S’more Cookies
July 3, 2015
4 Comments
No campfire? No problem! Make your s’mores inside! S’more cookies are packed with graham crackers, toasted marshmallows, and chocolate to satisfy any campfire craving.
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Happy 4th of July everyone! I hope you’re all having a day full of friends, fireworks, and fabulous food.
We just got back from a wonderful wedding this past weekend. The whole three-day event was fantastic! The rehearsal dinner concluded with a campfire, marshmallow toasting and of course s’mores! Summer wedding win!
We’re back in DC now, and once again are confined to our no-campfires-allowed apartment. As the 4th approaches, I’ve been thinking that I may have to do without the campfire, but I certainly don’t have to do without the s’mores!
These s’mores cookies are actually cookies! How is that possible? Here’s how:
- Take one graham cracker cookie.
- Top with a broiler-toasted marshmallow.
- Finish with a Hershey kiss.
Easy as, well, a cookie!
Also, if you don’t want to make your own cookie butter you can use biscoff spread or peanut butter.
Happy 4th of July!
S’more Cookies
Ingredients
Graham Cracker Cookies
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½ cup butter softened to room temperature
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½ cup dark brown sugar
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¼ cup white sugar
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¾ cup cookie butter*
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1 egg
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1 teaspoon vanilla extract
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1 ¼ cup flour
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon salt
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¾ cup crushed graham crackers about 5 sheets
S'more Toppings
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14-16 marshmallows one per cookie
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14-16 chocolate kisses one per cookie
Instructions
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Cream the butter and sugars together on medium speed using a mixer. Add the cookie butter, then egg, then vanilla, scraping down the sides as necessary.
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In a separate bowl combine the flour, baking soda, spices, and salt.
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Slowly add flour mixture into butter-sugar mixture, being careful not to over mix the dough. Once dough is fully combined use a large spoon to stir in graham cracker crumbs. Dough will be very soft, refrigerate for at least 60 minutes.
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Preheat oven to 350 degrees.
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Roll cookie dough into balls (2 tablespoons for small cookies, ¼ cup for large cookies) Arrange dough on an ungreased cookie sheet and bake until cookies just start to brown, about 8-10 minutes for small cookies or 10-15 minutes for large cookies. Cool for 5 minutes on cookie sheet, transfer to wire rack and let cool completely.
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Once cookies are cool (and preferably when you are ready to eat them), place one marshmallow on each cookie and place under the broiler until marshmallow is toasted, about 1 minute. Watch the cookies carefully, one of my marshmallows caught on fire during my first batch. Remove cookies from broiler, place Hershey kiss on each, and serve.
Recipe Notes
*Peanut butter can be substituted for cookie butter for peanut-infused s’more cookies.
**Cookies are best served immediately after toasting marshmallows, but will keep for a few days in an airtight container on the counter.
Denise | Sweet Peas & Saffron
These look amazing! I have a jar of biscoff sitting in my cupboard…I seriously never know what to do with that stuff! I guess now I know 🙂
Karen
Thanks Denise! Definitely a delicious way to use your jar of biscoff – glad I could help 🙂
Kathleen @ Yummy Crumble
I love the hershey kisses! So cute….and I’m drooling over that toasted marshmallow.
Karen
Thanks Kathleen! The toasted marshmallows definitely satisfied my campfire craving 🙂