Medium
Chocolate Wafer and Marshmallow S'mores
Gooey marshmallow-topped chocolate wafer cookies with a crispy chocolatey crunch — the s'mores experience you can build right at home!
Prep
25 min
Cook
15 min
Rest
10 min
Total
50 min
Method
Make the Chocolate Wafers
1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
In a big bowl, mix the all-purpose-flour, cocoa-powder, white-sugar, salt, and cinnamon together with a whisk until everything looks evenly chocolatey brown.
3
4
Roll the dough out between two sheets of parchment paper until it's about 1/4 inch thick. Cut out rectangles or circles for your wafer shapes — make them about 2 inches wide so they're perfect s'more-sized!
5
Carefully transfer the cut wafers to your prepared baking sheets. [ADULT STEP] Place the sheets in the oven and bake for 12-15 minutes until the edges look set.
6
Let the wafers cool completely on the baking sheets. They will get crispier as they cool.
Build the Marshmallow Meringue
7
In a clean bowl (make sure it's super dry!), add the egg-whites, white-sugar, honey, and cocoa-powder.
8
[ADULT STEP] Place the bowl over a pot of barely simmering water (like a double boiler). Make sure the bowl doesn't touch the water!
9
Whisk constantly for 5-7 minutes until the mixture becomes hot to the touch and the sugar has completely dissolved. You'll know it's ready when it looks glossy and feels smooth when you rub a tiny bit between your fingers.
10
Remove the bowl from heat. Using a StandMixer or a Whisk, beat the meringue on medium-high speed for 5-8 minutes until it becomes thick, fluffy, and holds stiff peaks that stand up straight!
Assemble Your S'mores
11
Spread a generous pile of the chocolate marshmallow meringue on top of each cooled chocolate wafer — go crazy, make it super tall!
12
[ADULT STEP] Using a kitchen torch, gently toast the marshmallow topping until it turns golden brown with some charred spots. Alternatively, your grown-up helper can pop them under the broiler for 1-2 minutes, watching carefully!
13
Dust the tops with extra cocoa-powder for a dramatic chocolatey finish.
14
Let cool for 2 minutes — the meringue will set slightly on the outside but stay gooey inside. Serve immediately and watch everyone freak out!
D
Nutri-Score
Needs balance
A–E · lower is better · score 15
Calories
406
per serving
High in saturated fat · 9gHigh in sugar · 48gCalorie-dense · 406 kcalSource of protein · 12g
Protein
12g
Carbs
65g
Fat
16g
Sat. fat
9g
Fiber
3g
Sugar
48g
Sodium
254mg
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.1m³
Land
21Pt
Runoff
0.05g P
cocoa-powder drives 40% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
From the chef
These are not your campfire s'mores — these are BETTER. You roll out a crispy, cinnamon-spiced cocoa wafer from scratch, bake it until the edges snap, then pile on a tower of silky chocolate meringue that toasts up golden and charred at the tips when a grown-up hits it with the torch. Three textures in every single bite: the crack of the wafer, the chew of the meringue, and that slightly smoky top — and the best part is you built every single layer yourself.
Source: generated · June 9, 2026