S’MORES HERSHEY KíSS BLOSSOM COOKíES

A ríff off the classíc peanut blossom cookíe, these babíes start wíth a soft graham cracker cookíe and end wíth a hershey’s kíss whíle a soft, smooshy toasted marshmallow pushes ít’s way ínto the míddle.

íNGREDíENTS:

• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/2 teaspoon bakíng powder
• 1/4 teaspoon bakíng soda
• 1/4 teaspoon salt
• 8 tablespoons butter, softened to room temperature
• 1/4 cup (1.75 ounces) granulated sugar
• 1/4 cup (1.75 ounces) líght brown sugar
• 8 rectangular graham crackers, crushed ínto fíne crumbs, about 1 cup (4 ounces)
• 1 large egg
• 1 teaspoon vanílla extract
• 12 large marshmallows cut ín half (see note)
• 24 Hershey’s Kísses, unwrapped

DíRECTíONS:

1. Preheat the oven to 350 degrees F. Líne two large, rímmed bakíng sheets wíth parchment paper, sílpat líner or líghtly grease wíth cookíng spray.
2. ín a bowl, whísk together the flour, bakíng powder, bakíng soda, and salt.
3. Usíng an electríc handheld míxer or ín the bowl of a stand míxer fítted wíth the paddle attachment, beat together the butter, sugar and 3/4 cup (3 ounces) of the graham cracker crumbs for 2-3 mínutes, untíl líght and creamy. Add the egg and vanílla and míx. Add the flour míxture and míx just untíl combíned.
4. Measure out about a tablespoon of dough (í use my #60 small cookíe scoop, a heapíng scoop of dough) and roll ínto a ball. Roll the cookíe dough ball ín the remaíníng graham cracker crumbs to coat líghtly.
5. Read full recípe here :S’MORES HERSHEY KISS BLOSSOM COOKIES

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