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S’mores Dogs


Okay, okay, okay. I’m excited. These took many attempts, but I was determined to take the s’mores genre in a direction it was never taken before. Covered in a cookie, wrapped around a stick, and baked on the grill. And guys, after many cookies that I selflessly devoured in the name of science, I think we have found our winner. If your grill is occupied, feel free to bake these in the oven. It’s still s’mores by a barbecue, and that’s all that really matters.  

Yields 12 cookies


1. In a bowl, mix sugar and oil until creamy. Add egg and vanilla and mix. Add in the flour, salt, cinnamon, and baking soda then stir in the chocolate chips and Lotus crumbs. The dough will be slightly crumbly in consistency.
2. Put marshmallows on a skewer. Take around two tablespoons of cookie dough and, using both hands, wrap it around the marshmallow, pressing it onto the stick. Don’t be afraid to manhandle, and don’t worry if you don’t cover the entire marshmallow. It should resemble the shape of a small corndog. Place in a 9×13-inch (23×33-centimeter) pan.
3. Preheat grill to medium heat and place the pan on the grill. Rotate the pan after four minutes. Cook for another four to five minutes. (Pro tip: If your cookies are done but you like your marshmallow extra charred, place the pan under the broiler in your oven for one to two minutes.)
4. Allow the cookie sticks to rest for a few minutes before lifting out of the pan.


Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamoui. Photography by Hudi Greenberger.