S’mores Pops

S’mores Pops

Takes , serves 6.


  • 1 cups whole wheat flour
  • 1 cup ground Wellington crackers
  • 1 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 tablespoons butter, room temperature
  • 3 tablespoons milk
  • 1/3 cup honey
  • 3 teaspoons vanilla extract


  1. Line 2 large cookie sheets with parchment paper, set aside.
  2. In a large bowl, mix the flour, crackers, sugar, cinnamon, baking soda, and salt.
  3. Add the butter to the dry ingredients Using your hands or a pastry cutter, cut in until the mixture looks like coarse breadcrumbs.
  4. In a bowl combine milk, honey, and vanilla.
  5. Add the milk mixture to the flour and mix until a dough forms.
  6. Wrap in plastic and chill for at least 24 hours. This is a very soft dough, so the longer it chills the better.
  7. On a well-floured surface, roll out the dough to a little more ¼ inch thick.
    Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.
  8. Cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the crackers on either side of the lines. Gently transfer the cookies to the prepared cookie sheet.
  9. Bake the cookies at 350°F for roughly 10-12 minutes. Cool completely before assembling s’mores pops.

By: Taryn @lifeandsprinkles