Both of the kids have a sweet tooth. Madeline’s is ridiculous, and she is forever looking for her next sweet fix. Nick’s isn’t quite as rampant, but he never turns down dessert after dinner, much like my Dad, just needing something small and sweet to finish off the night.
Both of the kids totally see dinner as a means to get dessert, and when they’re not feeling whatever I’m serving up, they always make sure to eat just enough to secure a sweet finish.
Nick is also a little bit of a s’mores addict. If there isn’t any dessert in the house, he can often be found making s’mores in the microwave for him and his sister, so when the new S’mores cookbook arrived last week, I knew it wouldn’t be long before we were baking from it.
Regular readers know how much we love no bake cookies, and combining that with Nick’s obsession with s’mores? It’s pretty much a no brainer.
Taking less than thirty minutes from start to finish to make, the kids could barely wait for them to set before digging in. Besides the obvious toasted marshmallow on top, this is the first no bake recipe that I’ve seen that includes chocolate chips on the ingredient list (usually it’s just the cocoa powder). Either way, I bet you have all the ingredients in your pantry to make these on a whim … or when your cookie monsters are looking for their next fix.
I got 28 cookies out of the batch, and we kept some here, and quickly distributed a lot of them to friends and neighbors. And, of course, the next day, the kids were looking for more.
As far as the cookbook? I think it makes a nice addition to your collection. There is a picture of every recipe (love that!), and each recipe is super simple to make, using basic ingredients that are either already in your kitchen, or easy to find. There is a whole chapter dedicated to riffs on traditional s’mores, another one on breakfast s’mores that includes S’mores Danish and S’mores Stuffed French Toast, and countless other drool-worthy recipes like S’mores Layer Cake, Crustless S’mores Cheesecake, and S’mores Turnovers.
The author, Susan Whetzel, is a professional baker and popular food blogger, who can be found serving up more deliciousness on her web site, DoughMessTic.
Make ’em and share ’em. A perfect summer activity.
Hungry for more s’mores recipes?
This S’mores Nutella Pizza was a recent favorite during an at-home movie night.
S’mores were thoroughly enjoyed last summer with the crew from Hershey.
These Chocolate S’mores Cookies were perfect for a Valentine’s Day blogger meet up, especially when Joanne piped all the hearts on top. And, oh man, that frosting…
These S’mores Cookie Bars from two years ago were very kid-approved (and look! sunsets! my favorite!)
Tomorrow? July Instagram photo round-up.
No-Bake Oatmeal S’mores Cookies
Recipe courtesy of The S’mores Coobook
2 cups sugar
1/2 cup butter
1-1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 cup crushed graham cracker crumbs (I used chocolate ones, since we had that on hand)
2 cups quick oats
1/2 cup peanut butter
1 teaspoon vanilla extract
1/3 cup milk chocolate chips
24 large marshmallows (I used these new Stacker Mallows from Kraft, which are perfect for s’mores)
In a medium saucepan over high heat, bring the sugar, butter, cocoa, and milk to a rolling boil (or to 205-210 degrees F, using a candy thermometer to measure) for 1 minute.
When the mixture is ready, remove from heat and add remaining ingredients (except for the marshmallows), stirring quickly before the cookies set up. Drop by tablespoons, or use a spring-loaded cookie scoop onto parchment or wax paper. Quickly press a marshmallow into the mounded cookie; allow to cool. Toast marshmallows under oven broiler for 25-30 seconds or by using a kitchen torch.
Yields: 2 dozen cookies