S’mores Gelt Cookies: your favorite treat turned into a hanukkah cookie!
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I know it feels like sukkos ended a couple of days ago, but it’s finally Rosh Chodesh Kislev, which means Chanukah is right around the corner. And that means it’s time for some chanukah recipes! Yipee!
Before we move onto my amazing S’mores Gelt Cookies, let’s discuss gelt cookies in general, shall we?
It was December 2011, just over five months since I had started this blog, and probably none of you were reading it back then. I was looking at a Hershey’s recipe for peanut butter blossoms: peanut butter cookies that get a Hershey’s Kiss pressed into the middle. Because I keep chalav yisroel, I couldn’t eat Hershey’s Kisses, but I had this awesome brainstorm: why not use a chocolate coin instead – turning them into chanukah cookies? The result was a cookie that was an enormous hit – click here to see it.
Following those cookies, loads of people have been inspired by my gelt cookies and came up with their takes on it – and suddenly the internet was full of delicious gelt cookie variations. Hey, I even copied my own idea, coming up with this variety a year or two later. But with so many people jumping on the gelt cookie bandwagon, I knew that I had to up the ante a bit with something even more unique. And that’s when I came up with these S’mores Gelt Cookies – graham cracker infused cookies, a toasted marshmallow pressed into it, and of course… a chocolate gelt “hat” on top of it all.
These cookies are…everything. Trust me. If you’re a s’mores fan (you know I am!), you aren’t going to want to make these just for chanukah. Lucky for you, a square of chocolate will work in place of the gelt, so you can make these all year long.
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- 1 cup oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
- 1 ½ cups graham cracker crumbs
- 18 large marshmallows
- 36 large chocolate coins
- Prepare the garnish:
- Cut each marshmallow in half along the width and place, cut (sticky) side down, on a parchment lined cookie sheet.
- Broil on high for about 30 seconds to a minute, until they start browning - but watch the marshmallows carefully to ensure they don’t burn.
- Flip each toasted marshmallow over. The bottom side will still be sticky - press a chocolate coin onto it. Set aside.
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer on medium speed, beat together the oil and sugar until combined. Add vanilla, eggs, baking powder, baking soda and salt. Beat until combined.
- Turn the mixer to low and add the flour and graham cracker crumbs. Mix until combined and a dough is formed.
- Use a medium cookie scoop (or heaping tablespoon) to spoon the dough onto the prepared cookie sheets.
- Bake for 10 minutes. Immediately, press a marshmallow/chocolate coin garnish, toasted marshmallow side down, onto the center of the cookie. Press down to reinforce the indentation and seal the garnish into the cookie.
- Let cool completely before eating.
- These cookies freeze nicely in an airtight container.
Some more fantastic Chanukah recipes:
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Thanks for stopping by! -Miriam
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Wow these look amazing! I can’t wait to make them. I love how there’s no margarine in this recipe!
Looking forward to more of your amazing recipes!
Thanks for this recipe. It was a tasty cookie, a great activity and easy to work with dough. thanks for all your recipes. we really enjoy many of them
DELICIOUS!!! Not only beautiful but tasted SO SO good!!! Perfect for my party. Thanks for all your great ideas!