Hazelnut-Sugar Cookie S'mores

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.

Yield: 4 servings (serving size: 1 s'more)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 2.3g
  • Carbohydrate: 20.8g
  • Fiber: 1.3g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 54mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  1. 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.
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Hazelnut-Sugar Cookie S'mores Recipe at a Glance

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