Baked S’mores Donuts are a collision of two of my favorite summer favorite must haves: s’mores & donuts. A baked graham cracker donut, a gooey marshmallow center, dipped in chocolate and dusted with graham cracker crumbs.
I am seriously on a donut kick right now. Like I could come up with an excuse to eat a donut anytime of the day. Morning, noon or night, give me a donut and I am one happy person.
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During the summer time my kids love to make s’mores. They ask almost every night after dinner if we can roast marshmallows over the fire pit. That is what inspired these baked masterpieces.
These are even better! Like seriously. The donuts make a perfect sandwich for the toasted marshmallow layer. And the chocolate doesn’t over power or consume the donut, they all play their part making the donut shine.
So put away the s’more sticks and whip up a batch of these, s’mores was just elevated to a whole new level.
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Baked Graham Cracker Donuts
- ½ cup milk
- 1 ½ teaspoons vinegar
- 3 tablespoons unsalted butter melted
- 1 ¼ cup unbleached all-purpose flour
- 1 ½ tablespoons instant vanilla pudding
- ¼ cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 large egg
- 2 teaspoons vanilla
- 1 cup Ghirardelli Dark Chocolate Melting Chips
- 2 tablespoons graham cracker crumbs
- 24 regular sized marshmallows
- Preheat oven to 400 degrees. Grease 2 donut pans using cooking spray. Recipe makes 8 donuts.
- In a small cup, mix together milk and vinegar, allow this to sit until it starts to curdle about 5 minutes.
- Melt butter in a small bowl and set aside to cool.
- In a medium mixing bowl add together flours, instant pudding, graham cracker crumbs, white sugar, brown sugar, baking soda, and salt. Set aside.
- Whisk the honey into the curdle milk and beat until well combined, then add the egg. Whisk until combined.
- Mix together the wet with the dry ingredients until combined, make sure you don’t over mix, you want a fluffy donut not a dense one.
- If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter and pipe the dough evenly into the prepared pans, about 2/3 full.
- Bake for 7 minutes, remove from oven and cool for 1 minute before you turn them over on to a cooling rack. Let the donuts cool on rack.
- Once donuts have cooled, melt chocolate according to package directions.
- Dip the top half of the donut into the chocolate, let excess chocolate drip off, and immediately sprinkle with graham cracker crumbs, set back onto cooling rack. Repeat with remaining donuts and chocolate.
- Cut all of the marshmallows in half, I did this using a pair of scissors.
- Once the chocolate on the donuts has hardened cut donut in half.
- Set the top halves aside or back on the cooling rack.
- Set the bottom halves on a baking rack with center side facing up. Place 4 marshmallow halves on top of the bottom halves of the donut. Repeat with remaining donuts and marshmallows.
- Set oven on low broil and broil until marshmallows start to toast and turn a golden brown. Once they do immediately remove from oven and quickly place the top halves on top of the marshmallows. Just like a S’more!
- Set on cooling rack and serve and enjoy!
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