Elle’s S’mores Cookies and Hazelnut Hot Chocolate recipe

The lead up to the festive season can be hectic. From decorating the tree, wrapping presents to braving the bustle of the high street for a spot of Christmas shopping. It's a busy time, and you probably deserve a treat. This cosy recipe combo makes for the perfect snack to accompany all festive faffing, and a very good excuse to treat yourself!


Makes 12 S'mores cookies and 2 cups of hazelnut hot chocolate


For the S’mores cookies you will need:

  • 65g Unsalted Butter,
  • 65g Dark Chocolate,
  • 1 Tablespoon (45g) Golden Syrup,
  • 100g Dark Brown Sugar,
  • 75g Caster Sugar,
  • 1 Large Egg,
  • 200g Plain Flour,
  • 1 Teaspoon Baking Powder,
  • 1/2 Teaspoon Salt,
  • 12 Marshmallows,

For the hazelnut hot chocolate you will need:

  • 400ml Milk,
  • 50g Dark Chocolate - Chopped or Finely Grated,
  • 2 Tablespoons Hazelnut Spread,
  • Mini Marshmallows And Sprinkles To Decorate (Optional),

How to Make the S’mores Cookies:

1. Sift together the flour, baking powder and salt into a mixing bowl and set aside.


2. Place both sugars into another separate mixing bowl and set aside.

3. Place the butter, chocolate and golden syrup and chocolate into a saucepan. Heat gently over a low heat, stirring until the butter and chocolate are just melted.

4. Remove from the heat and pour into the mixing bowl with the sugar. Whisk to combine.

5. Add the egg and whisk to incorporate.

6. Fold in the sifted dry ingredients.


7. Place the cookie dough in the fridge for half an hour to rest - this will make it easier to handle when preparing the cookies.

8. Pre-heat oven to 195°C/180°C fan/gas mark 6

9. Line a couple of baking trays with greaseproof paper.

10. Once the cookies are chilled divide and roll the dough into 12 golf ball sized pieces, around 45g each.

11. Place the cookies onto the prepared trays, leaving a few inches between each cookie, as they will spread during baking.


12. Using your thumb make an indent in the centre of each cookie, place a marshmallow into each well.

12. Bake the cookies for 10 to 12 minutes, until the marshmallow begins to turn golden. Remove from the oven and then allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.


How to Make the Hazelnut Hot Chocolate:

1. Place the milk, chocolate and hazelnut spread into a saucepan. Warm through over a medium heat and stir continuously to combine all the ingredients.

2. Once the mixture is nearly boiling remove from the heat and transfer to serving cups.

Sprinkle with miniature marshmallows and enjoy with chocolate s'mores cookies for dunking!


Top Tips:

  • During baking, I like to turn the cookies halfway through to get a really even bake.
  • If you have one available, transfer the hot chocolate into a coffee Cafetière after heating. Just before serving, give the hot chocolate 6 or 7 swift and firm plunges to add a smooth, light and frothy texture to the hot chocolate.

How perfect are these recipes for winter?! Will you be giving them a try? We would love to see how you use Elle’s recipe so don’t forget to share your makes in the Inspiration area and to #Trimcraft when uploading to social media! 

You can also find Elle on Instagram, so why not give her a follow to see more wonderful bakes?

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