S'mores Blossom Cookies
By Erika BrucePublished on October 27, 2015
Time
1¼ hours, plus 1 hour cooling
Yield
Makes 24 cookies
Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 8 tablespoons unsalted butter, softened½ cup (3 ½ ounces/99 grams) sugar 8 whole graham crackers, crushed into fine crumbs (1 cup)1 large egg, room temperature1 teaspoon vanilla extract 12 large marshmallows, halved crosswise24 Hershey's Chocolate Kisses, unwrapped
Before You Begin
You don’t need a summertime campfire to make this version of everyone’s favorite treat. We packaged the flavors of s’mores into a neat blossom cookie by adding graham cracker crumbs to the cookie base and broiling marshmallows before adding the requisite chocolate.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
- Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.
- Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.
- Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
Time
1¼ hours, plus 1 hour coolingYield
Makes 24 cookiesIngredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, softened
½ cup (3 ½ ounces/99 grams) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped
Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, softened
½ cup (3 ½ ounces/99 grams) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped
Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, softened
½ cup (3 ½ ounces/99 grams) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped
Why This Recipe Works
You don’t need a summertime campfire to make this version of everyone’s favorite treat. We packaged the flavors of s’mores into a neat blossom cookie by adding graham cracker crumbs to the cookie base and broiling marshmallows before adding the requisite chocolate.
Before You Begin
You don’t need a summertime campfire to make this version of everyone’s favorite treat. We packaged the flavors of s’mores into a neat blossom cookie by adding graham cracker crumbs to the cookie base and broiling marshmallows before adding the requisite chocolate.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
- Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.
- Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.
- Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
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