Recipes and Cooking Copycat S'mores Cookies Be the first to rate & review! Honey and whole wheat flour give this knockoff of Girl Scout S'mores cookies their graham cracker-like cookie base. Marshmallow creme and milk chocolate add the other s'more elements. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 7 mins Total Time: 1 hrs 37 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients ⅓ cup milk ¼ cup honey 1 tablespoon vanilla 2 cup all-purpose flour ¾ cup packed brown sugar ½ cup whole wheat flour 1 teaspoon baking soda ½ teaspoon salt ½ cup butter ½ of a 7-oz. jar marshmallow creme 1 cup powdered sugar 2 tablespoon butter, softened 3 - 4 tablespoon milk 12 ounce milk chocolate, chopped 2 teaspoon shortening Directions In a small bowl combine 1/3 cup milk, honey, and vanilla. In a large bowl stir together next five ingredients (through salt). Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk mixture just until combined. If needed, knead gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill 1 hour or until easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll one portion of dough at a time into a 6-inch square. Cut into 2-inch squares. Place 1 inch apart on an ungreased cookie sheet. Prick with a fork. Bake 7 to 9 minutes or until edges are firm. Remove; cool on a wire rack. For icing, in a medium bowl combine marshmallow creme, powdered sugar, and 2 Tbsp. butter. Stir in enough of the 3 to 4 Tbsp. milk to reach dipping consistency. Dip cookies into icing, allowing excess to drip off. Place on wire racks set over waxed paper; let stand until set. In a medium bowl microwave chocolate and shortening 1 1/2 minutes or until melted and smooth, stirring twice. Spoon about 1 Tbsp. melted chocolate over each cookie, spreading slightly to coat. Let stand on a wire rack set over waxed paper until set. To Store Layer cookies between waxed paper in an airtight container. Store in refrigerator up to 5 days. Bring to room temperature before serving. Rate it Print Nutrition Facts (per serving) 159 Calories 7g Fat 24g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 159 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 11mg 4% Sodium 103mg 4% Total Carbohydrate 24g 9% Total Sugars 17g Protein 2g Vitamin C 0.2mg 1% Calcium 29mg 2% Iron 0.6mg 3% Potassium 61mg 1% Folate, total 13.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.