Amateur baker's recipe for s'mores cookies breaks the internet (2024)

Home cooks can make bakery-style biscuits in their own kitchens by following an amateur chef's remarkably simple recipe for s'mores cookies.

Olivia Nash shared photos of the biscuits stuffed with marshmallows and white and dark chocolate in a cookery group on Facebook on Tuesday.

The baker from Dublin, Ireland, told members how to make their own by mixing 100 grams of brown sugar with 125 grams of unsalted butter, 225 grams of self-raising flour, 200 grams of chocolate, one egg and a tablespoon of vanilla extract.

Chocolate squares and marshmallow are then sandwiched between the dough which is baked for 10 minutes at 180 degrees Celsius.

Photos of the cookies have been reposted on social media pages worldwide where people are hailing them as 'heavenly' and marvelling at the simplicity of the recipe.

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'Are they as good as they look and as easy to bake as it reads?!' one woman asked.

A second said she saved the recipe for the next time she can find marshmallows in the supermarket, while a third declared:'Oh my Jesus lord, I need these.'

Others said the cookies were the best thing posted online this year.

Ms Nash's recipe is the latest dessert inspired by s'mores, a sweet treat popular in the US made from toasted marshmallow and a layer of chocolate sandwiched between two digestive biscuits, that's caught attention on social media.

'Instagram famous' baker Eloise Head in June shared a tutorial for s'mores pastry, made with ready-made shortcrust pastry ($5.50), 500g of milk chocolate ($9), 40 marshmallows ($7), two tablespoons of cinnamon and a teaspoon of sugar.

Her recipe has been by liked over 82,000 times with people branding it 'stupidly delicious' and their idea of 'food heaven'.

To start, Ms Head unrolls the pastry out and folds the edges inwards, creating a lip to stop the toppings sliding off in the oven.

Then she 'blind bakes' the pastry at 180 degrees Celsius for 10 minutes, which involves pre-cooking a pastry or biscuit base alone without a filling to strengthen it and prevent breakages when batter is poured on top.

Next she sprinkles cinnamon and sugar over the top, spreading it evenly with the back of a spoon.

She lays blocks of chocolate flat on the pastry and a layer of marshmallows on top, taking care to cover every inch of the base.

Finally, she returns the finished pastry to the oven for another 10 minutes and removes once the marshmallow looks gooey and golden brown.

Followers have been raving about the quick and easy recipe, with one man calling Ms Head a 'next level quarantine baker'.

The talented dessert maker built a following of 604,000 followers during lockdown when an extraordinary baking craze swept the world.

Ms Head told Daily Mail Australia in May that she was 'very proud to help people keep occupied' at a time when strict social distancing laws confined millions to their homes.