More Than S'mores Cookies

“The title says it all! The recipe calls for peanuts but for those with allergies there is a nut-free variation. Recipe from Bonnie Stern.”
READY IN:
35mins
SERVES:
36
YIELD:
36 cookies
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g milk chocolate, chopped (or semi-sweet if you prefer, chocolate chips work too)
  • 473.18 ml miniature marshmallows
  • 473.18 ml Rice Krispies
  • 236.59 ml graham wafers, broken into small pieces
  • 236.59 ml toasted peanuts
  • 118.29 ml raisins (I use cranberries) or 118.29 ml dried cherries (I use cranberries) or 118.29 ml dried cranberries (I use cranberries)
  • 28.34 g chocolate, melted (white or dark to contrast in colour)

Directions

  1. Measure and mix the dry ingredients in a medium bowl.
  2. Chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.
  3. Let cool a few minutes and then stir in the dry ingredients.
  4. Spoon about 2 Tbsp at a time onto a waxed paper lined baking sheet. Drizzle the melted contrasting chocolate over.
  5. Refrigerate until firm, and then store in the fridge or freeze.
  6. Nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.

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