What I love about these no bake cookies is that they’re perfect for the holiday season. You can easily add as many festive sprinkles as you want, and enjoy each bite of this sweet treat. 

No bake recipes are always great because there are so many different ways that you can add a fun look or flavor.

I make this haystack cookie recipe all the time during Christmas, but I do think about it all year long! 

There are just a few simple ingredients needed to make this great recipe – and when all combined, it creates a delicious cookie. 

These little haystacks are honestly great any time of year and are always a huge hit when I make them. 

I think that this easy recipe is super fun for a cookie exchange and a great way to start a new family tradition making these no bake haystacks in the kitchen. 

Not only are haystack recipes like this the perfect addition during Christmas time, but this traditional haystack recipe is also one of the first recipes that I whip up when I’m craving a quick snack. 

They’re easy peasy, and a fun way to make an easy treat. You can make them in a larger size as well if you want – this haystacks recipe is totally versatile! 

The next time that you’re craving a sweet treat – have this simple no bake cookie recipe handy! 

Haystack Cookies

The first time I saw the movie Elf, I couldn’t help but think back on the scene where Buddy the Elf makes himself a decadent breakfast made with spaghetti and a whole bunch of candy. Is it excessive? 

Maybe. Does it look like a sweet tooth’s dream? Definitely!!

I decided to recreate Buddy’s breakfast in cookie form! I’ve always loved haystack cookies — chocolate, butterscotch, and peanut butter are melted over chow mein noodles, then set aside to harden. 

Yep, they’re no bake!

I decided to add M&Ms, marshmallows, and extra drizzled chocolate to create this Buddy the Elf-style haystack cookies recipe!

For more decadent desserts, make sure to check out my Outrageously Peanutty Snickers Brownie, Extreme Oreo Cupcakes, and Reese’s Peanut Butter Cup Extreme Brownie Cake recipes!

Also try my Gingerbread Layer Cake for a cozy and indulgent holiday dessert!

Ingredient Notes and Substitutions

• Chow Mein Noodles – The base that holds these treats together! The noodles themselves boast a sweet yet savory flavor to balance out the sweetness from the candy.
  
• Butterscotch Chips – A classic in any no bake haystack cookies recipe, so I had to include it in my version.
  
• Peanut Butter Chips – Is there anything better than PB and chocolate?! Not in my book!!
  
• White Chocolate Chips – Also a must! White chocolate complements the other ingredients perfectly. 
  
• Shortening – Helps to melt the butterscotch, peanut butter, and white chocolate chips.
  
• Milk Chocolate Chips – For that extra chocolate drizzle I mentioned! 
  
• M&Ms – Opt for mini M&Ms as full-size are a bit too large. 
  
• Marshmallow Bits – The same goes for the marshmallows! I’m using mini marshmallow bits, and they work perfectly.

Tips when Making This Recipe for Haystack Cookies 

• Prep your ingredients.

Before you start, make sure you have all your ingredients measured and ready to go. 

This recipe for haystack cookies moves pretty quickly once the microwaving begins, so having everything within arm’s reach will make the process smoother!

• Microwave at half power.

When you melt the chips and shortening, use the microwave at 50% power to prevent burning.

The gentle heat means that the white chocolate, butterscotch, and peanut butter chip mixture becomes smooth without burning the chocolate!

• Work quickly.

Once you’ve mixed in the noodles, form the teaspoon-sized portions of your haystack cookies as quickly as you can!

The mixture can harden fast, so speed is key to getting those perfect haystack shapes.

Storing and Freezing No Bake Haystack Cookies

Store leftovers in an airtight container at room temperature for up to 1 week. But honestly… they probably won’t last that long!!

You could also make a double batch of this haystack cookies recipe to freeze for later. Let your treats harden completely before placing them in an airtight container. 

I recommend adding parchment paper between each layer to help the cookies hold their shape. 

Freeze for up to 2-3 months. When you’re ready to eat them, simply allow them to come to room temperature on the counter before digging in!

Kitchen Tools You Will Need

• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Parchment Paper – Prevents your haystack cookies from sticking and makes clean-up a breeze!
• Piping Bag

Haystack Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Recipes

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No Bake Haystack Cookies (Buddy the Elf Cookies)

Haystack Cookies are a magical combination of butterscotch, peanut butter, chocolate, M&Ms, and marshmallow bits.

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

cooling time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18

Calories 165cal

Author Donna Elick

Equipment

• mixing bowl
• parchment paper
• piping bag

Ingredients

• 1/2 cup butterscotch chips
• 1/2 cup peanut butter chips
• 1/3 cup white chocolate chips
• 2 tablespoons shortening
• 5 ounces chow mein noodles (about 2 cups) 5 ounce container
• 1/3 cup milk chocolate chips
• Mini M&Ms
• Mini marshmallows bits

Instructions

• Prepare the counter top or a baking sheet with parchment paper.
• Place butterscotch chips, peanut butter chips, white chocolate chips, and shortening into a microwave safe bowl. Microwave chips at 50% power for 1 minute. Remove and stir. If needed, continue to microwave at 30 second intervals until completely smooth.
• Remove from the microwave and stir in the noodles. I add about 2 cups and stir. Then sprinkle in more and stir as needed to get a mixture of well coated noodles with a little extra mixture. You don’t want the cookies to be too dry. Stir until completely coated.
• Drop coated noodles (about a teaspoon in size) onto parchment paper, set aside to set.
• While coated noodles are hardening, microwave the milk chocolate at 50% power for 1 minute. Continue to heat at 30 second intervals until completely melted.
• Place melted chocolate into a piping bag and snip off the tip with scissors.
• Drizzle the melted chocolate onto the hardened haystacks in a random pattern.
• Top with mini marshmallows and mini M&Ms.
• Let chocolate on the haystacks harden and then serve.

Notes

These can be stored in an airtight container at room temperature for up to 1 week. (They probably won’t last that long.)

