Smores Blossom Cookies Recipes

S'MORES COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1 teaspoon vanilla with spoon or hands or until soft dough forms.
• Roll tablespoonfuls of dough into 30 balls. Place about 2 inches apart on ungreased cookie sheets.
• Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Crumble the 2 cookies with no marshmallow on top. In medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute; let stand 2 minutes, then stir until smooth. Add whipping cream, 1 teaspoon butter and 1 teaspoon vanilla; blend well. Stir in powdered sugar until smooth.
• Spread about 1 teaspoon frosting over each cooled cookie, covering marshmallow. Sprinkle each frosted cookie with crumbled cookie pieces. Let stand until frosting is set.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

S'MORES NO-BAKE COOKIES

Steps:

• In a large microwave-safe bowl, microwave chocolate chips and oil, uncovered, at 50% power until chocolate is melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Stir in cereal until blended; fold in marshmallows. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.