S’mores Cookie Sticks are a super-easy, no-mixer treat that your family will LOVE this summer, and all year long!
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Who can resist the nostalgic and delicious flavors of the classic s’mores: toasted marshmallows, gooey chocolate, and graham crackers? Not me, that’s for sure!
You know what I like even more than making traditional s’mores? Putting fun twists on it by incorporating these three classic flavors into all kinds of fun treats. Looking through the recipes on this blog, you could definitely make an argument that I’ve got a smores obsession. I mean, let’s take a look, shall we:
I’ve got this incredible S’mores Frappe, this crazy popular s’mpres bundt cake, plus S’mores Thumbprint Cookies, S’mores Waffles, a S’mores Pie, some no-bake S’mores Truffles, S’mores Surprise Cookies and S’mores Cheesecake, S’mores Dipped Pretzels, but we are just getting started! All of my cookbooks contain S’mores goodies as well – such as S’mores Crumb Cake in Something Sweet, a S’mores Mousse Trio in Real Life Kosher Cooking, and a S’mores Martini in More Real Life Kosher Cooking.
Oh, and don’t go thinking I’m done. I’ve done a whole s’mores feature for my column in Mishpacha Magazine’s Family Table, and probably some more that I’m forgetting! So if you’re sitting there wondering if there’s even any new s’mores recipes I can come up with, just know that the very same thought occurred to me recently.
Well, friends, have no fear. I’m proud to say that I am not done with s’mores themed treats. Not today, and not in the future. Today’s treat is S’mores Cookie Sticks – one of the easiest treats I’ve made yet! These cookie sticks are a NO-MIXER recipe. They don’t need any individual scooping or shaping, and let me just tell you. They. Are. Delicious! No jokes – I challenge you to just eat one – it’s a lot harder than you might think!
These S’mores Cookie Sticks are lightly chocolate flavored, and packed with everything you know and love about s’mores: lots of chocolate chips, plus bits of graham crackers and plenty of marshmallows! My favorite part about this recipe is that the marshmallows turn into something super special in this recipe. The ones that are on the inside, fully encased in the dough, kinda melt into a pocket of gooey-ness inside your cookie. But the marshmallows that are on the top are actually the best, because they get toasty and crispy and just so good you’re going to fight over them!
FAQ About S’mores Cookie Sticks
Scroll passed the FAQ to get to the recipe.
Can these be made in a 9×13 pan and cut into squares?
You can definitely play around with the shape of these and the pan you bake them in. If using a 9×13 pan, you may want to divide the mixture between two pans, as one pan will yield relatively high cookies. Make sure to adjust the baking time as needed.
Can I bake them spread out on a baking sheet instead of making two logs?
Absolutely! The batter isn’t quite enough to fill an entire baking sheet, but you can make one large log (that should take up most of the baking sheet) then split it down the middle before cutting into slices.
I don’t have graham crackers. Can I use something else instead? Or can I skip them?
While the graham crackers are delicious in this recipe (they add a great crunch!), they aren’t required for the recipe. You can skip them, or you can use a different cookie instead. Some suggestions are: lotus cookies, tea biscuits or golden Oreos.
Can these cookie sticks be made ahead of time and frozen?
Yes, you can absolutely freeze these! I like to keep them in a ziplock bag in the freezer, or in a large tupperware container. Make sure to cool your cookies completely before freezing so they don’t get steamy or loose their shape.
Can I use vanilla pudding mix instead of chocolate pudding mix?
You can! Because the chocolate pudding mix is the only chocolate flavoring in the dough itself, using a vanilla pudding mix instead will give you a vanilla cookie base, rather than chocolate, but will still be delicious!
I only have large marshmallows, can I use those instead?
I only had large marshmallows when I baked the cookies in the photos! It’s no problem. Use kitchen shears to cut them up – I found it very helpful to grease the shears before using them to cut my marshmallows, to prevent sticking. You’ll want to cut each full size marshmallow into 4-6 pieces.
Can I bake these a second time to make a more traditional biscotti?
This recipe was created to be more of a cookie, with a soft and chewy texture, but in a stick shape. You can definitely try a second bake, but it will significantly change the texture of the cookie.
Can I use graham cracker crumbs instead of crumbled pieces of graham cracker?
I don’t recommend doing that, as it will change the texture of the cookie (not in a good way!), and you’ll lose the textural element of the cookie pieces.
Do I need to use a mixer for this recipe?
No, you do not! It’s easy to make this in a bowl, simply whisk together everything but the flour, then use a wooden spoon to incorporate the flour, followed by the mix-ins.
Can I use milk chocolate chips or a chocolate bar instead of the chocolate chips?
I used non-dairy chocolate to keep these cookies parve, and chips to keep it extra simple and easy. You can definitely play around with milk chocolate chips or cutting up a bar of your favorite chocolate into chunks to use instead.
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- 1 cup oil
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 package (3.1 oz) instant chocolate pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups flour
- 1 package (9-10 oz) chocolate chips
- 1 cup crumbled graham crackers (pieces, not crumbs)
- 1 cup mini marshmallows, plus extra, optional, for garnish
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In a mixing bowl or bowl of an electric mixer, whik together oil, sugar, brown sugar and eggs until combined and smooth.
- Add pudding mix, baking soda, salt and vanilla extract. Whisk to combine.
- Add flour. Switch from a whisk to a wooden spoon and stir until just combined.
- Add chocolate chips, graham cracker pieces and marshmallows. Stir until evenly distributed.
- Form half of the mixture into a log, along the length of the prepared baking pan. Top with some marshmallows (press them in slightly so they adhere to the dough). Repeat with remaining dough on the second tray.
- Bake at 350 for about 25 minutes, until the top feels set.
- Allow to cool partially, about 10 minutes, then slice into pieces about 3/4 inch wide.
Plan Ahead: These cookies can be frozen in an airtight container or bag. For best results, wait until the cookies are fully cooled before storing.
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Thanks for stopping by! I know these crazy easy cookies will become a total staple in your kitchen! Come back soon, I’ve got some more delicious treats and healthful meals up my sleeve! – Miriam
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