Nutrition

Serving: 1 | Calories: 165cal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 186mg | Sugar: 9g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published November 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Haystack Cookies (Buddy the Elf Cookies) appeared first on The Slow Roasted Italian.

It’s safe to say that I’m pretty much obsessed with these chewy chocolate cookies. I knew the first time I baked up a batch, my taste buds were literally going to crave them all the time.

And now that it’s the time of year for comfort and snuggly foods, I have no problem and see no issue about making these perfect chocolate marshmallow cookies anytime the craving strikes! 

If you’re a fan of fun flavors for baked cookies, the recipe card below shows you all the ingredients needed and steps to take!

The whole family will be grabbing these hot cocoa cookies as soon as they’re cooled enough to eat. 

Chocolate Marshmallow Cookies

Gooey marshmallows and sweet chocolate are such a delicious pairing. I mean… s’mores are a favorite childhood treat for a reason!

I’ve got so many recipes that feature this dynamic duo, from a warm mug of hot cocoa — or these cocoa-inspired recipes for krispie treats and fudge — to an indulgent 7 layer Mallomar-inspired trifle.

After snacking on a batch of campfire cookies, I had a thought… what if the cookie dough was chocolate too??

For texture, I swapped the graham crackers for crunchy walnut pieces, and it was absolute perfection.

Just pick a few words to describe your favorite cookie, and this chocolate chip marshmallow cookie has them all!

Ingredient Notes and Substitutions

• Box Mix – I’m using Betty Crocker Dark Chocolate Chunk Mix, but you could easily swap in a different flavor! 
  
  Regular chocolate chip cookie dough, sugar cookie dough, red velvet… the possibilities are endless.
  You could even make chocolate chip marshmallow cookies with homemade dough if you’d like.
  
• Unsalted Butter – There’s plenty of salt in the box mix, so we don’t need any extra! Be sure to soften this ahead of time.
  
• Dark Chocolate Chips – I like the slightly bitter contrast these add to the extra sweet marshmallows. 
  
  Feel free to experiment with semisweet, milk chocolate, white chocolate, butterscotch, or even peanut butter chips to find your favorite combo.
  
• Marshmallows – Large (aka jumbo) marshmallows work best, and I’ll tell you why! 
  
  Mini marshmallows tends to roll off chocolate chip and marshmallow cookies when you place the pan back in the oven.
  
  But when you cut a full-size marshmallow into pieces, the cut sides will stick to the top of the chocolate cookie dough. 
  
  That said, you can use minis if you want — either press them gently into the tops of the cookies, or slice them in half and use a lot more.
  
• Walnuts – A bag from the baking aisle is perfect, and it’s up to you if they’re chopped or whole (you’ll just need to chop them yourself).
  
  Pecans, almonds, and peanuts would also taste great, or you can go totally nut-free for this chocolate chip marshmallow cookie recipe!

Tips and Tricks to Make Perfect Chocolate Chip Marshmallow Cookies

• Don’t make the cookie dough mix — just use the powder.

Ignore the ingredients and measurements on the package. All you need is the mix itself to combine with the butter, egg, and water listed in this recipe to form the dough.

Then, you’ll fold in the chocolate chips and walnuts until evenly distributed. I like to add a few on top of each dough ball before baking too!

• Chill the dough before scooping.

This firms the butter back up and prevents the cookies from spreading too much in the oven.

I’ll usually stick the bowl in the freezer for about 10 minutes, but you can refrigerate it for 30 minutes if you prefer.

• Handle chocolate marshmallow cookies carefully.

Be sure to let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack — they will fall apart if you try to move them too soon and you don’t want to ruin the texture of these chewy cookies! 

You’ll also want to use a spatula instead of moving these by hand. The marshmallows will be super hot and can burn your fingers before they’ve cooled.

Prep Ahead

• Bring butter and egg to room temp
• Chop walnuts
• Line baking sheet with parchment

Kitchen Tools You Will Need

• Large Baking Sheets (cookie sheet) lined with Parchment Paper
• Large Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all. I tend to use the large bowl most. 
• Kitchen Shears are perfect for cutting up large marshmallows that would otherwise stick to a knife.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Wire Rack – Great for cooling all kinds of baked goods.
• Electric mixer or stand mixer
• Spatula to scrape down the sides of the bowl. 

Serving Suggestions 

The best part about these chocolate marshmallow cookies is that they’re the perfect year-round treat! Perfect for bake sales, cookie swaps, or an after-school treat.

You could even tuck them into tins and boxes for holiday gifts. Include a variety of flavors like raspberry white chocolate, pecan sandies, and butterscotch oatmeal so there’s something for everyone!

Storing Chocolate Chip and Marshmallow Cookies

Keep these in an airtight container so the marshmallow topping doesn’t dry out or harden. 

Store at room temperature for up to 5 days, in the fridge for a week, or in the freezer for up to a month! 

Be sure to add a piece of parchment between layers when stacking or they’ll stick together.

Let chocolate marshmallow cookies come back to room temperature before serving or warm them in the microwave in 10-second increments if needed.

Chocolate Chip Marshmallow Cookie FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

Triple Chocolate Cookies (Soft & Chewy Recipe)

Peanut Butter Sandwich Cookies (Easy Recipe)

Double Chocolate Thumbprint Cookies (30-Minute Recipe)

3 Ingredient Peanut Butter Cookies Recipe + Video

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Dark Chocolate Marshmallow Cookies with Walnuts

Make Chocolate Marshmallow Cookies with a few simple ingredients, including crunchy walnuts and dark chocolate chips.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 307cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• large bowl
• cookie scoop

Ingredients

• 17.5 ounce box Betty Crocker Dark Chocolate Chunk Cookie Mix
• 1/2 cup unsalted butter room temperature
• 1 large egg
• 1 tablespoon water
• 1/3 cup dark chocolate chips plus more to decorate the cookies
• 1/3 cup walnuts plus more to decorate the cookies
• 12 large marshmallows

