It’s National S’mores Day today! I mentioned earlier this week that I’m not huge on these fake ‘national food holidays’, but I still geek out at a small handful of them and this is one of them! S’mores are just so freaking good. Whoever originally thought of that combination had a real winner. We’ve made a few different versions of s’mores treats throughout the years, but this is our first Savory S’mores recipe and I’m so excited! You guys know I love a good sweet to savory swap with recipes and this one is really high on my list and so easy!. The most complicated part of this recipe is making the savory, cheesy, herb cookies, but even those are really easy to make!
The recipe shows you how to make them using your broiler, but if you want to actually skewer them onto sticks and roast them over a campfire I recommend using light brie. I’m usually not into ‘light’ cheeses, but in this case it’s necessary. Regular brie is too rich and creamy that even a minute skewered over an open fire could cause the brie to melt right off your stick. Light brie isn’t quite as rich so you have a little more leeway with the melting, not much but still enough to give you just enough time to roast the cheese before pinching them off the stick with 2 cookies! This recipe is a total crowd pleaser and perfect for this weekend! Enjoy! xx, Jenny
Hungry for more?
herb and cheese cookies
- 1 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon thinly sliced chives
- 2 teaspoons minced thyme
- 1 teaspoon minced rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 4 ounces grated Parmesan (about 1 heaping cup)
- 1 tablespoon cold water
- 6 ounces very thinly sliced prosciutto
- 1 pound brie, cubed into 1 1/2 inch squares 2, 8 ounce wheels
- honey for drizzling and serving
- Preheat oven to 350˚F.
- Combine flour, herbs, salt, and pepper into a mixing bowl and whisk together.
- Place butter and Parmesan into the well of a food processor and pulse 3 to 4 times.
- Scrape downs sides of the bowl and add flour mixture. Pulse mixture until flour and butter mixture blend together into messy balls of dough.
- Add water and pulse an additional 4 to 5 times.
- Turn mixture onto a clean and lightly floured surface and gently knead until dough comes together.
- Form dough into a flat disc and wrap in plastic wrap and refrigerate for 1 hour.
- Remove dough from fridge and place onto a clean and lightly floured surface.
- Using a rolling pin, roll dough out to about 1/4 inch thickness.
- Using a 2 1/2 inch round or fluted circle cookie cutter, cut out as many cookies as possible and transfer to a parchment lined baking sheet, about 1 inch apart.
- Bake cookies for 18 to 22 minutes or until golden brown.
- Remove from oven and transfer cookies to a cooling rack and cool completely.
- For s’mores: Pre-heat broiler to high. Line half the cookies onto a cooking sheet and top each with a slice of prosciutto. Top each piece of prosciutto with a square of brie and place under broiler for 30 seconds to 1 minute or until brie rind begins to char and brie softens (but isn’t completely melted).
- Remove from broiler, drizzle with honey and top with remaining cookies. Serve immediately.
- *Makes 30 cookies