Sugar Cookie Smores Recipes

SUGAR COOKIE S'MORES

Steps:

• Place 2 candy bars on each of 4 cookies; place on grill rack. Grill, uncovered, over medium-hot heat for 1 to 1-1/2 minutes or until bottoms of cookies are browned., Meanwhile, using a long-handled fork, toast marshmallows 6 in. from the heat until golden brown, turning occasionally. Remove marshmallows from fork and place over candy bars; top with remaining cookies. Serve immediately.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

S'MORES COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.1.
• Combine the flour, graham cracker crumbs, baking soda and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it's mixing a few times, as needed. You should be able to see the change in color and texture happen and know it's ready.
• Add the egg and egg yolk one at a time and mix until well combined after each addition.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients and mix until the dough is just combined. Do not over mix. It will be thick.
• Add the milk and combine on low speed just until incorporated. Use a rubber spatula to finish combining the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don't want to add too much liquid and end up with cookies that spread too much.
• Stir in the chocolate chips, chopped graham crackers and 1 cup of mini marshmallows.
• Scoop and roll 2 tablespoon-sized balls of cookie dough until all the cookie dough has been used.
• Place cookie dough balls onto cookie sheet and bake for 5-6 minutes, or until the cookies are starting to flatten out, but aren't fully flat. Then, open the oven and carefully place a few pieces of chopped Hershey's bar and a few of the remaining mini marshmallows on top of each cookie. Bake cookies for another 2-3 minutes, until cookies are golden and marshmallows are slightly melty.
• Remove cookies from the oven and allow to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like or some marshmallows got unruly, you can use a spoon to gently push the sides in a bit.
• These cookies are at their best when warm, but can be stored in an air tight container for 3-4 days.

S'MORES BLOSSOM COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
• Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
• Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
• Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.