Instructions

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Mix together Dark Chocolate Chunk Cookie Mix with butter, egg and water and until well combined. Fold in dark chocolate chips and walnuts.
• Place the dough in the freezer for 10 minutes to firm up the dough.
• Meanwhile, chop or cut (with scissors) the marshmallows into fours. You can also choose to use mini marshmallows to avoid this step.
• Once dough has been chilled, scoop about 2 ½ tablespoons of dough, and roll into balls using your hands. This will make about 12 large dough balls. If dough is sticking to your hand, place in the fridge or freezer for a few more minutes.
• Once rolled, 6 on the baking sheet, leaving a couple of inches in between each to allow them to spread out while baking. Garnish with a few chocolate chips and walnuts to make it extra delicious and pretty.
• Bake for 8 minutes, then pull out of the oven. Top with 3-4 marshmallow pieces, cut side down, and place back in the oven for another 1-2 minutes, or until marshmallows are gooey and the cookies appear to be mostly cooked through. Cookies will continue to cook slightly once taken out of the oven while they are cooling on the baking sheet.
• Let sit on the baking sheet for 10 minutes before transferring to a cooling rack. These will fall apart if moved too soon.

Notes

Prevent serious burns by not touching the hot marshmallows!

Let cookies cool before moving them from baking sheet because they will fall apart.

Use parchment paper to cover the baking sheet. The marshmallows are very gooey, and they can stick to the baking sheet if they fall off.

I prefer to use large marshmallows and cut into fours before topping the cookies, rather than mini marshmallows. I like to place the cut side down, because it doesn’t roll off during baking as easily as the mini marshmallows because they are a little more of a round shape.

Nutrition

Serving: 1 | Calories: 307cal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 136mg | Sugar: 25g | Fiber: 0.4g | Calcium: 23mg | Iron: 0.4mg

Originally published November 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Dark Chocolate Marshmallow Cookies with Walnuts appeared first on The Slow Roasted Italian.

I love being able to make this popular Disney snack right at home! Everyone knows that the wonderful things about tiggers are that tiggers are wonderful things – and this sweet treat is the most wonderful thing, too! 

Talk about a super cute way to bring the flavors of the Disney parks right to your own kitchen with this fun treat!

Kids and adults will love these candy-coated marshmallow sticks because everyone loves to walk and eat.

And bonus, that they really do look like tiger tails and are sure to remind everyone of all things Disney. 

If you’re ready to make these sweet treats, why wait? These orange colored giant marshmallows on a stick are fast, simple, and fun! 

Tigger Tail

We LOVE going to Disneyland in my house! Not only is it a treat for Munchkin, but Chad and I also have so much fun. 

Normally, we stay at the Grand Californian Hotel so we can have breakfast with the characters at the Storyteller Cafe. 

We have so many fond memories — and funny pictures — from those family vacations. And isn’t that what it’s all about?!

Something all 3 of us look forward to are all of the amazing food options at the park. 

They always have something tasty and indulgent to sample, and believe me… we make the most of it!

One of Munchkin’s favorites has got to be Tigger Tails. We found them at Pooh Corner in Critter Country — you’ll see it when you get off Splash Mountain. 

The shop is set up to look like a birthday party for Winnie the Pooh, and it is stinkin’ CUTE. 

She asked me to recreate them when we got home, so I couldn’t resist creating my own Tigger tail recipe. 

It was actually a lot easier than I was expecting, and they came out just as good as Tigger tails at Disneyland!

Make even more Disney treats with our classic Copycat Jack Jack Num Num Cookies!

Ingredient Notes and Substitutions

• Marshmallows – I’m using large marshmallows to create mine — they’re the perfect size for this dessert and are generally just easier to work with to make a stack of marshmallows. 
  
• Caramel Bits – There’s a tasty layer of caramel hiding in between the orange coating and the marshmallows! Use melted caramel bits to create it.
  
• Heavy Whipping Cream – Also needed for the caramel layer, when you add heavy whipping cream to the melted bits, you’ll get the perfect consistency. 
  
• Orange Candy Melts – For that signature orange Tigger color! Don’t worry, orange candy melts don’t taste like oranges. 
  
  They’re vanilla-flavored, which pairs much better with the other ingredients.
  
• Orange Sprinkles – I love adding even more color and texture with some extra orange sprinkles! 
  
• Chocolate Chips – Melt them down to create your Tigger tail stripes! I like milk chocolate, but you can use dark or semi-sweet instead if you’d like.

You can also melt and use dark chocolate drizzles on the outside of the treat. (Any melted chocolate will work to make these copycat Disneyland treats!)

Tips and Tricks to Make Copycat Tigger Tails From Disneyland

• Preparation is key.

This is one of those recipes where it pays to spend a few minutes prepping all of the ingredients before you get started. 

Line your baking sheet with parchment paper and add 4 marshmallows on each wooden skewer. 

That way, as you begin melting the caramel, candy melts, and chocolate, you’re ready to go!

Once you get started, this copycat Disneyland Tigger tail recipe moves super quickly!

• Melting tips.

When melting the caramel bits, candy melts, and chocolate, it’s important to microwave them in short bursts and to stir frequently to keep them from burning. 

If the melted candy becomes too thick, add a bit of coconut oil to thin it out.

Also, you’re going to want to wait a few minutes for the caramel to cool before dipping the marshmallows, or else they may start to melt themselves!

• A squeeze bottle is your friend.

While you can certainly get away with cutting a small hole in the corner of a Ziploc baggie to make your Tigger stripes, it’s so much easier with a squeeze bottle!

You’ll also have more control over the shape of your stripes — they came out so much better when I used a bottle instead!

• Chill and/or rest between each coating.

After dipping the marshmallow skewers in the caramel, chill them in the freezer for at least 15 minutes so the caramel has the chance to harden. 

Once you’ve added the orange candy layer, you should let your treats rest again, but you don’t need to put them in the freezer this time. 

