S’mores bites

Inspired by Pinterest, I made these cookies to take to a party. They were amazing fresh out of the oven: warm, soft, and crispy at the same time. I stored them in the refrigerator and they were very good the next day thawed to room temperature – but not as good as fresh from the oven. The recipe is from a blog I recently discovered, Cooking Classy – original recipe here.

Servings: 24 cookies

12 graham crackers
6 large marshmallows
24 Hersey kisses, unwrapped

Prepare graham crackers
Preheat the oven broiler to high. Break each cracker in half. Use a 2-inch biscuit cutter to cut circles in each half, making 24 circles. Discard the crumbs or retain for use in a Graham Cracker Cream Pie or other. Wet a knife and cut each marshmallow into four equal discs. Place marshmallows on top of graham cracker circles.

Toast marshmallows
Place graham crackers on a cookie sheet, 12 at a time. Toast marshmallows under the broiler for a few minutes, watching constantly and occasionally rotating the pan to toast evenly. Watch closely as the marshmallows will go from lightly toasted to burnt very quickly.

Add kisses
When marshmallows are a golden brown, remove from oven and immediately add one kiss to the center of each cookie. Let cool on the cookie sheet for 2 minutes and then transfer to cooling racks

Cookies are best served immediately while still slightly warm and gooey. Will also keep overnight in an airtight container.

Adapted from Cooking Classy.

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