Everyone’s favorite childhood memory of summer time is sitting around a campfire telling stories, roasting hot dogs, and everyone’s favorite summer treat, s’mores. But, what if you don’t have access to a campfire and you’re craving your favorite summer treat? Well, we’ve got the answer for you—four different s’more recipes that will curve your craving for s’mores and plus, you can have them year round.
Let’s start with some cookies. This recipe is inspired by one that I found on Pinterest that I changed to make it my own. You can find the original one here: cookies. All around the cookies were good, they just didn’t have as strong of a s’mores taste as the other three.
Gooey S’more Cookies
Ingredients
Instructions
Preheat oven to 375°F. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
In a bowl, add the butter and both sugars; beat with a mixer on medium-speed for 2 to 3 minutes, or until light and fluffy.
Add the vanilla and beat smooth.
Beat in the eggs only adding one at a time.
Reduce mixer speed to low and gradually add in the flour mixture. Turn mixer off.
Carefully fold in chocolate chips, marshmallows, and graham crackers.
Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big), then place on baking sheet (make sure to leave 2u0022 between each cookie). Continue this process until all the dough has been rolled.
Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
If cookies aren’t your thing, maybe cupcakes will help with your s’mores craving. They taste like a Ho-Ho on steroids and they are oh-so-delicious. The recipe that inspired these were also found on Pinterest but I’ve made a few changes. You can find it here: cupcakes.
3 Layer S’more Cupcakes
Ingredients
Instructions
For the crust: Place rack in center of the oven and preheat the oven to 325ºF, line cupcake tins with 16 cupcake liners and set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
For the chocolate cupcakes: In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin).
Divide batter evenly between cupcake liners over the crust (it should be 3/4 full).
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan.
using a sharp knife or cupcake corer hollow out the centers of each cupcake (cut the top of each center and save for later to place it back onto the filling).
For marshmallow filling: Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
For the frosting: Frost the top of the cupcakes and then sprinkle with left over crushed up graham crackers. Store in the fridge.
For those of you who love cheesecake, this one is for you. The original recipe made them into cheesecake pops which were so cute and would be great for parties. These were a big hit with everyone, I highly recommend them. You can find the original recipe here: Cheesecake Pops.
S’more Cheesecake Squares
Ingredients
Instructions
In a freezer bag or food processor, crush the graham crackers and butter to a sand-like consistency.
Transfer to an 8×8 baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
Combine the cream cheese, sugar, and vanilla extract together and mix until smooth.
Spread the marshmallows onto a baking sheet and broil them for about 1-2 minutes, watching closely to make sure they don’t burn.
Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
Freeze at least one to two hours until the mixture is firm enough to cut.
Remove the set cheesecake from the dish and cut into even square shapes.
Microwave the chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
Coat the squares in the melted chocolate and decorate them with white chocolate and the left over graham cracker. Stick back in the freezer for 10 mins or until chocolate has set.
This S’mores bars recipe might be the best one yet. It is so gooey and irresistible. They were a fan favorite for sure. You can find the recipe I used for inspiration here: Bars.
Ooey Gooey S’more Bars
Ingredients
Instructions
Preheat oven to 375° F.
Whisk together flour, baking soda, salt in a medium bowl. Set aside.
Using a mixer, cream together butter and sugars until light and fluffy in another bowl.
Add vanilla, then add eggs one at a time, beating after each addition.
Slowly beat in flour mixture until just incorporated.
Fold in the milk chocolate and dark chocolate chips and 1 cup of marshmallows.
Lay out graham crackers on a baking sheet, touching each other, no space in between.
Place small scoops of cookie dough on the graham crackers, using an ice cream scoop and spread dough out a little by flattening with back side of scoop or spoon.
Bake for 5 minutes without disturbing.
After the 5 mins are up: Press Hershey pieces, 1/3 cup marshmallows. and 1/3 cup broken graham crackers on top.
Bake for 5-7 more minutes.
Cool cookie bars in pan.
Cut cookies into bars or squares.
This article gives you four different s’mores recipes to curve all your cravings. But, if none of these curve your craving, maybe a yummy S’mores dip recipe or if you don’t feel like making your own, here is a story on the best eight store-bought s’more treats.