Last night I was being a bad desperate housewife. I was hungry, craving chocolate, and in dire need for a late night snack. Fortunately for me I found a box of graham crackers, marshmallows, and chocolate chips. Incidentally, did you know Honey-Maid now makes graham crackers pre-cut for smores specifically? Cool huh?
To make a long story short, I made Smores cookies using the broiler function in my oven. This is a great way to make your favorite camping treat eating it warm or cold. By broiling the marshmallows and chocolate, the marshmallow edges turn nice and golden brown similar to cooking them over a campfire with a nice crispy outer shell. What I love about these cookies is the versatility of eating them warm and gooey, or waiting for them to completely cool and eating them as a smores cookie. Either way you’re in for a treat. And as an FYI, these are incredibly addicting when they have completely cooled and served as a cookie. Because I feel guilty I will disclose I ate 3 of these right out of the oven within 5 minutes and ate 2 right as I woke up for breakfast this morning. Enjoy!
SMORES COOKIE RECIPE
Ingredients:
1 box of Honey-Maid Graham Crackers Pre-Cut for Smores
1 bag of mini marshmallows
1 bag of chocolate chips
Directions:
Pre-heat oven on Broil (High heat) with baking rack 2 notches down from the top. Line a cookie sheet with parchment paper. Place one sleeve of graham crackers side by side in rows without any gaps. Next, spread mini-marshmallows evenly across the graham crackers and top them off with chocolate chips.
Place the cookie sheet in the oven with the door slightly cracked. Broil for approximately 5-10 minutes carefully watching them so they don’t burn. Remove the cookie sheet from the oven when the marshmallows have nice golden brown edges. Add the remaining sleeve of graham crackers on top of the broiled smores and line them exactly like the first sleeve and press each one down gently. Allow them to cool for a few minutes and serve. Each cookie should pull away perfectly hot or cold.
*If you would like to serve these as regular cookies, allow the smores to cool for at least an hour. Pull each cookie apart and serve. Graham crackers will be nice and crunchy and the marshmallow filling will be firm but chewy. The chocolate will be hardened but tastes great in this treasured classic.
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Camping at “Camp Backyard” last night inspired me to use salted chocolate in our smores! Oh my, just a hint of salt in the midst of the sweet goo! Thank you, Alice.
Kara,
I love salted chocolate and caramel. What a brilliant idea!
Delicious!! Thanks for the idea!
Aah looks great! I’m craving for one of these this very moments~ haven’t got myself any graham biscuits though..
does anyone have a recipe to make low cal smores
i love them, but have to have low cal, low sugar recipe to stay on track
You are a genius! These will be perfect when I host my indoor winter campout!!!
Love it!
crunchy marshmallow cookies wow they look so tasty to,
i can just imagine them melting in my mouth, got to try some.
Done and Done! Too quick…just made these for my Sunday School class TODAY
I need to come back to this article! I love smores! I need more recipes for them when I go camping. Thanks again for the great post!
Can anyone answer how long these cookies will last? I’m not quite sure if they’ll go bad if I mailed them to someone. They look incredibly delicious!
I’ve found graham crackers do not hold up well if left without being sealed. I’m guessing if you sealed them in an airtight container, up to a week.
Thanks so much!