S'mores Cookies
Step 1: Combine Wet and Dry Ingredients. In a large bowl, cream the butter and sugars until blended. A hand mixer on medium will get the job done in 4-6 minutes. Beat in the egg and vanilla. Then, in a separate small bowl, whisk together the flour, salt, baking powder, baking soda and cornstarch.
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Storage. These cookies are best served freshly made! Room Temperature: Store the sugar cookies WITHOUT the S'mores filling in an air-tight container for up to 5 days at room temperature or up to 2 weeks in the refrigerator. Freezer: You can freeze the cookies without the filling for up to 3 months. Reheat: When ready to serve, top the cookies with the chocolate and marshmallow and place them.
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Scrape the melted butter into a large bowl. (Alternatively, microwave in 30-second intervals in a large microwave-safe bowl until melted.) Let sit until cooled to room temperature or warm to the touch, at least 10 minutes. Meanwhile, add the graham cracker flour to the same saucepan (no need to wipe out).
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How to make S'mores Cookies: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg and vanilla and mix. Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in chocolate chips.
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Using an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and 3/4 cup (3 ounces) 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.
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If you're feeling a little adventurous with your chocolate choices, you can try the hot buttered rum s'more too! Make it the same way as the sugar cookie version, but use shortbread cookies and the hot buttered rum truffle bar instead.
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Open the campfire grill. Lay a cookie in each section. Place a piece of chocolate on top of each cookie. Flattened marshmallows and put two on top of each chocolate candy. Place the top cookie over the marshmallows. Next, close the s'mores grill. Make sure to slide the metal piece to secure the grill close.
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Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. Use a small cookie scoop to make the balls of dough. Place your thumb in the middle to form a cavity and place 2 mini marshmallows inside. Roll together until marshmallows are completely covered.
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Preheat oven to 350F and line a baking sheet with parchment paper. Cream softened butter, brown sugar, and granulated sugar together with a hand mixture or electric mixer until smooth and fluffy. Mix in the egg and vanilla extract. in a separate bowl combine the flour, baking soda and cinnamon.
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Instructions. Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside. Combine butter and sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and use an electric mixer to beat on medium speed until light and creamy.
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Press the top and bottom edges of cookie dough together around the marshmallows. Place a few reserved mini marshmallows and chocolate chips into the top of each cookie. Bake. Bake in a preheated oven for 12 to 14 minutes. Remove and let cool before enjoying your fresh homemade S'mores Cookies.
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Prep the oven. Preheat the oven to 350°F (180°C), then line your baking sheets with parchment paper or silicone baking mats. Combine the dry ingredients. Combine the flour, graham cracker crumbs, baking soda, and salt in a medium sized bowl and set it aside. Cream the butter and sugar.
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How to Make S'mores Cookies. 1. Roughly chop the Graham crackers, break the Hershey's bar apart and tear the mini marshmallows in half. 2. Sift the flour, salt, baking powder, baking soda, and cornstarch into a bowl then whisk together and set aside. 3.
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How To Make S'mores Cookies: Begin by creaming together the butter and sugars until light and fluffy, add the eggs and mix until pale. Then, add the dry pudding mix and vanilla and beat until combined, scrape down the sides of the bowl as needed. Next, add the graham crackers to a food processor and blend until fine crumbs form.
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Directions. Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Shape into 1-in. balls.
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Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated. Gently beat in graham crackers and chocolate chips. Line 4 baking sheets with silicone baking mats. Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
