Campfire S’mores Cookies
I often get asked where I find my recipes. Browsing recipes and all the pretty pictures of skillful bakers and food photographers is half the fun for me! When I have down time (and frequently when I should be studying), I scroll through pinterest or flip through my cookbooks for recipes. I now have a spreadsheet of recipes to try that has become so unwieldy, I hardly look at it for inspiration anymore.
This recipe is from a book my mom got me for Christmas, which has been PHENOMENAL. The Perfect Cookie from America’s Test Kitchen is full of, you guessed it, perfect cookies. The doctor in me also eats up the scientific explanations of why each recipe works so well. Love it. Highly recommend it. Or you can just hang around me a little longer as I work my way through every page of this book Julie & Julia-style in 2018. #goals.
Note: While the recipe calls for 8 whole graham crackers, I had a significant amount left over after rolling. My cookies were lightly coated, and could have used a more significant crumb coating. The crumb will thin as the cookie bakes and spreads, so don’t be afraid if your dough balls look like they have a thick coating!
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, softened
- ½ cup sugar
- 8 whole graham crackers, crushed into fine crumbs (1 cup)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 12 large marshmallows, halved crosswise
- 24 Hershey's Kisses, unwrapped
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Using a stand mixer with a paddle (or a hand-mixer works just as well), beat butter, sugar, and 1/2 c graham cracker crumbs on medium-high speed until pale and fluffy (~3 min). Add egg and vanilla and beat until incorporated. Reduce speed to low, slowly add the flour mixture, and mix until just combined.
- Spread remaining graham cracker crumbs in a shallow dish. Roll 1 tablespoon of dough into balls, then toss in graham cracker crumbs to coat. Space evenly on cookie sheets and bake (one sheet at a time) until the cookies begin to crack on the sides, 10-12 minutes. Let the cookies cool on the sheets for 5 minutes.
- Adjust the oven rack 10 inches from the broiler and heat the broiler on high. Place 1 marshmallow half, cut side down, in the center of each cookie. Broil cookies until the marshmallows are deep golden brown to your liking, mine took ~45 seconds. Rotate the sheet halfway through so they brown evenly if needed for your oven.
- Transfer sheet to wire rack and immediately place one Hershey's Kiss in the middle of each marshmallow, press down gently to get that perfect s'mores look. Repeat with the remaining cookies and let cool completely before serving.