Hazelnut-Sugar Cookie S'mores

Hazelnut-Sugar Cookie S'mores Recipe
Photo: Oxmoor House
In this takeoff of the campfire classic, we replaced the customary graham crackers with sugar cookies. We slathered them with chocolate-hazelnut spread, sprinkled them with dried apricots and hazelnuts, and, of course, sandwiched them with marshmallows.


4 servings (serving size: 1 s'more)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 2 Minutes

Nutritional Information

Calories 150
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 2.2 g
Monofat 2.1 g
Polyfat 2.2 g
Protein 2.3 g
Carbohydrate 20.8 g
Fiber 1.3 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 54 mg
Calcium 15 mg


2 tablespoons chocolate-hazelnut spread (such as Nutella)
8 rectangular sugar cookies (such as Pepperidge Farm Bordeaux)
2 tablespoons finely chopped dried apricots
16 miniature marshmallows
4 teaspoons chopped hazelnuts, toasted


1. Spread 1/2 tablespoon chocolate-hazelnut spread on each of 4 cookies; sprinkle each with 1/2 tablespoon apricots and 4 marshmallows. Place on a microwave-safe plate; microwave at HIGH 20 seconds or until marshmallows puff. Sprinkle evenly with hazelnuts, and top with remaining cookies.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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