If you love s’mores, then you’re in for a super sweet treat! These cookies have all the fun flavors of a campfire-toasted marshmallow sandwiched between graham crackers and chocolate, but you don’t have to burn a bunch of logs to make them. I’m posting these early in the season, before all the BBQ gatherings and 4th of July festivities begin, but make a mental note to bring these to your next big outdoor bash. I found this recipe on Midwest Living’s website, and couldn’t resist trying it, given that I’m a bit of a s’mores fanatic. This recipe feeds a crowd—it makes a whopping 3 dozen cookies, and you can’t stack them because of all the delicious gooey-ness on top. So it’s best to make ’em and bring ’em to be consumed right away! And don’t worry, they will be. (Unless you’re feeding your gluten-free friends, in which case, they won’t be touched. Gotta know your audience!)
Makes 32-38 cookies
4 cups old-fashioned rolled oats
1½ cups all-purpose flour
1 cup finely crushed graham crackers (about 15 squares)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
¼ cup milk
1 tablespoon vanilla
1 (7-ounce) jar marshmallow creme
32-38 Hershey’s milk chocolate kisses, unwrapped
Preheat oven to 375°. In medium bowl, combine oats, flour, graham cracker crumbs, baking soda and powder, cinnamon, and salt. Set aside.
In large mixing bowl, beat butter until smooth. Add brown sugar and beat again. Add granulated sugar and beat until butter and sugars are light and fluffy. Add eggs one at a time and beat until eggs are incorporated. Add milk and vanilla and beat again. Slowly mix in the oats and flour mixture with the mixer until all ingredients are combined.
Cover bowl of dough with plastic wrap, and chill for 1-4 hours. Line cookie sheets with parchment paper. Drop spoonfuls of dough onto prepared baking sheets, 12 per sheet. Bake in preheated oven for 8-9 minutes.
While cookies are baking, open large Ziplock bag and spoon in all of the marshmallow creme, concentrating it in one corner of the bag. Snip a small piece off corner of the bag, to make a pastry bag for piping creme into centers of cookies. Remove cookies from oven and make a slight impression in hot cookies with the back of a spoon. Pipe a dollop (about 1 teaspoon) of marshmallow creme into indent in each cookie, and top with a Hershey’s kiss, point size down.
Return cookies to oven for 3-4 minutes, or until edges of cookies are golden brown. Cool on baking sheet for a few minutes, then remove to wire rack to cool completely before storing.
NOTE: I have a large baking sheet that has a lid, and that’s the perfect container for storing and transporting these cookies.