The best S’Mores Cookies Recipe is encased in chocolate, double layer graham crackers or biscuits, and sandwiched with gooey marshmallows.
What Are S’Mores?
S’Mores are the perfect dessert for camping trips, backyard grilling and bonfires, making it the dessert of the outdoors.
Originally created by sandwiching a large marshmallow, that has been roasted over fire, between an entire graham cracker, along with lots of chocolate pressed against the hot marshmallow, causing the chocolate to melt ever so slightly.
Traditional s’mores cookies, as originally created, have taken a variety of twists and now being prepared in different ways.
However, make no mistake, chocolate chip marshmallow cookies are not s’mores cookies; chewy chocolate chip cookies with pieces of graham cracker and marshmallow bits yes, but not the real deal!
If the perfect s’mores cookie is what you’re after, then you’ve come to the right kitchen!
Grocery Store S’Mores
Once upon a time, back in 1917 here in America, we had a chocolate treat called a Moon Pie. The moon pie was originally made of two graham crackers with a gooey marshmallow center and covered with chocolate.
Scoot across the pond over to England and you will find what is called Wagon Wheel Biscuits. Wagon Wheels are made of two plain biscuits, often the digestive biscuit, with melted marshmallows and sometimes a bit of jam in the middle and coated in chocolate.
The moon pie came first, then the campfire creation of s’mores and then the wagon wheel followed.
Both can still be found in grocery stores in both countries
Graham Crackers vs Digestive Biscuits
In my home we have an American and a Brit, and so lots of comparatives take place, especially when it comes to food.
While graham crackers are uniquely American, a very popular cookie (called a biscuit in England), a digestive biscuit is similar to the graham cracker in England.
Both are made with dark brown sugar and whole wheat flour though the digestive biscuit calls for lots of oat flour, making it my preference over the American graham cracker; but don’t tell British hubby that!
Homemade Marshmallows Are The Way To Go
Sure, you could use a bag of store bought marshmallows in this recipe to make them faster, however for this classic s’mores indulgence we are going to make our own marshmallows. They are so easy!
We’re talking a simple boil of sugar and corn syrup, whisked into gelatin. In minutes you will have a huge cloud of perfect marshmallows without a bunch of unknown ingredients.
Perfect S’Mores Cookies
I’m not sure when quickie versions of a s’mores, moon pie or wagon wheel came about, taking a classic chocolate chip cookie, tossing in graham cracker pieces and marshmallow fluff into the batter, baking them and calling them s’mores, but let’s be honest; these are quickie replicas of a classic s’mores cookie.
If you are looking for the perfect s’mores cookie, elegant enough to serve at a dinner party, then this recipe is for you!
A Word About Vegan Marshmallows
Since there are no egg whites used to make marshmallows, the only vegan swap needed would be to use agar agar, a seaweed gelatin, instead of gelatin often derived from cattle.
A vegan marshmallow with agar sets quicker than beef gelatin and makes for a luscious marshmallow, but you must work quickly with the mixture before it sets.
Why Make The Best S’Mores Cookies Encased In Chocolate?
Truth be told, I probably would never have created this recipe if it hadn’t been for the fact that I tossed my hat into the ring and applied for the Great American Baking Show.
In one of the challenges in the Great British Bake Off they asked the contestants to make Paul Hollywood’s childhood favorite cookie, the Wagon Wheel, which is very much the American S’Mores cookie concept.
Since it was the challenge for ‘cookie week’ I thought I had better know how to make Digestive Biscuits, Homemade Marshmallows and learn how to temper chocolate just in case I make the cut and get to bake in that infamous tent!
From my months of practicing recipes I might never have tried, I am sharing with you the ones that are not difficult and impressively delicious.
How To Make Chocolate Encased S’Mores Cookies
Rather than a graham cracker recipe for this elegant s’mores cookie, I have chosen to make a cookie more likened to the British digestive biscuit.
The cookie batter has more flavor from the oat flour, though it does have whole wheat flour too, just like graham crackers do.
As for the marshmallow center, of course if you are strapped for time you can grab a bag of mini marshmallows at the grocery store, melt them down and use them.
However, for best results, the homemade marshmallow recipe I’ve given you here is really easy, impressively easy, and only needs a little sugar, light corn syrup and some gelatin.
Now comes the fun part. All three elements are made and ready to be assembled and set into the most decadent dessert ever.
Once the homemade marshmallow is ready in a piping bag, cookies/biscuits are baked and room temperature, and chocolate melted and sitting over a pot of warm water you are ready to assemble.
A silicone s’mores mold makes it easy to layer the cookies with soft marshmallow in between and then encased in chocolate to set in the fridge.
Equipment Needed
- rolling pin
- 2.25 square biscuit cutter – these come with a set of other sizes and have a convenient handle.
- 2 pcs 4 cavity silicone S’mores square mold – these are so easy to unmold the entire chocolate encased s’mores cookies.
- candy thermometer – digital and easy to work with.
- double boiler – affordable stainless steel bowl with handle to fit over your own pot.
- electric mixer – 6.5 quart mixer, easy to work with.
