on the baking parchment until totally cooled and easy to remove.
Chef’s Note: If you’re short of baking sheets, just lay out the dough slices on additional pieces of baking parchment. When a pan of cookies is done, remove the pan from the oven, slide the parchment with the baked cookies onto a rack, place the next parchment sheet of dough on the pan and bake.
Recipe ©Kathy Casey Dish D’Lish®
Perfect for kids of all ages – but for the adults try spiking it with a shot of your favorite bourbon or rye. If you’re going for a double s’mores experience, Three Olives Vodka makes a new s’mores flavored vodka which would be fun to add a nip of.
Makes 1 drink
Chocolate sauce, in a squeeze bottle
Graham cracker crumbs
2 Tbsp Ghirardelli Sweet Ground Chocolate and Cocoa or 2-3 Tbsp high quality chocolate sauce
3/4 cup steamed or hot milk
Garnish: large marshmallow
Rim a coffee glass or mug with chocolate sauce. Then press rim into graham cracker crumbs.
Place chocolate in mug; carefully stir in hot milk. Top with a large marshmallow and drizzle with chocolate sauce.
Recipe by Kathy Casey Liquid Kitchen™