Back in my kitchen days I used to develop menu items for the restaurant I worked in and these s’mores cookies are similar to something I had on the menu back in the day. I used the same graham cookie recipe but added a twist. Peanut butter blossoms, or peanut butter kiss cookies as we call them in my family, are the inspiration behind these s’mores cookies. I figured, why not make them in the same fashion? Its a one handed s’more that doesn’t require a campfire!
You start by making your cookies, they are simple enough and don’t require any chill time. Roll those bad bois into small balls and roll those in sugar. After 8 minutes you’ll press your kisses into the middle of the cookie balls so that the edges crack and it is firmly secured into the cookie. Put back in the oven for a few minutes to finish cooking then they’re ready to pull.
The next step is fun. You will fill a piping bag (or Ziplock) with the marshmallow creme and pipe a small dollop over your kiss, just covering it.
Now, these may seem a bit intimidating at first, given that you have to use a torch, but honestly? That’s the MOST FUN PART!! I think all chefs are a lil bit of a pyro so any chance we get to torch something, we’re gonna torch something! I promise you’ll have fun with it, but if you truly are concerned about using this special piece of kitchen equipment, you can broil them in your oven, just be sure to keep a very close eye on them to make sure they don’t burn!
I have a small kitchen torch, hand sized, but in a professional kitchen you use a full on TORCH. Like a camping propane tank with a flamethrower on the end. I know, super cool and you’re all really jealous, right? In all seriousness, though, be careful not to burn yourself because burns really suck.
Once you’ve got them all toasty, they are ready to enjoy!
Take note, they don’t store well once the marshmallow is added, so I suggest piping and toasting your marshmallow the day you are going to eat them. If you absolutely need to do it all in one day and store them, then I suggest not stacking the cookies on top of one another.
S’mores Cookies
Equipment
- Kitchen Torch, Piping bag
Ingredients
Graham Cookies
- ½ Cup Butter
- 1 cup Brown Sugar
- 2 tsp Vanilla
- 1 Egg
- 1½ Cup Graham Cracker Crumbs
- 1 Cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- ¼ Cup Granulated Sugar For Rolling
Cookie Toppings
- 16 Hershey Kisses
- 1 7oz Jar Marshmallow Creme
Instructions
- Preheat Oven to 350°F
- For the Graham Cookies. In a mixer, cream together butter and brown sugar until light and fluffy. Next, add in vanilla and the egg and cream until fully incorporated
- Add the rest of the ingredients, minus the granulated sugar and mix until just combined. Do not overmix.
- Roll dough into small balls, then roll in sugar.
- Line a baking sheet with parchment or silicone mat. Place cookies on the sheet about 2 inches apart.
- Bake for 5 minutes then remove from the oven and press a Hershey's kiss in the middle of each cookie so the edges crack.
- Return to the oven and bake an additional 3 minutes, or until cookies are fully set.
- Allow cookies to cool before piping the marshmallow creme. Using a spatula, put the marshmallow creme into a piping bag or ziplock bag. Cut the tip, or corner, off of your bag so that the hole is about the size of a dime.
- Pipe a dollop of marshmallow creme over the top of each Hershey's kiss. One jar of marshmallow creme is enough to cover the kiss but is a conservative amount, so if you want them more marshmallow-y then get yourself 2 jars.
- This is the fun part. Whip out that Torch!! Toast your marshmallow creme with your kitchen torch all around your dollop so they get nice and roasty. Eat them up and enjoy!
I can’t wait to make these! I think I have a little pyro in me as well.. I love any recipe that calls for my kitchen torch!