S'mores Cookies
Toasty and delicious s'mores cookies with graham cracker cookie, Hershey's kiss and Marshmallow Fluff!
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!
Notes
These cookies DO NOT stack well for storage. The marshmallow sticks to the cookies and makes a mess. I suggest piping and toasting your marshmallow the day you are going to use them as they will store better without it.