S’mores cookies will chase the winter blues away


Kenzie Saunders, Staff Reporter

In the theme of Rest and Relax Week here at Mount Si, let’s do some nice, thoughtful meditation on the perfect summer’s eve. Yes, I know it’s cold and rainy out but you just have to trust me. Just imagine the warm wind blowing by a bonfire. The laughter of friends over muffled music. And… what’s that over there? That’s, right: s’mores. They’re the quintessential summer treat; ooey, gooey, crunchy, and chocolaty. Is there anything better?

Unfortunately, the current forecast for drear and sadness doesn’t make for s’more roasting weather. But don’t worry because I’ve got your back! Because when you can’t have s’mores, you can have some more cookies. You get all the things that make a s’more so lovable, but you can make them inside (and in big batches…). There’s already chocolate, so why not throw in some graham cracker crumbs and marshmallows as well?

That’s the exact thought process I had while making these. I was done with the rain, yearning for summer, and needed something to cope with the pain of knowing that there are still six months left of school.

These roasty, toasty s’more inspired cookies are actually quite simple to make. The ingredients aren’t that wild and will most likely already be in your pantry. Even if you don’t have any, you won’t have to drive all over creation to find them. All that’s needed is flour, white sugar, graham cracker crumbs, cinnamon, vanilla, cocoa powder, coconut oil, and caramel sauce.

So what are you waiting for? Let’s get kooking!


  • 1 cup of all-purpose flour
  • ⅓ cup of white sugar
  • ⅓ cup of graham cracker crumbs
  • 1 tsp of cinnamon
  • 1 tsp of cocoa powder
  • ½  tsp of baking soda
  • 1 tsp of vanilla extract
  • ⅔ cup of coconut oil, melted
  • 1 medium egg
  • ½ tbsp caramel sauce
  • All the chocolate chips (optional but recommended for obvious reasons)


  1. Pre-heat an oven to 375 degrees Fahrenheit.
  2. Begin by combing the flour, sugar, graham cracker crumbs, cinnamon, cocoa powder, and baking soda in a large bowl.
  3. Using a whisk (because whisks are fun), stir all the dry ingredients together until it becomes a somewhat homogeneous mixture and there are no obvious clumps.
  4. Add in all the wet ingredients (the egg, vanilla extract, and coconut oil), excluding the caramel sauce, one at a time. Make sure to thoroughly incorporate each ingredient before beginning with the next.
  5. Stir all the ingredients together until there are no clumps or excess liquids. The batter should be thick and not entirely liquid, not viscose like that of a cake.
  6. Lightly drizzle the caramel sauce over the batter and lightly fold it in. You could go ham with the caramel if you truly wanted to.
  7. Using a paper towel, slather a baking pan in olive or coconut oil. (In other words, grease the pan well.) Even though the batter is already really oily, I’m paranoid about things sticking to the pan and this is my recipe–not yours*.
  8. When putting the cookies on the tray, place them pretty far apart. The aforementioned oiliness causes them to spread. Unless you like eating one giant cookie, then by all means, go ahead.
  9. Bake the cookies for 10 min, checking on them periodically. If you like your cookies crisper, keep them in for additional 2-minute intervals.
  10. Once the cookies are done baking, take them off the tray and place them on a cooling rack. THEY WILL BREAK IF YOU DON’T. And no one wants to clean up that mess.
  11. Enjoy!

*someone will end up cleaning that pan. Do everyone a favor and plan ahead.

NOTE: Hey, if you’re vegan (like me!), just buy vegan marshmallows and chocolate. For the caramel sauce, use agave syrup because yummm. And flax “eggs” are a great substitute for regular eggs. Don’t have flax? Search for other vegan egg substitutes and try one!