Save A playful fusion of sweet, spicy, and savory: soft cookie biscuit sticks packed with melted cheese, jalapeños, and gooey marshmallow-chocolate smores flavor in every bite.
I first made these cheesy jalapeño smores cookie biscuit sticks for a cozy game night, and everyone was surprised by how well the flavors blended together. The playful mix of marshmallow, cheddar, and jalapeño is a conversation starter every time.
Ingredients
- All-purpose flour: 1 ¾ cups (220 g)
- Baking powder: ½ tsp
- Baking soda: ¼ tsp
- Kosher salt: ¼ tsp
- Unsalted butter (softened): ½ cup (115 g)
- Light brown sugar: ½ cup (100 g)
- Granulated sugar: ¼ cup (50 g)
- Large egg: 1
- Vanilla extract: 1 tsp
- Mini marshmallows: ¾ cup (90 g)
- Semisweet chocolate chips: ½ cup (90 g)
- Shredded sharp cheddar cheese: 1 cup (110 g)
- Fresh jalapeños, finely diced: 1 to 2 (seeds removed for less heat)
- Graham cracker crumbs: ½ cup (60 g)
Instructions
- Prep:
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Dry Mix:
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter & Sugars:
- Cream the softened butter with brown sugar and granulated sugar in a large bowl until light and fluffy.
- Add Egg & Vanilla:
- Beat in the egg and vanilla extract until well combined.
- Combine:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Fold Add-ins:
- Fold in mini marshmallows, chocolate chips, cheddar cheese, diced jalapeños, and graham cracker crumbs.
- Shape & Arrange:
- Scoop about 2 tablespoons of dough, roll into 4 to 5 inch sticks, and arrange on the prepared baking sheet, spacing apart.
- Bake:
- Bake for 13 to 15 minutes until the edges are golden and centers are just set.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save My little cousin loves dipping these warm cookie sticks in hot chocolate—it’s become a quirky family tradition after movie nights. Everyone picks their favorite dipping sauce, but the cheesy combo always earns big smiles.
Required Tools
Mixing bowls, electric mixer or whisk, baking sheet, parchment paper, wire rack, measuring cups, and spoons are recommended for best results.
Allergen Information
Recipe contains wheat (gluten), milk (butter, cheese, chocolate), and egg. Always verify all packaged ingredients for possible allergens.
Nutritional Information (per stick)
Calories: 205 Protein: 4 g Carbohydrates: 26 g Total Fat: 10 g
Save Serve these cookie sticks warm for the ultimate gooey, melty snacking experience. They’re perfect with coffee, hot cocoa, or just as a cheerful treat.
Kitchen Guide
- → How spicy are these biscuit sticks?
The heat depends on jalapeño quantity and seed inclusion. Removing seeds gives a milder bite.
- → Can I use different cheeses?
Yes, Monterey Jack or pepper jack work well. Swap to adjust spiciness or flavor.
- → What is the best way to serve them?
Serve warm for a gooey texture, or dip into coffee or hot chocolate for extra comfort.
- → Are these sticks vegetarian?
They are vegetarian, but check marshmallow and chocolate ingredients to ensure no animal gelatin.
- → Can I make them ahead of time?
Yes, store cooled sticks in airtight containers and enjoy within 3 days for best texture.
- → What allergens do they contain?
Wheat, milk, egg, and possible gelatin in marshmallows—check all labels for dietary needs.