These churro s’mores are what happens when you take two perfect ideas and make them worse in the best way. Crisp cinnamon sugar churro rounds, melted chocolate, and a torch toasted marshmallow pressed into a warm, messy sandwich. Crunchy outside, molten middle, zero chance of eating this neatly.

What is the history of s’mores?

S’mores are a very American invention with a surprisingly specific origin story. The name comes from “some more” because that’s exactly what everyone asks for after the first one, and the earliest known printed recipe shows up in the 1927 Girl Scouts handbook Tramping and Trailing with the Girl Scouts, where they’re called “Some More”. From there they became a summer camp staple because they’re simple, cheap, and require zero actual cooking skills; just fire, patience, and the willingness to get sticky. The combo itself makes perfect sense: toasted marshmallow for goo, chocolate for melt, and graham crackers for structure, which is why it stuck around and quietly became a cultural default for campfire dessert.

How to make churro s’mores?

Let’s bake! In a large bowl whisk together flour, baking powder and salt. Pour in boiling water and 2 tbsp oil, mix with a spatula until well combined. If the dough is dry add 1-3 tbsp of boiling water. Cover and set aside to cool. Line one large cookie sheet with parchment paper and one with paper towels. Prepare a large piping bag by fitting a 1M piping tip. Whisk together sugar and cinnamon in a small bowl and set aside. Once the dough is cool enough to handle transfer it in the prepared piping bag. Pipe 2-3” in diameter circles on the cookie sheet lined with parchment paper and place in a freezer. Meanwhile, heat oil in a large pot over medium heat to 340f. Carefully drop in 2-4 dough disks at a time and fry until golden brown, then transfer on the cookie sheet lined with paper towels. Once cool enough to handle roll the churros in the cinnamon sugar mix and set aside. Bring 1” of water to boil in a small pot and lower the heat to low. Place a deep plate over it and pour the chocolate morsels on it. Once the chocolate is almost completely melted turn off the heat and stir once. Organize the churros in pairs on a tabletop for easy assembly. Add a spoonful of chocolate on the bottom pieces and lightly spread it. Put 1-2 marshmallows on a skewer and use a kitchen torch to toast them. Once the marshmallows are at desired color place them on top of the chocolate covered churro and use a plain churro to sandwich the marshmallow and pull out the skewer. Repeat with the rest. Serve immediately!