REESES SMORES COOKIES
I found these while browsing the web at http://une-deuxsenses.blogspot. They looked oh so tempting that I just had to share them here. The chill time is not included.
Provided by Annacia
Categories Dessert
Time 28m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the peanut butter chips then cover and refrigerate the dough for about one hour.
- Preheat oven to 375°F Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven.
- Push 3 - 5 marshmallows and a few pieces of the chopped Reese's Cups into each cookie. Return to oven and bake for another 2 - 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!
Nutrition Facts : Calories 123.1, Fat 7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 113.5, Carbohydrate 13.7, Fiber 0.5, Sugar 8.4, Protein 2.3
SMORES WITH REESE'S CUPS
This is a variation of an extremely classic recipe. Please only use the large Reese cups, if you feel like they are not melting properly, you may cut the cups crosswise in half. Also, if you do not have homemade marshmallows, obviously you can use store bought ones.
Provided by Xexe383
Categories Dessert
Time 10m
Yield 16 smores, 16 serving(s)
Number Of Ingredients 3
Steps:
- Split or break the graham crackers into twos and set aside.
- Next, you need to heat the marshmallows. There are several ways to do this.
- If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese's cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows.
- If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese's cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows.
- If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese's cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.
Nutrition Facts : Calories 66.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 49.4, Carbohydrate 12.7, Fiber 0.3, Sugar 7.6, Protein 0.9
PEANUT BUTTER S'MORES COOKIES
These cookies are just delicious and oh-so peanut buttery.
Provided by CakeLove
Categories Peanut Butter Cookies
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
- Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 22.5 g, Cholesterol 24.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 152.1 mg, Sugar 15.4 g
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