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

  1. Set oven rack to middle position and preheat oven to 350°F. Line baking sheets with parchement paper or silpat.
  2. Whisk together flour, baking soda, baking powder and salt together in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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