S'mores Blossom Cookies

 Even though National S'more Day isn't until August 10th 

I just couldn't resist sharing this new cookie recipe from Chris Scheuer made with a few adaptations. It's perfect for your 4th of July weekend. No need to have a campfire to enjoy this cookie dessert. Served warm it's gooey, chocolaty, and tastes just like the traditional s'more. Maybe even better as the marshmallows don't get burned. The recipe makes 18 2-inch cookies.

Cooking Tip: I like my marshmallows warm and gooey so I made the cookies and set them aside on a baking sheet until ready to serve. At that point, I then added halved marshmallows and toasted cookies under the broiler. Watch carefully so they don't burn only need 30 seconds. Then I added a Hershey Kiss to each one. 

S'mores Blossoms Cookies 

Ingredients:
For the graham cracker coating

• ½ cup graham cracker crumbs
• 1-1/2 tablespoons melted butter
• 1/2 teaspoon Saigon cinnamon 

For the cookies

• 8 tablespoons butter very soft
• ½ cup granulated sugar
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• ½ cup finely crushed graham cracker crumbs from about 8 whole graham crackers 
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 12 regular-size marshmallows halved crosswise
• 18 Hershey's Chocolate Kisses unwrapped

Directions: 

• Line 1 baking sheet with parchment paper and set aside.
• Spray kitchen shears with PAM and cut 9 marshmallows in half and set aside.
• Unwrap the candies and set them aside.
• Heat oven to 350 degrees and line 1 baking sheet with parchment paper and set aside.
• Use a food processor and grind 8 whole graham crackers to equal 1 cup.     
• For the graham cracker coating, place ½ cup graham cracker crumbs and melted butter in a shallow dish. Add in cinnamon stir until combined. Set aside.
• On a low mixer speed blend together soft butter and sugar in a medium-large bowl for 1 minute until creamy. Add in egg and vanilla and mix until completely incorporated.
• Add ½ cup graham cracker crumbs in and stir well to combine.
• Sprinkle flour, baking soda, baking powder, and salt evenly over the top of the butter mixture and blend until all flour is incorporated.
• Flour hands so easier to roll dough balls.  
• Roll into 2-inch balls. then toss dough balls in the prepared graham cracker crumb mixture to coat. Space them evenly on the prepared baking sheet.
• Place baking sheet in refrig for 20 minutes.  
  
• Preheat oven to 350 degrees.
• Bake cookies for 11 to 12 minutes. Let cookies cool on sheets for 5 minutes.
• Adjust oven rack 10 inches below broiler element and heat broiler to high. Place one marshmallow half, cut side down, in the center of each cookie. Broil cookies until marshmallows are deep golden brown, 30 seconds.
• Immediately remove the tray from the oven and place one Hershey Kiss in the center of each marshmallow, pressing down lightly. Let cookies cool slightly before serving (if you can stand it).