Wednesday, January 4, 2012

Please, Sir, May I Have A S'more?

I don't know about you, but where I live it's under 20 degrees Fahrenheit these days.  Obviously, that's too cold to make S'mores sitting outside by a campfire.  So, I am bringing the S'more's inside to my warm kitchen!  This is a delicious, graham crackery cookie version of the classic treat.

To begin, you need to assemble the usual ingredients, plus a few more.  But first the essentials!

This recipe comes from one of my favorite sources of clever food ideas - those Pillsbury Classic Cookbooks you find in the magazine rack in most grocery check out lanes.  These Smore's Cookies can be found in the December 2007/January 2008 Holiday Cookie edition.

S'more Thumbprint Cookies
from Pillsbury Classic Cookbook

1 cup butter softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1 cup finely ground graham cracker crumbs (16 cracker squares)
1/8 teaspoon salt
120 miniature marshmallows
60 rectangles milk chocolate (four 1.55oz bars)

Preheat oven to 325 degrees.  In a large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy.  Add egg and vanilla; beat until well blended.  Add flour, cracker crumbs and salt; on low speed beat about 1 minute or until stiff dough forms.

Roll dough  into 60 balls and place on ungreased cookie sheets about 2 inches apart.  With thumb, make indentation in center of each.

Bake 10-12 minutes or until cookies are firm and edges are just beginning to brown.

One of the things I love about these cookies is that they don't spread while baking!

Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer.  

After removing cookies from oven place a rectangle of chocolate on top of the marshmallows.  

Let stand 2-3 minutes.  With tip of knife, gently spread chocolate over marshmallows.

 Let stand until chocolate is set.

Note:  To make graham cracker crumbs break 16 squares into food processor bowl with metal blade.  Cover; process until fine crumbs.  I have also placed the crackers in a large ziploc bag and crushed them with a rolling pin.  

That's it!  Super easy and super fun.  They taste great, too.  I actually enjoy eating one or two before the chocolate sets, while it's warm and gooey.

I also kind of like the way the cookie look without spreading the chocolate.  I like the HERSHEY written across the top.  I like them both ways, it's really a preference thing.  Regardless of how you decide to serve them, I hope you enjoy the summery/fall goodness of S'mores all year round!

I have shared this recipe on:


  1. Looks so tasty....thanks for linking with Midweek Fiesta,I corrected the name & now it appear as S'more Cookies...

  2. It was my pleasure to link up, Amy! Thanks again for the invitation. I love Midweek Fiesta! Thank you, also for the name correction. I linked my peanut butter cupcakes, too, the right way. I'll only do one link next time! I am now following your blog and FB page. My FB page is Life Is Sweets. I have a link in the top right column.

  3. Debbie! Thanks for dropping by! :) Its really nice to know when non-Indians love our cuisine! :D Paneer is THE most versatile ingredient you'll ever find! :)

    You've got a lovely blog. Following you now :D

  4. I'm going to have to stop looking at your blog.
    It's true punishment to me - everything looks so lovely and I want it!
    But can't have it!
    Let me know when you come up with a Gastric Bypass cookie!
    Until then, I will continue to torture myself looking at your beautiful photography and easy recipes!

  5. Hi, Kavi! I loved India and the Indian cuisine SO much!! I can't wait to go back one day. I didn't love the paneer, but, as I said, my husband LOVES it. I'll let you know how it goes with your recipe. :) Thanks for following me!

    Marie, I'm not trying to torture you, I promise! Thanks for the compliments, and I'll let you know when I find the perfect lo-cal cookie!