It should have enough time to harden while you melt the chocolate chips for the stripes. 

Prep Ahead

• Line a baking sheet with parchment paper
• Place 4 marshmallows on each wooden skewer

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Wooden Skewers – They use plastic sticks for the official version, but I prefer wood!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Decorating Squeeze Bottles are perfect for the stripes… and there’s less mess!

Serving Suggestions 

Once the chocolate stripes have hardened, you can dig right into your Disneyland Tigger tail copycat! 

I love the idea of making these for a sleepover or birthday party. They’re just so much fun for kids.

Recreate all of your favorite Disneyland food and serve these with some Monte Cristo sandwiches and corn dogs. 

All of the beauty of the park right at home… without having to stand in all of those long lines!

And if you want to pair these with some other marshmallow recipes, try my chocolate-covered marshmallow pops or make these Disney-inspired peppermint marshmallows on a stick for the holidays!

Storing Leftover Tigger Tails

If you have any leftovers, I recommend wrapping each Tigger tail separately to avoid squishing them. They will keep in the fridge for up to 3-4 days.

You may be tempted to freeze your treats but unfortunately, these do not freeze well. 

Not only will the texture change when you thaw them, but the freezer could also cause the orange color to change. 

It’s much better to simply make a fresh batch whenever you need them!

Disneyland Tigger Tail FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Disney Copycat Recipes

Tonga Toast (Disney Copycat Breakfast Recipe)

Best Churro Recipe (Disney Copycat Churros)

Monte Cristo Sandwich Recipe (Disneyland Official) + Video

Dole Whip + Video

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Disney Copycat Tigger Tail Recipe

Make your own Tigger Tail, just like at Disneyland! Marshmallows dipped in layers of caramel and decorated to look like Tigger’s tail.

Course Dessert

Cuisine American

Method No Bake

Prep Time 30 minutes minutes

chill time 30 minutes minutes

Total Time 1 hour hour

Servings 10 makes 10 tails

Calories 393cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• wooden skewers

Ingredients

• 40 large marshmallows
• 11 oz caramel bits
• 1/4 cup heavy whipping cream
• 12 oz orange candy melts
• orange sprinkles
• 1 cup milk chocolate chips
• 10 wooden skewers

Instructions

• Prepare a large baking sheet by lining it with parchment paper.
• Place 4 marshmallows on each wooden skewer.
• Put caramel bits in a tall glass and microwave in 30-second intervals, stirring often, until melted.
• Slowly stir in heavy whipping cream until consistency is smooth. Be sure caramel is cooled a bit so it doesn’t melt the marshmallows.
• Dip skewers of marshmallows into caramel mixture, tip the glass slightly and roll them to cover completely. Allow excess caramel to drip off and place on prepared baking sheet.
• Place caramel-coated marshmallows in the freezer for 15 minutes or until caramel is hardened.
• Cover baking sheet with new parchment paper.
• Put candy melts in a tall glass and microwave in 30-second intervals, stirring often, until melted.
• Dip skewers again, covering them completely with melted orange chocolate.
• Place them on lined baking sheet and immediately add orange sprinkles.
• Place chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until melted.
• Transfer melted chocolate to a ziploc bag or a squeeze bottle. If you are using a baggie, cut a small corner of the bag off. Pipe stripes onto the tails.
• Chill tails until chocolate is completely hardened.

Notes

If the melted candy melts are too thick, you can add a small amount of coconut oil to thin it a bit.

Nutrition

Serving: 1 | Calories: 393cal | Carbohydrates: 68g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 116mg | Sugar: 56g | Fiber: 0.03g | Calcium: 61mg | Iron: 0.1mg

Originally published June 2024, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Disney Copycat Tigger Tail Recipe appeared first on The Slow Roasted Italian.

My favorite part of this delicious cake is the toasted marshmallows on top. Having a top layer that is gooey goodness makes me crave it even more!

Once you have a bite of this cake, you’re going to be hooked. It’s just one of those dessert recipes that you can’t have just a little bit of.

All my favorite parts of s’mores are in this cake, and the best part is that it’s fast, delicious, and easy! 

This amazing cake is so much fun to make and is the perfect way to create an entire cake for any s’mores lover. 

You’ll love the flavor of the top of the cake, as well as the tender layers of chocolate cake. Everyone will give it a 5 star rating! 

The mini marshmallows add a fun texture to the whole thing, creating the ultimate s’mores cake. 

The next time that you’re looking for a fun cake for special occasions, make this s’mores cake recipe! It would also be perfect for National S’mores Day! 

Smores Cake

Make an incredibly moist and scrumptious s’mores cake with box mix and marshmallow topping, plus all your favorite s’mores fixings scattered on top!

This smores poke cake recipe comes together in under an hour for a decadent dessert that will please guests of all ages.

Want s’more flavor without using your oven? You will love these campfire cones or air fryer hand pies. They’re ooey, gooey, and ready in minutes.

Check out my other poke cake recipes too! There’s something to satisfy your taste buds no matter what flavors you are craving.

Ingredient Notes and Substitutions

• Box Mix – Making s’mores cake with box mix saves time and guarantees fantastic results! I prefer Betty Crocker cake mix, but feel free to use your favorite.
  
  Any brand of type will work to make the chocolate cake batter. 
  
• Hershey Bars – Replace these with your favorite chocolate candy for different flavor combinations. 
  
  Reeses cups, Rolos, and Andes mints are popular choices, but you could even chop up some Snickers or Twix if you want! All you need is some melty chocolate! 
  
• Graham Crackers – I wouldn’t recommend using crumbs for smores cake, so break these up by hand or do a rough smash with a rolling pin. 
  
  Nilla Wafers or Biscoff cookies would also taste delicious, or try crushed potato chips for a salty twist. 

