s’mores kiss cookies;

s'mores kiss cookies;

Soft and chewy graham cracker cookies topped with toasted marshmallows and a milk chocolate kiss.

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Guys, I think I have a new favorite. These s’mores kiss cookies are seriously addictive. Which is a problem, since COVID-19 and social distancing are here to stay, at least for a while. The husband and I both loved these so much that I had to make excuses to give them away because otherwise we would have devoured them easily within the week!

Lucky for me, I have an awesome barre studio filled with kick ass teachers who have been live-streaming classes since the studio itself is closed. So I decided what better way to share the goods then with a team of powerful women who are helping me and others keep sane and active while we’re on this work from home train? They were super excited about them, and honestly I was also super appreciative to not have quite as many cookies lying around!

Being home 24/7 means I have access to baking at all times, and the first week of COVID-induced working from home has resulted in 4 batches of cookies, and counting. Luckily that means I’ve got some new gems to share with you. Including these s’mores kiss cookies!

One of the reasons that s’mores kiss cookies are so appealing to me, is that the cookie base is graham cracker. It’s not just crushed graham crackers, which are tasty but pretty standard. It’s a graham-cracker infused cookie. This whole cookie reminds me of my favorite ice cream flavor by Grater’s Ice Cream called s’mores. They have a graham cracker ice cream with chocolate chips and marshmallows. I feel like the graham cracker is underrated, and I love these cookies.

Then there’s the marshmallows on top. Now Jamielyn’s original recipe over at I Heart Nap Time cuts a large marshmallow in half to stick on top, which admittedly looks cute and clean. But trying to be good about minimizing interaction, I was doing my best to work with what I already had on hand. Which was mini marshmallows. I think the cloud of mini marshmallows actually ended up looking quite cute. So the silver lining of COVID is not making unnecessary trips and still turning out some yummy cookies.

A couple of cooking tips for making these s’mores kiss cookies. I refrigerated the cookie dough overnight. If you do that, I suggest putting them in a container, or with some kind of covering because my cookies were a little dry by morning. I had no problem baking them, but without the stickiness of the batter, it makes it a lot harder to get the crushed graham crackers to stick. I honestly actually dampened them a bit with water on the outside to help the crumbs stick, and it seemed to to do the trick pretty well without compromising the cookies.

Make sure you’re quick on your feet for this one, because there’s some time sensitive components. UNWRAP ALL THE KISSES PRIOR TO BAKING. I’m not joking. That’s why it’s in caps. You might think it’s quick to unwrap 20 kisses, but it’s actually more time consuming than you think. Trust me, you don’t want to be scrambling, throwing foil paper everywhere when you try to unwrap and stick the kisses in before everything goes cold.

Which leads me to my second tip: especially if you’re using mini-marshmallows, broiling the marshmallows forms a little skin on the top. Obviously that’s the signature toasted marshmallow texture so we don’t want to disturb it. But if you want that extra bit of stickiness, just break apart a bit in the middle using your fingers or a fork, and expose the sticky underside and then sit the kiss on top. It’ll work as extra glue and make sure the chocolate is firmly planted on the s’mores kiss cookies.

Last but not least: the hardest part. Once you stick the kiss on to a fresh from the oven cookie, it’ll start to melt. Don’t touch it. Set it down and walk away. Maybe sneak one, but if you want the s’mores kiss cookies to come out picture perfect, then you really need to let them melt from the heat and re-solidify before trying to move or package them.

Bonus tip: heat cooled cookies in the microwave for 5-8 seconds for that warm, just-baked, off-the-campfire taste!

Secrets to Success:

• If you want nice and puffy cookies, don’t skip the refrigeration step. I typically scoop out the dough into cookie balls before refrigerating, but there’s nothing to stop you from waiting. It just can be hard scooping chilled cookie dough. In this case, refrigerating them as such let’s them dry out a little bit too.
• Unwrap all the kisses before baking. Seriously. I’m serious. You think it’s easy ’til you have 20 to unwrap and cookies fresh from the oven cooling super fast on your counter.
• If the kisses aren’t sticking to the toasted marshmallows, use a fork or your fingers to break the crusty skin and get to that gooey middle. The melted marshmallow should help them stick.

Looking for other cookie recipes to try? Check these out:

• These winter blizzard cookies are perfect for a snow day, or any day!
• Looking for even more chocolate? Try these salted caramel chip chocolate cookies.
• These s’mores cinnamon rolls are a sweet way to take s’mores to breakfast.

s’mores kiss cookies;

Soft and chewy graham cracker cookies topped with toasted marshmallows and a milk chocolate kiss.

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Wait Time: 20 minutes minutes

Total Time: 1 hour hour

Oven Temp: 350°F to start, then 450°F

Servings: 20

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

• ½ cup butter (1 stick)
• 1 cup brown sugar
• ¼ cup + 2 Tbsp sugar
• 1 egg
• ½ Tbsp vanilla
• 1½ cups flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup graham cracker crumbs
• 3 cups mini marshmallows or substitute, 10 large marshmallows, cut in half
• 20 kisses unwrapped

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Instructions

• Combine the butter and sugars in a large mixing bowl and mix together. Add in egg and vanilla and mix until just combined.
• Slowly mix in flour, salt, baking soda, and ¼ c. graham crackers.
• Scoop into 1½” balls, and refrigerate for 15-20 mins up to overnight.
• Unwrap the kisses and form roughly 1” pillows of marshmallows by stretching them slightly so they stick together. Alternatively, cut 10 large marshmallows in half. Line a baking sheet with parchment paper.
• Roll each dough into remaining graham crackers until covered. Bake 8-10 minutes or until slightly underbaked, with toasted bottoms.
• Remove the pan from the oven and turn temperature up to 450°F. Place marshmallows on top of each cookie and bake 1-2 more minutes.
• Remove pan when toasted, and press kisses onto top while warm.
• Allow to cool completely before storing. Warm in microwave for 10 seconds to enjoy warm after cooling.

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