Spiced Cookie S’mores


Prepare to fall in love with this all American classic. Melting marshmallow and chocolate sandwiched between two home-made spiced cookies…


Prep Time
Cook Time
15 mins
15 S'mores
For the Cookies
  • 150g Salted Butter, Softened
  • 150g Tate and Lyle Unrefined Demerara Sugar
  • 50g Tate and Lyle Light Soft Brown Sugar
  • 1 Large Egg, Beaten
  • 2 tsp Vanilla Extract
  • 225g Plain Flour
  • 1/2 tsp Biocarbonate of Soda
  • 1 tsp Mixed Spice
For the Filling
  • 15 Marshmallows
  • 9 tsp Chocolate and Hazelnut Spread
  1. Preheat the oven to 190C, fan oven 170C, Gas Mark 5. Line two baking sheets with baking parchment and set to one side. Place the butter and both sugars in a large mixing bowl and beat together with a wooden spoon until creamy. Beat in the vanilla extract and egg until fully incorporated.
  2. Sift over the flour, bicarbonate of soda and then add the mixed spice and mix in well with a wooden spoon. Spoon level tablespoons of the cookie mixture on to the two trays spacing them well apart. You should have around 30 cookies in total.
  3. Bake for 12 minutes until golden. Allow to cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.
  4. To assemble the S’mores, preheat your grill to medium high. Spread the bases of half the cookies with half a teaspoon of the chocolate and hazelnut spread and set to one side. Place a marshmallow on the bases of the remainder. Place on the grill pan and grill for 2 minutes or until melting and lightly golden. Place the other cookie on top, chocolate side against the marshmallow and serve straight away.Want a vegetarian alternative?

Want a vegetarian alternative?

If you want a vegetarian version of these delicious S'mores, replace your chocolate and hazelnut spread with a dark chocolate spread, and buy gelatin-free marshmallows to ensure they're suitable for all your vegetarian friends!

Were your marshmallows nice and gooey?