Ingredients
Method
Prep the cookie halves
- Separate the Oreo cookies, keeping the cream filling intact on one side of each cookie, so the filling stays on the bottom half for better sticking.
- Thread one large marshmallow onto each roasting stick so the marshmallow sits centered and roasts evenly over the heat.
Roast and assemble
- Roast the marshmallows over a campfire until golden brown and gooey, turning as needed for even browning (about 3 minutes total over active heat).
- Place a roasted marshmallow onto one Oreo cookie half and top with another cookie half to sandwich it closed.
- Press gently to spread the marshmallow so it reaches the edges and visibly oozes from the sides.
- Let the Oreo s'mores cool for 1 minute before eating so the filling sets slightly while staying gooey.
Notes
Pro tip: roast just until golden and glossy—overcooking can make the marshmallow too firm to ooze. Store leftover sandwiches in an airtight container in the fridge for up to 2 days; they’re best the day they’re made. Freezing isn’t recommended for texture. For a dietary swap, use a marshmallow brand labeled gelatin-free to make them gelatin-free.