This week in our homeschool co-op we studied the state of Pennsylvania. Did you know that the Philadelphia Zoo is the oldest zoo in America? Or that the longest stone arch bridge in the world is in PA? I learned a lot about the rich history of the state while preparing for class. We also spent some time covering Hershey, PA, home of Hershey’s chocolate. So, in honor of the Hershey’s Kiss-shaped streetlights and the glorious smell of the city of Hershey, we made S’mores Cookies using those iconic chocolates.
I found this recipe over at Six Sisters’ Stuff and stayed pretty close to their recipe. The only change I would note is that it does NOT in any way make three dozen cookies! (The recipe below is for two dozen.) I used a standard cookie scoop
and I scraped out just enough batter to make exactly two dozen both times I made the recipe. You could make them smaller and get more cookies, but they would be quite tiny and overwhelmed by the marshmallow. The other difference was one of necessity. I used up our only egg with the first batch of cookies. I had so many more chocolates and marshmallows (based on the original recipe) so I wanted to make a second batch to use them up. I was already creaming the sugar and butter before I remembered my lack of eggs. I substituted 1/4 cup of applesauce with an extra 1/2 tsp of baking soda and I couldn’t tell a difference between the two batters at all. So if you need to make a dough without eggs, you can do that, too!
S’mores Cookies: Vol. 2, Day 52
Ingredients
- 1 cup graham cracker crumbs (crushed fine)
- 1 1/4 cups flour
- 1/2 tsp baking soda (unless you are going with applesauce instead of egg, then use 1 tsp soda)
- 1/2 tsp salt
- 1/2 cup butter , room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg (or substitute 1/4 cup applesauce)
- 1 tsp vanilla extract
- 12 large marshmallows , cut in half
- 24 Hershey's Kisses
Instructions
- Preheat oven to 350°
- In a large bowl, combine graham cracker crumbs, flour, baking soda and salt
- In another bowl, beat butter and sugars together until fluffy
- Mix in egg (or applesauce) and vanilla
- Slowly add the dry ingredients until mixed
- Using a cookie scoop, drop dough onto a baking sheet and bake for 6-8 minutes, until golden brown
- Remove from oven and place one marshmallow, sticky side down, on each cookie
- Allow to cool completely, then place pan under the broiler and toast marshmallows. Watch them carefully so they don't burn!
- Remove from broiler and top each marshmallow with chocolate (press down a bit to spread the marshmallow to the edges)
- Makes two dozen cookies
Here’s the cookie scoop I use, and I love it! I don’t know why on earth I waited so long to buy one! No more sticky fingers. 🙂
Love cookies? Try some of these!
- Slow Cooker Split Pea Soup - October 14, 2020
- Chicken Bacon Pasta with Homemade Alfredo Sauce - October 6, 2020
- Roasted Red Pepper and Tomato Soup - September 29, 2020
Cassi says
This is something my son would love!
Erlene says
Thank you so much for letting me participate in your blog hop as a co-host. I pinned this to my cookie board.
Nicole Burkholder says
Thanks for pinning! It’a pleasure to share internet space with you 🙂
Kimberly Amici says
These look yummy. What a great take on Smores. Stopping over form SITS.
Marlynn @UrbanBlissLife says
I have the same scoop! 🙂 I’ll have to try this recipe using the applesauce substitution as well. Yum!
Nicole Burkholder says
I think everyone does 🙂 I LOVE it!