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Deseret Book
S'mores Kiss Cookies from "A Year with Six Sisters' Stuff."

It's a campfire tradition in my family — sitting around the campfire's smoldering coals, turning a skewered marshmallow slowly until it's ready to fall off and then rushing to get it between graham crackers and chocolate in all its gooey, sticky, melted chocolate goodness.

There is more than one way to enjoy the marshmallow, graham cracker and chocolate deliciousness of a s'more without the campfire smoke and ashes and having to watch out for the whereabouts of the sticky ends of the skewers.

Here are four recipes from local cookbook authors or locally published cookbooks for indoor s'mores.

— Christine Rappleye

S’mores Kiss Cookies

These cookies are just like eating s’mores, only without the smoke-scented clothing at the end of the night. — Elyse

1 cup graham cracker crumbs

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, room temperature

½ cup light brown sugar

1⁄3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

20 large marshmallows, cut in half

About 40 chocolate kisses

Preheat oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda and salt. Set aside.

In another bowl, beat butter and sugars together until creamy and smooth. Add in egg and vanilla extract. Mix until combined.

Slowly add the dry ingredients and mix until just combined. Drop rounded tablespoons of dough onto a baking sheet, 1 to 2 inches apart.

Bake 6 to 8 minutes or until edges are just golden brown. Remove from oven and gently press half a marshmallow, sticky side down, onto each cookie. Let cool completely.

Once cookies are cooled, preheat broiler. Place cookies back on baking sheets and broil 1 to 2 minutes, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from the broiler and place a chocolate kiss on top of each cookie.

Makes approximately 3 dozen cookies.

— "A Year with Six Sisters' Stuff: 52 Menu Plans, Recipes and Ideas to Bring Families Together"

S'mores Fondue

This recipe for S'mores Fondue is the favorite camping treat in an easy, slow-cooker format. No need to start a campfire or set up a tent to enjoy the best treat of summer.

Click here for the recipe on 365daysofcrockpot.com

S'mores Cupcakes

Chocolate cake:

1 box devil's food cake mix

3 eggs

½ cup melted butter, cooled

½ cup sour cream

1 cup buttermilk or milk

2 teaspoons vanilla extract

1½ cups mini chocolate chips

Graham cracker frosting:

1 cup butter, softened

2 teaspoons vanilla extract

½ teaspoon cinnamon

1-3 tablespoons milk, as needed

½ cup graham crackers, finely crushed

3-5 cups powdered sugar

Large marshmallows for decoration

Melted chocolate for decoration

Preheat oven to 350 degrees and line pans with cupcake liners.

Sift cake mix into a small bowl; set aside.

In a large bowl, combine eggs, melted butter, sour cream, buttermilk and vanilla extract until smooth.

Stir in cake mix and chocolate chips.

Fill cupcake liners 3/4 full and bake for 17-22 minutes or until a knife inserted in the center comes out clean.

For the frosting, beat butter for two minutes. Add vanilla extract, cinnamon, 1 tablespoon milk and graham cracker crumbs. Add powdered sugar until the frosting reaches the desired consistency; add more milk if needed.

Line a cookie sheet with foil and place large marshmallows on the foil. Broil in the oven, but watch them carefully. They should be slightly brown, which takes only two to three minutes; watch them like a hawk or they will burn. Let cool before using.

Pipe frosting onto cooled cupcakes. Top with melted chocolate and toasted marshmallows.

“Make It with a Cake Mix” by Lizzy Early

S’mores Cupcakes

This is summer’s favorite camping treat in the form of a cupcake! The marshmallow frosting on top of the moist chocolate cupcakes makes this dessert extra amazing.

Makes: 14-16 cupcakes

4 graham crackers, plus additional for garnish

1½ teaspoons sugar

2 tablespoons butter

1 recipe Chocolate Cupcakes (see below)

1 batch Marshmallow Frosting (see below)

1–2 (5.9 ounces) Hershey’s chocolate bars

1. Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners and set aside.

2. Pulse graham crackers in food processor until they become fine crumbs. Add sugar and butter. Pulse to combine. Alternately, you could place graham crackers in a heavy-duty zip-top bag and crush with a rolling pin or meat mallet, and then mix in sugar and butter. Place about 1⁄2 tablespoon graham cracker mixture in the bottom of each cupcake liner and press down lightly with fingertips. Bake four minutes and then remove from oven.

3. Fill each cupcake liner with chocolate batter about three-fourths full. Bake 15–20 minutes or until a toothpick comes out with few crumbs attached. Cool in pan five minute. Remove cupcakes from pan and set on wire rack to cool. Cool completely before frosting.

4. Top with marshmallow frosting and sprinkle additional crushed graham crackers on top, if desired. Place one section of chocolate bar on top of each cupcake.

Chocolate Cupcakes

½ cup sugar

½ cup packed brown sugar

¼ cup plus 2 tablespoons unsweetend cocoa powder

¾ cup all-purpose flour, lightly spooned into measuring cups and leveled

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 egg

½ cup buttermilk

½ cup canola oil

½ teaspoon vanilla

½ cup boiling water

1. Heat oven to 350 degrees F. Line muffin tin with baking cups.

2. Combine sugars, cocoa, flour, baking soda, baking powder and salt in a large bowl. Add egg, buttermilk, oil and vanilla and combine. Add water and beat on medium speed for 2 minutes. The batter will be thin. Fill cups three-fourths full with batter.

3. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely and decorate as desired.

Marshmallow Frosting

¾ cup real butter, room temperature

¾ cup powdered sugar

1 teaspoon vanilla extract

1 (7-ounce) container marshmallow cream

3-5 tablespoons milk or cream, as needed

Beat butter, powdered sugar and vanilla extract until creamy and smooth. Use a stand mixer with a paddle attachment if you have one.

Add marshmallow cream and blend until incorporated. Scrape sides of bowl and continue beating for a full minute at medium-high speed.

Add milk, one tablespoon at a time, and beat until combined. When you add milk, frosting may change in appearance and appear clumped and separated. Continue beating on high speed until it comes back together and appears fluffy and smooth. Repeat with tablespoons of milk until desired consistency is reached.

— "Savoring the Seasons with Our Best Bites" by Sara Wells and Kate Jones