Reviewed: Dec. 18, 2009

Too much flour. I agree with other reviewers -- The recipe is a bit odd and the marshmallows make a sticky mess on the pan. Since these cookies are SO SUGARY they burn extremely easily. Mine had a hard time spreading. I would recommend forming balls and then slightly compressing them with a chilled glass.

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caro_lines

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Reviewed: Nov. 18, 2009

These cookies were a hit! I made them for my husband to share at work. That same evening, he brought my cookie dish back to me EMPTY. They ate the entire batch in one day. WOW! Helpful Tip: I always weigh my flour with a kitchen scale. 1 cup = 120g Floury Tasting cookies and cakes, Never again.

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Lookwhoscookn

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Reviewed: Jan. 7, 2009

Too floury for smore cookies. I had a very good recipe that I lost and was hoping that this would be as good. They were still OK, but not great.

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jamiek

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Reviewed: Sep. 16, 2008

We loved these cookies. I lightly pressed a mini marshmallow on top of each cookie before baking to add a special touch. TIP: Line the cookie sheets with parchment paper! and don't rush--I waited 4-5 minutes to let the cookies cool before removing--the cookies released perfectly.

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RobNDean

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

5 stars with changes. Ok ladies this will make these cookies exceptional. 1. Use dehydrated mini-marshmellows. They will hold their shape and NOT make a mess. I purchased mine at an Amish shop. 2. I also substituted some of the flour for a mixture of graham flour (also purchased at Amish shop) and graham cracker crumbs.

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Tracy

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Reviewed: Nov. 9, 2006

Immediately after making these, I would have rated them a 3. But the next day, their flavor and texture improved and became slightly addictive. Very kid friendly!

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Oct. 31, 2006

This was a good cookie, but I thought the marshmallows in it were weird. They made a mess on the cookie sheet. I'd maybe put one in the middle of each cookie so that it didn't melt all over or just leave them out.

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