Mini Smores Cookies
These Mini Smores Cookies are a delightful treat! Enjoy the gooey goodness of s'mores in a bite-sized cookie.
Servings: 24 servings
Ingredients
For the Cookies:
- 1 cup graham cracker crumbs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1/2 cup Jet-Puffed Vanilla Mallow Bits
- 2 regular size Hershey's Milk Chocolate Candy Bars 1.55 oz each
- Extra graham cracker pieces and mallow bits (optional)
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium mixing bowl, whisk together the graham cracker crumbs, all-purpose flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Step 4: Beat in the egg and vanilla extract until well combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Step 6: Fold in the mini chocolate chips and Jet-Puffed Vanilla Mallow Bits.
- Step 7: Drop rounded balls of dough onto prepared baking sheets, leaving space for spreading. Press a piece of Hershey's Milk Chocolate into the center of each cookie.
- Step 8: Bake for 10-12 minutes or until edges are lightly golden.
- Step 9: Cool on baking sheets for 5 minutes before transferring to a cooling rack.
Equipment
- Baking Sheets
- Mixing Bowls
- Spatula or wooden spoon
- Measuring cups and spoons
- Cooling rack
Notes
- Store cookies in an airtight container for up to one week.
- Freeze cookies layered with parchment paper for up to three months.
- For a dairy-free version, substitute butter with coconut oil or vegan butter.