If you don’t want toasted marshmallows on top, you can use other toppings like sweet marshmallow buttercream frosting, vanilla buttercream, chocolate buttercream, marshmallow fluff buttercream, marshmallow frosting, hot fudge, powdered sugar, or even just a chocolate ganache drip. 

You can even top it with chocolate chips and graham cracker crumbs! Whatever best way you want to make these chocolate cake layers, do so! 

The fun part about making this cake s’mores layer cake is that it can be a unique birthday cake or a moist chocolate cake for any time that sweet craving hits.  

How To Make S’mores Poke Cake

1. Bake: Prepare your favorite chocolate box mix according to the directions, then bake. Allow it to cool for about 20 to 30 minutes before continuing.
   
2. Poke: Create evenly spaced holes that are large enough to absorb the filling, but not so large that they affect the overall structure. 
   
   The rounded end of a wooden spoon, a large straw, or the wide end of a chopstick will create a good size.
   
3. Fill: Pour the warmed topping evenly over the cake, letting it soak into every hole.
   
4. Top: Sprinkle the remaining ingredients along the top and place under the broiler until toasty and melted.

Serve smores poke cake fresh out of the oven for best results.

Leftovers can be stored in the refrigerator for 3 to 4 days. 

Be sure to cover your marshmallow chocolate poke cake tightly with plastic wrap or a lid so it doesn’t dry out.

Equipment Needed

• Large mixing bowl
• Casserole dish/ cake pans

Marshmallow Chocolate Poke Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Best Ultimate S’mores Cake Recipe

Smores Cake combines the classic campfire flavors into a baked dessert. Make marshmallow chocolate poke cake with your favorite box mix!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 27 minutes minutes

Total Time 47 minutes minutes

Servings 15

Calories 183cal

Author Donna Elick

Ingredients

• 1 box chocolate cake mix
• egg, water, and oil, per direction on box
• 2 jars marshmallow topping
• 2 Hershey bars broken into pieces
• 2 cups mini marshmallows
• 4 graham crackers broken into pieces

Instructions

• Preheat oven to 350°F and spray a 9×13 inch pan with nonstick spray.
• Prepare the cake mix per the directions on the box and bake following the directions.
• Allow the cake to cool.
• Poke the cake all over using the back of a thin wooden spoon or a chopstick.
• Warm the marshmallow topping in the microwave for 1 minute, pour the topping over the cake, making sure to coat the cake evenly.
• In a small mixing bowl, combine the chocolate, marshmallows, and graham crackers, stir until combined.
• Evenly sprinkle the marshmallow mixture over the top of the cake.
• Place the pan under the broiler for 30 seconds to 1 minute until the marshmallows are golden brown.

Nutrition

Serving: 1 | Calories: 183cal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 268mg | Sugar: 17g | Fiber: 1g | Calcium: 49mg | Iron: 2mg

Originally published May 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ultimate S’mores Cake Recipe appeared first on The Slow Roasted Italian.

Fresh fruit and creamy whipped topping transform into an easy treat that everyone will love. 

Salad recipes like this are meant to be made any time of year, but I find myself drawn to serving this simple apple salad on the holiday table. 

It’s also a fall favorite as well, and it’s been a big hit for dinner parties, too!

The whipped cream paired with the crunchy apples is a creamy and sweet crunchy texture that everyone loves. 

I tend to make a big bowl of this delicious apple salad because it’s a great option for everyone to enjoy. 

Apple Salad

This apple salad recipe with Cool Whip is like a dessert version of a Waldorf salad, with grapes and apples and none of the celery! It’s a delicious salad recipe loaded with crunch! 

Another salad we make with apples and grapes is our Chicken Salad with Grapes and Apples that combines that same sweet, crisp combo with tender chicken and a light Dijon dressing!

Craving more nostalgia? Recreate a classic pistachio fluff! All you need are a handful of ingredients and 5 minutes of your time.

Or, try one of my decadent cheesecake salads instead. I have over a dozen flavors and combinations to choose from, each even better than the last.

How To Make Apple Salad with Whipped Cream

Cut up the apples into bite-sized pieces and combine them with halved grapes. Stir in sliced bananas and mini marshmallows, then toss it all with Cool Whip.

It doesn’t get much simpler than that!

One container of whipped topping is more than enough for a refreshing apple fruit salad. It coats everything lightly but doesn’t smother it.

For best results, put together this apple salad recipe with Cool Whip just before serving so it’s perfectly fluffy and chilled.

Apple Fruit Salad Tips and Tricks

• Thaw the Cool Whip. You’ll get the best texture when thawing it in the refrigerator, which can take up to 6 hours. 
  
  It should be light and fluffy so you don’t have to mash the delicate fruit to get it mixed into the apple salad.
  
• Don’t forget the lemon juice! This prevents both the apples and bananas from browning. 
  
  While the firmer fruits can be prepped hours in advance, I recommend slicing the bananas just before tossing them with Cool Whip.
  
• Tip for quick slicing: Halve your grapes in seconds by placing them between two lids and running a knife through the center!
  
• Add a little crunch. Chopped walnuts or pecans would be a great way to add some texture to this apple salad recipe! You could add candied pecans for a little bit of sweet crunch! 
  
• Need a larger amount? Easily double the amounts when making apple salad with whipped cream for potlucks and large holiday gatherings.
  
  It’s the perfect side dish and a great recipe to make for a large batch. 

Best Apples for Fruit Salad

Which apples to use in fruit salad really comes down to personal preference. 

For this apple salad, I chose a tart green apple and a sweet red apple for a nice balance of flavor.

You’ll always want to choose firmer varieties so they don’t become too soft or grainy when coated with the Cool Whip.

Here are my top picks for sweet apple salad with whipped cream:

• Granny Smith apples
• Honeycrisp apples
• Fuji apples
• Braeburn
• Pink Lady apples

You could also use a combination of sweet apples or any kind of apples. All are good substitutes and will add a bit of sweetness to this salad. 