- oven and fridge
Ingredients Needed
- Dark brown sugar
- Oat flour
- Whole wheat flour
- All purpose flour
- Baking soda
- Salt
- Butter
- Milk
- Gelatin
- Castor sugar
- Light corn syrup
- Vanilla extract
- Icing sugar (optional if not piping marshmallows)
- Chocolate bar, dark or milk chocolate
For Other S’Mores Recipes I’m Sure You Will Love
Since folks have taken liberties to recreate versions of the classic s’mores cookie, I too have taken liberties to make a variety of other s’mores recipes that have nothing to do with cookies!
- S’Mores Vodka Martini – S’mores Vodka Martini Recipe with graham cracker and chocolate rimmed glasses, marshmallow flavored vodka and a roasted marshmallow on top!
- S’Mores Muffins – 1 of 52 creative muffins from My Muffin Madness cookbook!
- S’Mores Ice Cream Sundae – Fun Homemade Dairy-free S’mores Ice Cream Dessert, with chocolate and graham cracker rimmed glasses, and a fire-up marshmallow on top!
The Best Chocolate Encased S’Mores Cookies
Equipment
- 2.25 inch square biscuit cutter
- silicone S'Mores square mold, 2.25 inch cavities
- Candy thermometer
- double boiler
Ingredients
- Cookie/Biscuit Ingredients
- 3 tbsp Dark brown sugar
- 1 cup Oat flour crushed rolled oats
- 1/2 cup Whole wheat flour
- 1/2 cup All purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 12 tbsp Cold butter, cubed
- 3-4 tbsp Milk
- Homemade Marshmallow Ingredients
- 1/2 cup Water
- 1 Envelope gelatin
- 3/4 cup Castor sugar
- 1/2 cup Light corn syrup
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/2 cup Icing sugar optional if not piping
- Chocolate
- 8 oz Chopped chocolate dark or milk chocolate
Instructions
- Cookie/Biscuit Instructions
- In the bowl of a food processor place the brown sugar, oat flour, wheat flour, all purpose flour, baking soda and salt and pulse a few times to blend.
- Add the cold cubed butter to the flour mixture and turn the food processor on to mix the butter with the dry ingredients into a crumble. With the machine running add 1 tablespoon at a time of milk until the dough comes together into a smooth dough ball.
- Transfer to a floured sheet of parchment paper, with another piece of paper on top and roll the dough out to 1/4 inch thick. Place in the fridge to firm the dough for cutting, about 20 minutes.
- Preheat oven to 350, preferable a convection oven for even baking. Press out square cookies/biscuits allowing 2 cookies per final assembled s'mores cookie. Transfer each to a parchment paper lined cookie sheet. Bake for 14-15 minutes, or until lightly golden. Bake time will depend on thickness of cookies, so just eyeball them. Transfer to a cooling rack and cool completely to room temperature before assembling.
- Marshmallow Instructions
- In the bowl of a stand mixer, place 1/4 cup water and gelatin to bloom.
- In a small saucepan place the remaining 1/4 cup water with sugar and corn syrup. Simmer while stirring to dissolve. Increase the temperature to medium and allow the mixture to boil, stirring occasionally. With a candy thermometer, bring the temperature to 240 degrees.
- With the stand mixer fitted with a whisk (not a paddle attachment), slowly pour the hot sugar mixture into the dissolved gelatin while whisking until all the sugar is in the bowl. Increase the speed and whisk until a long tail streams from the whisk, about 5 minutes.
- Add the vanilla extract and salt and continue to whisk until the a light shiny cloud of whipped sugar forms.
- At this point the marshmallow mixture can be transferred to a piping bag with the help of a rubber spatula, and piped into rounds onto a heavily dusted icing sugar parchment paper, spread in a pan lined with a heavily dusted icing sugar parchment paper or proceed immediately with assembling the s'mores cookies, piping the marshmallow between the layers of cookies/biscuits.
- Melting and Tempering Chocolate
- In the top of a double boiler place 2/3 of the chopped chocolate over a pot of simmering water and melt the chocolate, not to exceed 120 degrees. Add remaining chocolate and stir until melted. Remove the pot of melted chocolate and set it over a bowl of ice water, stirring the chocolate against the sides of the chilling pot with a wooden spoon to bring the temperature down to 85 degrees. Set it back onto the top of the hot pot of water, stirring the chocolate and bring the temperature up to 102. The chocolate has been tempered and is now ready to assemble the s'mores cookies, leaving a glossy finish to the chocolate.
- Assemble
- Have your homemade marshmallow ready in a piping bag, cookies room temperature and chocolate melted and sitting over a pot of warm water. Place both silicone s'mores molds on a baking sheet to support the mold. Drizzle a little melted chocolate into the bottom of several of the molds, brushing some of the chocolate up the sides. Since it firms quickly just do a few at a time. Once all the molds have had the bottoms thinly covered with chocolate, place a cookie in each mold on top of the chocolate. With the marshmallow still soft and pliable, pipe it on top of the cookie, covering the top completely. Place the top cookie over the marshmallow, followed by a slow drizzle of melted chocolate over each cookie and down the insides inside the mold therefore encasing each double layer of cookie in chocolate. Chill in the fridge for at least an hour before removing them from the easy-to-remove s'mores molds. For any remaining marshmallow in the piping bag, pipe marshmallow kisses over an icing sugar dusted parchment paper and allow to set in the fridge for other uses.
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Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.