On Being Enough: KidLit Confections S'mores Cookies

Summertime is stereotypically a time for all kinds of outdoor fun, like hiking, camping, and making s'mores by the campfire. So you'd think I'd save this #KidLitConfections recipe for a summer post. But for me, nothing beats an ooey-gooey s'more on a crisp, fall day. And when the weather isn't cooperating for sitting by the campfire, I simply fire up my oven!

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

This book caught my attention because of the adorable, anthropomorphized S'more on the cover, and I quickly discovered that there was so much more here than adorable illustrations and clever wordplay (though of course that's part of the charm)!

The Book:

S'MORE IS ENOUGH by Brenda S. Miles and Monika Filipina

Description from the Publisher:

Can a gooey little treat help kids feel good about who they are? In this sweet and silly story—it absolutely can!

Meet Graham. He is a two-cookie wafer with marshmallow middle and a square of sweetness. And he's a s’more who's feeling a little unsure. Is he too squishy? Too sticky? Not fancy enough? As he reflects on what makes him special, Graham learns a powerful truth: he doesn’t need to be perfect to be enough. He’s already amazing just being himself.

S’more Is Enough is a heartwarming picture book that helps children build confidence and embrace their uniqueness. With playful humor, cozy camping vibes, and a gentle message of self-worth, this story is a delicious reminder that being yourself is more than enough.

Whether your child struggles with self-doubt or just needs a warm hug in book form, S’more Is Enough delivers a sweet dose of encouragement.

Key Features:

• Builds self-esteem and confidence in a fun, relatable way
• Encourages emotional awareness, positive self-talk, and self-acceptance
• Perfect for ages 4–8—great for family reading, classrooms, and therapy settings
• Created by Magination Press, the children’s imprint of the American Psychological Association—trusted experts in children’s emotional development

My Thoughts:

Graham started off small, but then he grew ("with an ooey-gooey middle and a square of sweetness") as he became a s'more. 

I love the subtle play on words as this little s’more struggles with feeling that he should be something more. But what more could this s'more be? Trying to be like the other desserts around him just doesn’t feel right for so many different reasons. But he still feels like he needs to be more. ... And as he reads books, visits new places, and tries new things, Graham becomes more of himself. 

He doesn’t need to be something else. He just needs to make room for his own personal growth!

This is a great book for those who are working to become more of themselves. A gentle reminder that our worth doesn’t come from being more like everyone else. We are valuable just as we are, and growth comes from embracing all that makes us special while still allowing for personal growth.

The illustrations are fun and whimsical, bringing Graham to life as a fully relatable character that children will easily identify with. (Fans of Josh Funk and Brendan Kearney's LADY PANCAKE AND SIR FRENCH TOAST will love Graham!) 

And the back matter is a wonderful resource for parents and teachers, with tips and encouragement to help them support this essential growth mindset in the children they love!

The Recipe:

This recipe was the result of two different missionary letter requests. Two sweet, wonderful sisters who each wanted a comforting, ooey, gooey s'more in cookie form. It seems like a simple request, an easy recipe to come up with (after all, I've been known to use a chocolate chip cookie as the base for my s'mores instead of graham crackers from time to time). I was surprised to discover that it wasn't as easy as I thought to come up with a cookie that gave not just the flavor but the feeling of a s'more without being too gloppy and messy. The original recipe, for Sister Dunn in 2023, turned out pretty well, but it was definitely more cookie than s'more. So when Sister Wilhelm requested a s'more cookie in 2025, instead of simply using the previous recipe, I tweaked and reimagined it to make it a bit more. And just like with my Gooey Butter Cookies, I discovered that the secret to success was baking the cookies in a cupcake liner to contain everything until it set, so I could pile on the chocolate and marshmallows for a real s'mores experience. Sometimes it's a simple thing that makes a big difference!

This recipe is a perfect pairing with this book because, beyond the obvious connection (S'mores Cookies for a book about an anthropomorphized s'more!), the journey to getting the recipe right took a lot of learning, growth, and introspection... and finally accepting that my original idea was really enough. I just had to reframe the way I put it all together to allow it to reach its full potential.

S'mores Cookies

2 c. butter

¼ c. molasses

¾ c. honey

4 eggs

4 tsp. baking soda

2 tsp. salt

2 Tbsp. vanilla

¼ c. cornstarch

6 c. gluten-free all-purpose flour

Chocolate chips

Mini marshmallows (or large marshmallows, if desired)

Cream together butter, molasses and honey.

Add eggs, baking soda, salt, vanilla, and cornstarch. Mix at low speed until combined, then increase speed to high and beat for 3-5 minutes, until light and fluffy.

Stir in flour. Chill dough for 30 minutes to an hour.

Scoop dough into 1-inch balls and place into silicone muffin liners (you can use paper liners, but I like the silicone, reusable liners because it’s less waste going into the landfill). Press dough into the liner so that there’s a hollow in the middle (like a crust or a cup going approximately 1/3 of the way up the side.* Fill with approximately a Tbsp each of chocolate chips and 10-12 mini marshmallows (or 1 large marshmallow).

Bake for 10-12 minutes at 375 degrees Fahrenheit, until cookie crust is set, chocolate is melted, and marshmallow is toasty and gooey. Cool for 2-3 minutes on the baking tray, then remove from the muffin liners and serve while still slightly warm for full s’more vibes. 

You can also cool completely and store in an airtight container at room temperature.

* You can freeze cookie dough at this point to bake later. When ready to bake, remove from the freezer, fill as directed and bake at 350 degrees for 14-15 minutes.

 

 

This recipe, which was originally created for Sister Dunn from the Maryland Baltimore LDS mission (2023) and later adapted for Sister Wilhelm from the Maryland Baltimore LDS mission (2025), pairs well with S’MORE IS ENOUGH by Brenda S.Miles and Monika Filipina.

Printable PDF Recipes