Apple Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Gigi’s Famous Apple Salad (Easy Recipe with Grapes)

Apple Salad with marshmallows and Cool Whip is light, fluffy, and not too sweet. Mix up a bowl in under 15 minutes, perfect for the holidays!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 86cal

Author Donna Elick

Ingredients

• 1 green apple cut into bite size pieces with the skin on (about 1 cup)
• 1 red apple cut into bite size pieces with the skin on (about 1 cup)
• 1 cup red grapes halved long ways
• 1 cup green grapes halved long ways
• 2 cups mini marshmallows
• 3 Yellow bananas ripe but firm (about 1 cup when sliced)
• 3 tablespoons lemon juice
• 8 ounce Cool Whip thawed

Instructions

• Cut red and green grapes and add to a large salad bowl.
• Cut red and green apple into bite size pieces (discard seeds and core) and toss with 1 tablespoon of lemon juice. Add to salad bowl.
• Peel and slice bananas. Toss with enough lemon juice to fully coat both sides of each slice. Add bananas to the salad bowl.
• Add in marshmallows and toss the salad to combine.
• Add thawed Cool Whip to the bowl and toss all to combine.

Nutrition

Serving: 1 | Calories: 86cal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Sugar: 14g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

Originally published October 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gigi’s Famous Apple Salad (Easy Recipe with Grapes) appeared first on The Slow Roasted Italian.

You can make this easy no bake dessert with the kids and serve them at your Easter party or dinner!

If you would like to try a few more Rice Krispie Treats recipes, two of my favorites are Salted Caramel Rice Krispie Treats and Hot Cocoa Krispies Treats.

Don’t forget to have the kids help to make these colorful Easter rice krispie treats! 

It’s one of these easy Easter dessert recipes that gets everyone excited for the Easter bunny to come. 

The bunny peeps are fun and festive happy colors, and they’re such a great idea to add as toppers to these festive Easter treats. 

Easter Rice Krispie Treats

The original rice krispies treat recipe is a wonderful starting point for lots of different desserts. 

You can easily change up the appearance and the taste based on what types of things you add to them!

We’re making Easter rice krispie treats with Peeps, cocoa pebbles, crushed Oreos, and colorful sprinkles for a fun springtime theme that’s similar to Dirt Cake.

I have so many easy no bake desserts to make that you’ll never run out of new ideas to try. Have you tried these no bake avalanche cookies yet?

Ingredient Notes and Substitutions

• Cereal – I chose a chocolate cereal to look like dirt, but you can use regular crispy rice cereal or even Fruity Pebbles for a more colorful option!
  
  All options are a go for these easy Easter rice krispie treats! 
  
• Oreos – Stick with the classic version, as Double Stuf will have too much filling. If you opt for a different cereal, try using Golden Oreos instead. 
  
• Butter – Either salted or unsalted sticks will work with this Easter rice krispie treats recipe.
  
• Marshmallows – Use mini sized marshmallows since they melt faster and more evenly.
  
• Sprinkles – You can find the grass sprinkle blend I used at most craft stores and grocery stores during Easter time, or you can get them right here on Amazon.

The fun part about making this is that you can make it into something that the whole family will love.

Change the color of the sprinkles of this colorful sweet treat to be able to make this any time of year.

There’s a good chance that once you make this no bake dessert recipe for Easter, everyone is going to want this fun dessert again and won’t want to wait a whole year to make it!

Use red and green sprinkles and some Christmas peeps to make this into a holiday treat easily – you get the idea! 

Tips for Making Rice Crispy Treats with Peeps

• Stir constantly. Keep things moving when making the butter and marshmallow mixture so it doesn’t burn. Once it starts melting, it’s ready to use in a flash!
  
• Press into pan. Spray a rubber spatula (or clean hands!) with non stick spray, then press the cereal mixture into the pan. 
  
  It should be enough to spread the mixture out evenly, but not so hard that you compact them. Too much, and they’ll be hard to chew.
  
• Easy slicing: Use both nonstick spray and parchment paper in your pan. That way, you can lift the treats right out once they have cooled. 
  
  Nothing will get out of shape or squished, and it makes slicing so much easier!
  
• Use toothpicks. These will hold the Peeps upright on each of your rice krispie Easter treats!

Storing Rice Krispie Easter Treats

You can store rice crispy treats with Peeps for up to two days at room temperature in an airtight container. 

Don’t store them longer than that, or the treats will become very hard.

It’s best to enjoy your Easter rice krispie treats within 2 days of making them. They don’t store well for long-term storage, and they are not suitable for freezing.

Easter Rice Krispie Treats Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easter Rice Krispie Treats with Marshmallow Peeps

Easter Rice Krispie Treats are a delicious combination of the classic treat and dirt cake! Make cute Easter rice krispie treats today.

Course Dessert

Cuisine American

Method No Bake

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Leave at room temperature 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 282cal

Author Donna Elick

Ingredients

• 4 tablespoons butter
• 6 cups mini marshmallows
• 1 teaspoon vanilla extract
• 6 cups cocoa pebbles cereal
• 15 Oreos cookies crushed
• 5 ounces grass shaped sprinkle blend
• 8 Peeps
• 1/2 cup mini-Cadbury eggs

Instructions

• Spray a 9×13 inch pan with a nonstick spray. You can place a sheet of parchment paper inside the pan to help you remove the finished treats from the pan.
• In a large pot, melt your butter and marshmallows over medium heat, making sure you are stirring to prevent the marshmallows from burning.
• Stir in the vanilla extract, then the cereal until well combined. Place the mixture into the 9×13 pan. Using a greased rubber spatula, press the mixture into an even layer in the pan.
• Top the cereal with the crushed Oreos making sure to press them into the cereal.
• Scatter the sprinkles over the top of the Oreos and gently press them down.
• Place a toothpick into the bottoms of the peeps and stick them into the cereal. Sprinkle the eggs over the top.
• Allow to sit at room temperature for 1 hour before serving.
• Cut the bars into 12 pieces and enjoy!

