Description
A nostalgic, bite‑sized treat blending soft graham‑cracker‑flavored cookie dough with a toasted marshmallow center and a chocolate Kiss on top—like a mini s’more in cookie form.
Ingredients
- 1¼ cups all‑purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup finely crushed graham cracker crumbs (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, halved
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream together butter, granulated sugar, brown sugar, and ¾ cup graham cracker crumbs until fluffy. Add egg and vanilla, mixing until combined. Fold in dry ingredients.
- Shape dough into tablespoon-sized balls. Roll in remaining graham cracker crumbs and place on prepared sheets, 2″ apart.
- Bake for 10–12 minutes until just set. Let cool slightly for 1–2 minutes.
- Set oven to broil. Place marshmallow half (cut side down) onto each cookie. Broil 30–45 seconds until marshmallows are golden—watch carefully.
- Immediately press a Hershey’s Kiss into the center of each marshmallow. Allow to cool before serving.
Notes
- Swap in flavored Kisses (caramel, cookies ’n’ cream) for variety.
- Roll dough in sugar before baking for extra sparkle.
- For truly gooey centers, leave marshmallows whole.
- Freeze unbaked dough balls; bake with a slight time increase when ready.
Nutrition
- Serving Size: 1 cookie
- Calories: 126
- Sugar: 10 g
- Sodium: 74 mg
- Fat: undefined
- Saturated Fat: 3 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
