A cookie maybe better than a s'more and without the campfire

July 11, 2018 10:48:59 AM

  -

 

You don't need a campfire to capture the flavors of s'mores; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year. 

 

We wanted to package s'mores into a neat blossom cookie, one that would give us all the flavor without the sticky, burned fingers. We made a basic butter cookie dough for the base and proceeded to boost its flavor by mixing in graham cracker crumbs. 

 

To really highlight the sweet, whole-wheat flavor of the grahams and to add some crunch, we also rolled the balls of cookie dough in more crushed graham crackers. A halved marshmallow sat neatly on top of the baked cookie and, once melted, took on the same size and shape as the cookies. 

 

To get a brulee on the marshmallows without the burn, we ran the baked and topped cookies under the broiler until the marshmallows developed a toasty-roasty top. At last we turned to the crowning touch: the chocolate. 

 

Rather than use bar chocolate as with traditional s'mores, we thought we'd follow the dressed-up vibe of this cookie and top it with a Hershey's Kiss hat for the same chocolate flavor with a touch of flair. This cookie might just be better than the classic s'more, and there's no campfire required. 

 

 

 

S'MORES BLOSSOM COOKIES 

 

Servings: 24 cookies 

 

Start to finish: 30 minutes 

 

 

 

1 1/4 cups (6 1/4 ounces) all-purpose flour 

 

1/2 teaspoon baking powder 

 

1/4 teaspoon baking soda 

 

1/4 teaspoon salt 

 

8 tablespoons unsalted butter, softened 

 

1/2 cup (3 1/2 ounces) 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 

 

 

 

  • Adjust oven rack to middle position and heat oven to 350 F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl. 

     

  • Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined. 

     

  • Spread remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into balls, then toss in graham cracker crumbs to coat; space dough balls evenly on prepared sheets. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes. 

     

  • Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie.  

     

  • Broil cookies until marshmallows are deep golden brown, 30 to 45 seconds, rotating sheet halfway through broiling for even browning if needed. Transfer sheet to wire rack and immediately place 1 candy in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and kisses. Let cookies cool completely before serving. 

     

    Nutrition information per serving: 126 calories; 52 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 74 mg sodium; 18 g carbohydrate; 0 g fiber; 10 g sugar; 2 g protein.