Nutrition

Serving: 1 | Calories: 282cal | Carbohydrates: 53g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 229mg | Sugar: 32g | Fiber: 1g | Calcium: 9mg | Iron: 3mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Rice Krispie Treats with Marshmallow Peeps appeared first on The Slow Roasted Italian.

This marshmallow stick delight comes together in just about 15 minutes… you’ll just have to have a bit of patience while it sets in the fridge.

Let’s just take a moment to appreciate these marshmallow pops! Eating large marshmallows off the end of a stick without the need of a fire pit or camp fire?

Count me in! This means that I don’t have to stress over making roast marshmallows – and can just relax and enjoy this easy treat. 

With no open flame needed, the marshmallows on the end of the stick are firm, with the perfect chew.

You can easily add crushed candy canes, or choose to add crushed graham crackers or even white chocolate chips as well. The options are endless on how you can make these treats! 

Marshmallow on a Stick

We LOVE visiting Disney™ in my house… it’s one of Munchkin’s favorite places, and I have to admit I always have a magical time myself.

One of my favorite things to do at the park is to sample all of the wonderful foods. 

And, you know me, when I try something once and love it, I immediately start thinking up ways to make it myself at home.

I’ve already whipped up the famous Monte Cristo Sandwich, classic corn dogs, and churros as well!

And these decadent Butterfinger cupcakes and Tigger Tail desserts too, so I’d say I’m a professional at this point.

Next up on my mission to create the best Disney copycat recipes? This fabulous peppermint marshmallow on a stick!

They’re just perfect for the holiday season! You could even bring these instead of cookies for a bake swap. 

With only a few minutes of prep needed, this recipe is about to become your easy go-to dessert!

Ingredient Notes and Substitutions

• Baking Caramels – Make sure to look for baking caramels specifically as they melt the best!
  
• Heavy Cream – I don’t recommend melting the caramels on their own as you run the risk of burning them. 
  
  Instead, add some heavy cream to the mix. It will keep the candies moist, and you won’t have to worry about scorching them.
  
• Marshmallows – It wouldn’t be a peppermint marshmallow recipe without those ‘mallows! Opt for large ones.
  
• Dark Chocolate – As with the caramels, don’t use any old dark chocolate. Dipping chocolate melts a lot easier. 
  
  If you’d like to go the homemade route, you could also use my magic shell recipe instead!
  
• Peppermints – If you’re lucky, you may be able to find pre-crushed peppermints at your local supermarket. 
  
  So easy! If not, simply grab some peppermint candies or even candy canes and crush them yourself.

Handy Tips for Making a Marshmallow Stick

• Have everything ready to go.

This peppermint marshmallow recipe moves very quickly once you get started. 

If you don’t want to get stuck running around like a chicken with its head cut off, make sure to have all of the ingredients ready to go!

• Keep a watchful eye on the caramels as they melt.

And keep stirring! When you add the heavy cream to the baking caramels, don’t even think about stepping away from the stovetop.

You also have to make sure that the candies are completely melted and the cream is fully incorporated before you assemble each marshmallow on a stick. 

It’s the best way to ensure that the marshmallows get coated evenly!

• Consider chilling before adding the dark chocolate.

As you’ll discover on the recipe card below, you’ll have to let the caramel-dipped marshmallow stick set for about 40 minutes before adding the dark chocolate.

For even better results, you may want to stick them in the fridge for 15-20 minutes instead. It will speed up the whole process!

How to Store Marshmallow Sticks

If you end up with leftovers, store them in an airtight container at room temperature. 

They’ll last for up to a week, although the texture and consistency will change a bit over time. You could also keep them in the refrigerator if you’d like.

This recipe is freezer-friendly too! Make a double batch and save half for later. 

They will be good for about 2 months — when you’re ready to eat let them thaw in the fridge. 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from desserts to roasting, a good baking pan will last for years.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving.
• Lollipop Sticks

Peppermint Marshmallow Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Peppermint Marshmallow on a Stick (Copycat Disney Recipe)

Peppermint Marshmallow on a Stick is perfect for the holidays! It’s also so easy to make. It’s one of the best Disney copycat recipes!!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

chill time 50 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 11

Calories 568cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• saucepan
• cake pop sticks

Ingredients

• 11 ounce bag of baking caramels
• 5 tablespoons heavy cream
• 24 large marshmallows
• 10 ounces dipping dark chocolate
• 2 cups crushed peppermints

Instructions

• Line a sheet pan with parchment paper or a silicone mat, spray with a nonstick spray.
• Place your caramels in a saucepan with your heavy cream over medium heat. Stir the caramels with a rubber spatula until they have turned into a liquid.
• Stick three marshmallows onto a stick and repeat with the remaining marshmallows.
• Dip the marshmallows into the caramel; you can use a spoon to help ladle it over the top of the marshmallows. Scrape some of the excess caramel off the marshmallows. Place them onto your sheet pan. Allow the caramel to set for about 30 to 45 minutes.
• Press any extra caramel that might have pulled on the bottom around the marshmallows.
• Melt your chocolate according to directions on the package. Place your crushed peppermint onto a plate.
• Dip your marshmallows into the chocolate, wiping off any excess chocolate that’s dripping, and immediately roll the marshmallows into the peppermint, making sure to get the top too. Place the marshmallows back onto the sheet pan and allow the chocolate to set for about 20 minutes.

Notes

I like to use six-inch sticks. Whatever you do, don’t use the 4-inch sticks, or you will not have anything to hold onto.

During the holiday seasons, you can buy crushed peppermint in the baking section of your local grocery store. If you want, it’s super easy to make your own crushed peppermint though you can take peppermint candies or candy canes and place them in a freezer Ziploc bag and crush them with a meat mallet or a rolling pin.

You can store them in an airtight container. They last for up to a week; at one point, they might start collecting moisture, and the candy cane might become sticky, but they’re still good to eat.

I found that kraft baking caramels work the best for dipping.

