A lovely riff on S’mores with only a smidge more work than a regular drop cookie
Ingredients
1 1/4 cup (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
8 tablespoons/1 stick unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
8 whole graham crackers, crushed into fine crumbs, about 1 cup, divided
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey’s kisses, unwrapped
Equipment
Directions
- Set oven rack to middle position and preheat oven to 350°F. Line baking sheets with parchement paper or silpat.
- Whisk together flour, baking soda, baking powder and salt together in a bowl.
- In the bowl of a stand mixer fitted with paddle, beat the butter sugar and 1/2 cup of the graham crackers on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat on slow until incorporated. Reduce speed to low, slowly add flour mixture and mix until just combined.
- Spread remaining 1/2 cup graham cracker crumbs in a shallow dish. Use a cookie scoop to make dough balls of about 1 tablespoon in size, roll into balls, then toss in graham cracker crumbs to coat. Space dough balls evenly on prepared baking sheets.
- Bake 1 sheet at time until cookies are just set and beginning to crack on the sides, 10 to 12 minutes. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack.
- Adjust oven rack to 10 inches from the broiler unit and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies until marshmallow is a deep golden brown - keep a close eye on them so they don’t burn! Transfer sheet to a wire rack and immediately place 1 Hershey’s kiss on each cookie, pressing down lightly to squish out the marshmallow over the cookie. Let cool completely before serving.
Notes