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
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.