Nutrition

Serving: 1 | Calories: 568cal | Carbohydrates: 72g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 10mg | Sodium: 115mg | Sugar: 58g | Fiber: 3g | Calcium: 127mg | Iron: 3mg

Originally published November 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peppermint Marshmallow on a Stick (Copycat Disney Recipe) appeared first on The Slow Roasted Italian.

Smookies

With a crunchy graham and melted marshmallow baked into the center, plus plenty of extra chocolate throughout, this smookie recipe is the easiest way to elevate the humble chocolate chip cookie!

Still a bit confused? Smookies are simply chocolate chip cookies combined with the classic s’mores ingredients.

There are a lot of different ways to make them, but I prefer placing the dough on top instead of using it as the base.

It surrounds everything as it bakes so there’s a little bit of everything in each bite!

And this isn’t my first cookie flavor combo either. Be sure to try these Cosmic Brownie and Tiramisu Cookies next!

Ingredient Notes and Substitutions

• Refrigerated Cookie Dough – I really love the flavor and quality of Nestle Tollhouse chocolate chip cookie dough, but feel free to use your favorite for this smookies recipe.
  
  You’ll need the kind that comes in a log — also known as “slice and bake” — not the flat package with segmented squares.
  
• Graham Crackers – You’ll need 8 sheets (typically one sleeve) to make 16 squares. These are the base of your smookies.
  
• Chocolate Bars – Here’s where you can really get creative! Stick with the classic Hershey bar or swap in a version with nuts.
  
  You could also use dark or white chocolate for a more unique flavor. It’s entirely up to you!
  
• Marshmallows – Be sure to grab jumbo-sized to create that ooey-gooey center.
  
  Use kitchen shears to slice them in half quickly, then stick the sticky sides to the grahams to hold them in place.

Tips for Making the Perfect Smookie

• These really like to spread, so leave plenty of space on the cookie sheet.

We’re talking at least 2-3 inches between each smookie, or you’ll probably end up with a big, connected rectangle. 

Since each batch makes about 16 smookies, you should be able to bake 8 per cookie sheet without issue.

• You may end up with extra ingredients.

This smookies recipe is flexible and forgiving, especially if you need to make some ingredient swaps. 

It’s most important to have the right amount of cookie dough to fully surround the smores ingredients, so start there and adjust accordingly.

• Create the perfect circular shape.

While your treats are still warm, grab a small bowl or wide-mouthed cup that’s just a little bit bigger than each s’more cookie.

Carefully place the opening over the top and move it around in a circular motion a few times. This will nudge the edges into a round shape!

Smookie Recipe Variations

There are so many ways to make this recipe your own, even with just a few simple tweaks!

And if you have the time to make your own dough, you can really customize to your heart’s content.

• Add some peanut butter between the graham and chocolate.
• Swap the marshmallows for a thick smear of marshmallow creme.
• Instead of chocolate, try a Reese’s peanut butter cup. 
• For homemade cookie dough, use peanut butter chips or M&M’s in place of regular chocolate chips.
• Or try a whole different flavor of dough like sugar cookie, snickerdoodle, or double chocolate chip.

Storage and Reheating

Leftover smookies should be kept in an airtight container for best results. Keep on the counter for 3 to 4 days or in the refrigerator for up to a week. 

You can also freeze them for up to 3 months. Store with a piece of parchment between each layer or flash freeze them first so they don’t stick together.

Enjoy at room temperature (you can thaw them on the counter) or zap them in the microwave for a few seconds to get them nice and gooey again!

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Because each smookie is quite large, you’ll need at least two pans to make one batch.
  
• Sharp Knife or Kitchen Shears to slice the cookie dough and marshmallows

Smookies Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Smookies (Ooey Gooey Campfire Cookies)

Smookies are a sweet combination of chocolate chip cookies and campfire s’mores, making this smookie recipe the ultimate indulgent treat!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 16 cookies

Author Donna Elick

Ingredients

• 30 ounce roll refrigerated Nestle Tollhouse chocolate chip cookie dough
• 8 sheets graham crackers 8 sheets broken in half to make 16 Graham Cracker halves
• 8 bars Hershey’s milk chocolate bars – cut in half 1.55 oz each
• 16 marshmallows

Instructions

• Preheat your oven to a toasty 350 degrees F.
• Line a large baking pan with parchment paper. This ensures your S’mookies won’t stick – no one wants a cookie catastrophe!
• Slice that cookie dough roll into 1/2 inch thick rounds, making about 16 delicious cookie rounds.
• Cut the marshmallows in halves. Yep, you’re doubling up on gooey goodness!
• Place 6-8 graham cracker halves on a baking sheet, giving them some room to spread out. These cookies are giants, and they like their personal space, so make sure there's 2-3 inches between each graham.
• Lay a half Hershey’s Chocolate Bar over each graham cracker. Ooh, things are getting chocolaty!
• Top it off with 2 marshmallow halves, cut side down, over each of the chocolate bars. Double marshmallows, double yum!
• Now, put a cookie round over each s’more, using the cookie dough as the lid. It’s like a sweet little package of happiness!
• Pop those S’mookies into the oven and bake for 16-19 minutes. Soft-baked S’mookies are ready around 16-17 minutes, while crispier ones take about 18-19 minutes.
• While the first batch cools, get ready to bake the second batch of cookies with the remaining ingredients. And yes, you do get to eat the dough while you wait. 😜

Notes

You might have extra dough, graham crackers, chocolate bars, or marshmallows. These cookies are flexible and forgiving!

Make sure to space them about 2-3 inches apart because they spread out quite a bit.

Fun fact: If your cookies don’t turn out perfectly circular due to marshmallow spread, use an upside-down bowl over a warm cookie on the baking sheet and give it a few circular motions to round ’em out.

Nutrition

Serving: 1

Originally published November 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smookies (Ooey Gooey Campfire Cookies) appeared first on The Slow Roasted Italian.