Cabin Fever: S'mores Edition

Chocolate Chip Cookie S’mores, recipe provided below (adapted from  Cooking Classy)


  • 2 2/3 cups all-purpose flour
  • 1 Tbsp cornstarch
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups packed light-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 (12 oz) bags chocolate chips, divided (whatever kind you like)
  • 32 large marshmallows


  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy, about 30 seconds - 1 minute. Mix in eggs one at time then stir in vanilla. With mixer set on low speed, slowly add in flour mixture and blend just until combined. Mix in 12 oz of chocolate chips. 
  • Shape dough into 2 Tbsp balls each and set on Silpat or parchment paper lined baking sheets, spacing 2-inches apart. Bake in preheated oven 9 - 12 minutes. Remove from oven and allow to cool completely.
  • Melt remaining 12 oz chocolate heat in a microwave on 50% in microwave in 30 second increments, stirring between increments until melted and smooth. Spread chocolate over the bottom side of half of the cookies. Toast marshmallows over a fire pit or over the stove burner rotating occasionally until golden brown (if using the stove burner be very careful that the marshmallows don't touch the burner, also I recommend using the shorter roasting sticks to toast over the stove). Place 2 marshmallows over chocolate covered cookies then top with another cookie and serve immediately (you can make the cookies ahead of time, just add chocolate and marshmallows when serving for best results).


S'mores Cheesecake, recipe provided below (adapted from Life, Love, & Sugar)

Ingredients for Crust

  • 1 1/4 cup graham cracker crumbs
  • 5 tbsp butter, melted
  • 5 tbsp sugar

Ingredients for Cheesecake filling

  • 24 ounces packages of cream cheese, softened (three 8 ounce packages)
  • 1 cup sugar
  • 2 tbsp flour
  • 3/4 cup cocoa (I use Hershey's Special Dark Cocoa)
  • 4 eggs, room temperature
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 1 1/2 cups mini marshmallows
  • 1/2 cup hot fudge topping, warm, plus more for topping (I used most of this 12.8 oz jar)
  • 45-50 large marshmallows (for topping)

Directions for Crust

  • Heat oven to 325 degrees.
  • In a small bowl, combine crust ingredients and mix well.
  • Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
  • Bake crust for 10 minutes then remove.
  • Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

Directions for Cheesecake filling

  • Reduce oven to 300 degrees.
  • In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  • Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  • Add the sour cream and vanilla extract. Beat on low speed until well combined. 
  • Add marshmallows in an even layer in the bottom of the pan, on top of crust.
  • Pour hot fudge topping over marshmallows.
  • Pour the cheesecake filling into the pan. 
  • Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top. 
  • Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
  • Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
  • Remove from oven and chill.
  • Once completely chilled, preheat oven to 350 degrees on convection bake.
  • Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet.
  • Top cheesecake with a layer of marshmallows.
  • Bake for about 10-12 minutes, or until marshmallows begin to brown.
  • Remove cheesecake from oven and drizzle with more hot fudge and graham cracker crumbs. 
  • Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.


Toasted S'Mores Milkshake, recipe provided below (adapted from Sprinkle Some Sugar)


  • 7 scoops chocolate ice cream (I use Breyer's Extra Creamy Chocolate)
  • 1/2 cup milk
  • 17 large marshmallows, toasted
  • graham cracker crumbs for garnish, about half of one sheet or less
  • Optional * chocolate sauce for drizzling and 1 extra toasted marshmallow for garnish


  • Turn oven on broil and let it heat up for two minutes. Line a baking sheet with parchment paper. Place 17 marshmallows on parchment side by side. Broil the marshmallows until the tops are just lightly toasted. This takes about 30 seconds to 1 minute so watch them carefully. I usually just leave the oven door open so I can watch them closely. If you toast them for too long they'll be mushy and too melty to get off of the parchment - it's not the biggest deal in the world.
  • Once marshmallows are toasted, scoop ice cream into blender, pour in the milk and add the toasted marshmallows. Blend everything until completely smooth. Drizzle inside of cup with chocolate sauce (optional) then pour in milkshake. Top with an extra flattened toasted marshmallow and drizzle with more chocolate sauce (also optional). Sprinkle top with graham cracker crumbs and serve


Nutella S'mores Dessert Pizza, recipe provided below (adapted from Picky Palate)


  • 1 cup warm water, 110 degrees F.
  • 2 1/2 teaspoons active dry yeast
  • 2 1/2 cups all-purpose Gold Medal Flour, plus up to 1 cup
  • 3/4 cup finely crushed graham crackers, 6 full sheets
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons extra virgin olive oil

Nutella S’mores Toppings

  • 1 cup Nutella
  • 2 cups mini marshmallows
  • 1 cup chocolate chips
  • 2-3 tablespoons heavy whipping cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 pint fresh strawberries


  • Place warm water and yeast into the bowl of a stand mixer with dough hook attached. Let yeast sit for 5 minutes, it won’t quite double in size.
  • Add 2 1/2 cups of flour, finely crushed graham crackers, sugar, salt and olive oil. Turn mixer on medium and let mix for a few minutes. Sprinkle in additional flour until sides of bowl are nearly clean…dough shouldn’t stick to sides too much. Mix for another minute then transfer to a floured countertop. With floured hands, form into a tight ball. Cover with plastic wrap and store in the refrigerator or roll out into a 12 inch circle and bake on pizza dish for 18-20 minutes on 350 degrees F.
  • Once dough is rolled out, spread the Nutella evenly over the dough then top with the mini marshmallows. Bake for 18-20 minutes, until crust is baked through and marshmallows are puffed and golden. Place chocolate chips into a heat proof bowl and microwave in 60 second intervals until melted. Stir in 2-3 tablespoons heavy cream until smooth and shiny. Drizzle over warm pizza. I placed the ganache into a ziploc baggie and snipped a bottom corner to drizzle over pizza.
  • While the pizza is cooling, beat the heavy cream and powdered sugar with a whisk attachment until thick and creamy. Place dollops of sweetened whipped cream on center of pizza or on individual slices along with fresh strawberries.


S'mores Cupcakes, recipe provided below (adapted from Life, Love & Sugar)


  • Crust
    • 1 1/4 cup graham cracker crumbs
    • 5 tbsp butter, melted
    • 5 tbsp sugar
  • Chocolate Cupcakes
    • 1 cup flour
    • 1 cup sugar
    • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 egg
    • 1/2 cup buttermilk
    • 1/2 cup vegetable oil
    • 3/4 tsp vanilla
    • 1/2 cup boiling water
  • Marshmallow Frosting
    • 4 eggs whites
    • 1 cup sugar
    • 1/2 tsp cream of tarter
    • chocolate sauce (I used this one)
    • graham cracker crumbs


  • Heat oven to 325 degrees.
  • In a small bowl, combine crust ingredients and mix well.
  • Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
  • Bake crusts for 7 minutes then remove and set aside.
  • To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
  • Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.
  • When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
  • While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl. 
  • Place over a saucepan with simmering water. 
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Remove from heat.
  • Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
  • Ice cupcakes and top with chocolate sauce and graham cracker crumbs, if desired.