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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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