S’mores Frenzy Sweet Round-Up

To celebrate National S’mores Day (yesterday) I thought it would be fun to do a round up of some of my favorite S’mores recipes on Picky Palate.

I am still recovering from a fun sweet tour with Amanda and watching my cookbook photo shoot this week with Matt Armendariz‘s amazing team in Long Beach. I can’t even begin to tell you what it’s like watching professionals style and photograph your recipes. It felt a bit like a dream. More to come on the shoot Monday 🙂

For now, enjoy some mouthwatering S’mores treats! xoxo


Chocolate Cake S’mores Cookies

1 box devil’s food cake mix2 eggs

1/4 Cup brown sugar

1/2 Cup melted butter (1 stick)

3 Hershey’s Chocolate bars, cut into rectangles

1 1/2 Cups mini marshmallows

1 1/2 Cups graham crackers, cut up into small pieces

1. Preheat oven to 350 degrees F. In a large bowl mix the cake mix, eggs, brown sugar and butter until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Press cookies into little discs to flatten slightly. On each cookie press a chocolate bar, a couple marshmallows and a couple graham cracker pieces. Bake for 11-13 minutes or until cooked through.

2. Remove and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk and enjoy!

about 3 dozen cookies



Giant S’mores Chocolate Chip Cookie

2 sticks softened butter1 Cup packed light brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

4 Cups all purpose flour

1 teaspoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 Cups chocolate chips

3 regular size Hershey’s Chocolate Bars

3 Full Graham Crackers

5-6 Large Marshmallows cut into fourths

1. Preheat oven to 350 degrees F. Place butter and sugars into a stand or electric mixer; beat until light and fluffy. Add eggs and vanilla until well combined.

2. Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop a heaping 1/4 Cup of cookie dough into muffin top pan cups. Press down then gently press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan. Serve with milk and enjoy

**Note, this recipe may also be done without the muffin top pan. Just flatten out your cookie dough slightly onto a parchment or silpat lined baking sheet and press your s’mores toppings over the dough** You can purchase those fun muffin top pans at TJ Maxx Home Goods if you are lucky, Sur La Table, Bed Bath and Beyond and of course you can google it as well!!

Makes 18 LARGE cookies from the muffin top pan



S’mores Stuffed Brownies

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

12 brownies


White Chocolate S’mores Gooey Cake Bars

1 box yellow cake mix1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers

10 ounce bag white chocolate chips

2 cups mini marshmallows

1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

12 to 16 servings

Have a great weekend!!

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39 Responses
  1. Wow if it’s even possible, you have made me want to start baking at 3am! Because those Smores cookies may just have to be made…and I have all the ingredients and could use TJ’s chocolate bars rather than Hershey’s. OR maybe I should bake those brownies…

    I also just saw Amanda’s post of your trip to San Diego, BlogHer weekend, etc…and you two look absolutely gorgeous in all the pics. So happy the two of you have each other and are so close and can share cupcakes. We ALL need friends like that! 🙂

  2. These all look incredible! I love your blog- love the recipes, the pictures and the enthusiasm!

    I’ve gotta try those chocolate cake s’mores cookies. I think I’m going to spend an entire day at work thinking about them. 🙂

    Thanks for an amazing blog, I’m a huge fan!


  3. Oh my! Decadent post! So many choices = S’Mores heaven. I recall making them at the campfire all gooey with melted chocolate. But these recipes take the humble S’Mores to great heights.

  4. I’ve made s’mores cookies and brownies and well, just plain old regular s’mores outside by the firepit. But I am most excited about the ‘dish’ I didn’t get made in time for yesterday. It might include vodka and some Godiva chocolate liqueur!

    Happy times for s’mores lovers…great recipes.

  5. Nancy Bowen

    I wonder if you could just mix everything together in the Chocolate Cake S’Mores Cookies recipe and make it as a cake/bar cookie? Thanks for posting the recipes–they all sound delicious! My favorites though are the White Chocolate S’Mores Gooey Cake Bars. Yummy! Thanks again!

  6. Your post drove me to baking today. Those gooey cookies inspired me to whip something up. Good thing it’s my anniversary today, so it was easy to convince myself I…I mean he…deserved it. It’s for HIM….wink wink!

  7. I have been following your blog for awhile now and have seen most of these recipes when you posted them, but that first picture (of the choc cake smores cookies) is TO DIE FOR. I need one right now! That being said, I think I am going to make the white choc gooey cake bars this weekend 🙂

    P.S. I made your oreo stuffed chocolate chip cookies recently and they were the best things ever!!

  8. Kim

    How exciting!! You were in my hometown/neighborhood, born and raised in Long Beach!! :o) Is there a release date for you cookbook?? Your pictures are gorgeous and I can’t wait to get a copy and maybe meet you someday and have you sign it!

  9. I’m so sad that I missed smore’s day! How was this not a nationally publicized event? I’m going to have to have a personal smore’s day, or maybe a whole weekend where I make these! Thanks for the recipes!!!

  10. I found the cookies over at Steamy Kitchen and made them yesterday. I definitely used too big of a cookie scoop (I only got 17 cookies, and they were HUGE!) but they were AMAZING! Big hit at the dinner party I attended. I posted them over on my blog with a link back to yours. Thanks so much for sharing this one! I’ve been a fan of your blog for a long time, but I think I need to check out your book soon! 🙂 Have a great weekend!

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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