Ask For It: Persephone Bakery’s S’more Cookie


Treats from Persephone Bakery have the ability to delight taste buds around the nation. Lee Tannenbaum, of Greenville, South Carolina, wrote Dishing to request the recipe for Persephone’s S’more cookie. You don’t have to wait for your next trip to Jackson to bite into one of these classic, gooey treats. persephone s'more

Persephone’s S’more Cookie


    Graham dough:
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • Marshmallow filling:
  • 1/2 cup water
  • 1/2 cup egg whites
  • 1 1/3 cup white sugar
  • To finish:
  • Persephone Nutella
  • Coating chocolate


    Graham dough:
  • Beat butter, brown sugar and honey together until fluffy.
  • Sift together both flours, salt and cinnamon.
  • Slowly add dry ingredients to the butter mixture until dough comes together.
  • Chill.
  • Toll out dough to desired thickness (about 1/8 inch) and cut with square cookie cutter.
  • Bake at 350 F for about ten minutes or until golden brown around the edges.
  • Marshmallow filling:
  • Beat egg whites until soft peaks form.
  • Boil sugar and water together until temperature teaches 230 F.
  • Slowly stream sugar syrup into egg whites while beating (with a whisk attachment) on low speed.
  • Let meringue cool until the peaks firmly stand.
  • Put meringue in a piping bag with a large-diameter piping tip.
  • To assemble:
  • Spread Persephone Nutella ( you can purchase at the café) on one side of the graham cookie, pipe desired amount of meringue on top of Nutella, and set another cookie on top angled downward at one end.
  • Melt coating chocolate over a double boiler, and when smooth, dip the tighter end of the cookie into chocolate, coating about 1/3 of the cookie.
  • To finish, take a small kitchen torch and lightly brown the meringue at the uncoated wide end of the cookie sandwich.



About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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