Weekend Project: Homemade S’mores

Baking, Cook, Weekend Project

Weekend Project: Homemade S'mores

Planning a camping trip this summer? No evening in the great outdoors is complete without marshmallows roasted over an open fire and, of course, classic s’mores. Here, we take gooey toasted marshmallows and melted chocolate to a new level by sandwiching them between homemade graham crackers. Crunchy on the outside and slightly chewy on the inside, they are well worth the extra effort — we promise. (Plus, they’re delicious on their own!)


S’mores with Homemade Graham Crackers


For the graham crackers:

2 cups (10 oz./315 g) whole-wheat flour

1/2 cup (2 1/2 oz./75 g) all-purpose flour

1 cup (7 oz./220 g) firmly packed brown sugar

3/4 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. salt

7 Tbs. (3 1/2 oz./115 g) cold unsalted butter

1/3 cup (3 fl. oz./80 ml) milk

3 Tbs. honey

2 Tbs. molasses

1 Tbs. vanilla extract

For assembling:

6 oz. (180 g) semisweet chocolate bars, broken into twelve 1/2-oz. (15-g) squares

24 marshmallows

To make the graham crackers, in a food processor, combine the flours, sugar, baking powder, baking soda and salt. Pulse briefly to combine. Add the butter and pulse until the mixture forms coarse crumbs about the size of peas.


In a small bowl, whisk together the milk, honey, molasses and vanilla. Add the milk mixture to food processor and pulse until the mixture is just combined and comes together in a ball. Do not overmix.


Transfer the dough to a work surface covered with a large piece of plastic wrap. Shape the dough into a ball and wrap with the plastic wrap. Refrigerate the dough for at least 1 hour and up to overnight.


Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.


On a well-floured surface, roll out the dough to a thickness of about 1/4 inch (6 mm). Using a 3-inch (7.5-cm) round fluted cookie cutter, cut out cookies and place on the prepared baking sheets. Repeat with remaining dough, gathering up the scraps and rerolling them as necessary. You should have about 24 cookies.


Bake the cookies until golden brown, 15 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks and let cool completely.


To make s’mores, roast 2 marshmallows over a campfire or other open flame until golden brown. Place the marshmallows on a graham cracker, top with a 1/2-oz (15-g) chocolate square and top with another graham cracker. Repeat with the remaining ingredients and serve immediately. Makes 12 s’mores.

4 comments about “Weekend Project: Homemade S’mores

  1. Helen Dunn

    Whenever I email a recipe from the Williams-Sonoma site to myself it doesn’t arrive. I type in the captcha info and it says that it is sent but never arrives. What gives?

    1. Williams-Sonoma Post author

      Hi Helen, we’re sorry for the inconvenience! We just tested the email function and it worked for us, so we’re not sure what the problem is. We will pass along your feedback and see what we can do. Thanks!

  2. The Southern Chocolatier – S’mores Cookies | My Life. One Story at a Time.

Leave a Reply

Your email address will not be published. Required fields are marked *