It’s funny to see just how crazy people are about cookies. Me included. Recently, I posted a review of my day at Governor’s Island. I mentioned, in passing, what we brought along for our picnic, s’mores cookies included. I was so excited to receive lots of feedback on my post – but it was all in the form of a recipe request. “Did you say s’mores cookies?” Why, yes I did. “Can I have the recipe?” Well, of course.
So, here I am sharing my accidental recipe for s’mores cookies.
When it comes to cookie making, I’m always in sort of a dilemma. And I’m going to be frank here. So please don’t run away after you read my serious foodie confession, ok?
I don’t like butter.
There, I said it.
I don’t like butter.
Now before you close the screen and punish me for my culinary blasphemy, let me explain. It’s not so much that I don’t like it. It’s just that it doesn’t sit well with me. Anything too creamy or buttery just makes me feel sick.
And there’s something else too, which makes baking entirely difficult.
I HATE margarine.
If you’ve read up on it, you probably know just how bad margarine is for you. In fact, it’s just ONE molecule away from plastic! When I was in culinary school recently, we only had a meat kitchen (it’s a kosher school and under kosher dietary guidelines, milk and meat are not eaten or prepared together), so whenever a recipe called for butter, we used margarine instead. I had a habit of teasing my instructor about all the “plastic sauces” we were preparing.
So, back to cookies. When you can’t use butter or margarine, cookie-making becomes quite a difficult task. It’s hard to get that perfect crumb when using oil, but I try anyway. In this case, I succeeded. Filled with chocolate chunks, marshmallows and graham cracker pieces in every bite, these smores cookies have become a family favorite. And you know what the best part is? They’re not made of plastic.
S’mores Cookies
2 cups of flour
1 cup of sugar
1/3 cup of brown sugar
2 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of canola or melted coconut oil
2 eggs
1 teaspoon of vanilla
2 graham crackers, lightly crushed
1/2 cup mini marshmallows
1 3 0z. bar chocolate, cut into chunks
Method:
Pre-heat the oven to 350 degrees. In a bowl, Mix the flour, baking powder, salt, sugar and brown sugar. In a separate bowl, combine the oil, eggs, and vanilla. Add wet ingredients to dry ingredients and mix to form a dough. Add graham cracker pieces, marshmallows and chocolate chunks. Form balls with approximately 2 tbsp worth of batter and place on a parchment-lined cookie sheet (8 per sheet). Try to form the cookies so that the marshmallows and chocolate chunks are mostly covered in the dough (you may need to press it together with your hands). Bake for 12-14 minutes.
Yield: approximately 18 cookies.
Related recipes:
Chocolate & olive oil Chanukah crinkle cookies
S’mores chocolate toffee bark
Cowboy cookies
approximately how big should the dough balls be? 1tbsp? looks amazing definatly trying this recipe out tomorrow night!
Hi Jessica, sorry for not specifying! They should be about 2 tablespoons worth.
Yum! I adore anything s’more. I absolutely agree with you about regular margarine, it has no place in my kitchen that’s for sure! There are natural margarines that work well for baking, however, and that is what I use, but it is nice to see a cookie recipe that doesn’t need them!
I’m with you on the margarine. It’s great to have a cookie recipe without it, thanks.
Yum! can’t wait to try it with my kids.
i sub with 7/8ths cup oil and it works for almost everything but lace and rope cookies- and there are no kosher alternatives here :(.
Would tea biscuits work alright? Graham are $7 here and come stale!
I would just leave them out. Tea biscuits would not be a good substitution.
Do you think it would be okay to substitute the chocolate bar with just regular chocolate chips?
For sure, I’ve done it myself once or twice.
will using a chocolate bar instead of choc chips make a very big difference?
I like to use chocolate chunks as an ode to traditional s’mores but chocolate chips make a fine substitution.
Help! Just tried making these followed the recipe exactly and the dough was too crumbly to form any sort of ball. Is this normal? Can I add something to the batter to make them stick together better? Thanks!
You need to press it together with your hands. If it still seems too dry to you, add 1-2 more tbsp of oil.
By the way, did you use a dry measuring cup for the dry ingredients and a wet measuring cup for the wet ingredients?
Are these very crumby. My daughter and I are gluten-free and I would love to try these out. I already have GF graham crackers and a reliable GF all purpose mix. Can you recommend any adjustements so they don’t come out all sandy? TIA
I don’t think they see crumby at all. More chewy.
These look delicious!
Always thought margarine was awful but had to use it when there were fewer other options. I use canola oil a lot but also coconut oil. Have to say I LOVE butter. I remember my mom eating it by the chunkful. LOL. Cookies look really sweet and tasty.
I love that little chunk of chocolate sticking out.
These cookies are a stroke of genius. What kind of bar chocolate did you use? Looks great.
Thanks Melissa! Elite bittersweet chocolate.
These look delicious and so perfect for the summertime!
Ok I get that you don’t like margarine, buuuuuuut butter?! I loooove butter.
I use palm shortening in parve cookies and they come out perfect, it’s worth trying.
I love the flavors in this cookie! I wouldn’t mind one right now.
I use trans fat free margarine because over 60% of my kitchen is meat or pareve (we are not huge dairy eaters in my house!) Is there something healthier than trans-fat free margarine? I can totally understand the dislike – if I could get the same result AND have it be pareve I’d switch to something else as well!
coconut oil!
Love the pics and the cookies, am a huge s’mores lover. Thanks for sharing.
canola oil cookies? i will have to try this; we also hate baking with margarine!
these would be a hit in my family! yum!
Can you define “two graham crackers?” As in 2 whole ones (each one has two smaller ones) or one whole one? Or to make it easier, is one a rectangle or a square?
Amazing to be able to achieve a nice cookie texture using oil. We should make these for our kids they will love them
Square or rectangle graham crackers please?
The rectangular ones.
I wanted to thank you for this YUMMY recipe. My kids adore them I always double the recipe and its still not enough!I am always looking for NO MARGERINE cookies because like you I hate using it! Thanks again!
Yay, I’m so glad you love them! Thanks so much for sharing!
I made these last night and my family went CRAZY for them! They are so good! I was unsure about how the oil would work, since I’m definitely a butter person, but I was pleasantly surprised! Nobody could tell the difference :)
Yay! I’m so glad to hear that Valentina, thanks for sharing!
do these freeze well?
I froze them once – they are ok, but much better fresh.
Do you think this cookie recipe would work as a pie or baked in a Pyrex dish to slice and serve hot with ice cream on shabbos day?
Yes, definitely!
These are heaven! Annoying to distribute the toppings so might just make balls and then smash them in next time…
Thanks Racheli!
“2 graham crackers” — is this 2 long rectangles, or 2 squares (that make up 1 rectangle)?
2 long rectangles :)
These cookies were really delicious. I was hoping the marshmallows would be more intact after baking them but they melted into the cookie. Either way they were delicious!
I’m glad you enjoyed! I think it depends what kind of marshmallows you use!
do these cookies freeze well?
I haven’t made them in a while but I think they can be frozen.