S’Mores Hershey Kiss Blossom Cookies


1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar
8 rectangular graham crackers, crushed into fine crumbs, about 1 cup
1 large egg
1 teaspoon vanilla extract
12 large marshmallows cut in half (see note)
24 Hershey Kisses, unwrapped


Preheat the oven to 350 degrees F. Lightly grease two cookie sheets with cooking spray.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Using an electric mixer beat together the butter, sugar and 3/4 cup of the graham cracker crumbs for 2-3
minutes, until light and creamy. Add the egg and vanilla and mix. Add the flour mixture and mix just until
combined. Measure out about a tablespoon of dough and roll into a ball. Roll the cookie dough ball in the
remaining graham cracker crumbs to coat lightly. Place the cookie dough on the prepared baking sheets,
12 per sheet, bake 7-8 minutes, should still be soft. Let them cool for a minute or two on the baking sheet.
Preheat the broiler and make sure an oven rack is about 10-inches below the heating element (too close
and the marshmallows will burn). Place a marshmallow half, cut side down, on the top of each cookie and
broil the marshmallows, watching closely!, until they are golden brown and soft, 30 seconds or so.
Working quickly, immediately push a Hershey Kiss gently into the center of each soft marshmallow.
Repeat with the remaining cookie sheet. Let the cookies cool until the Hershey Kiss has set up again.