S'mores Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 3/4 cup Granulated sugar
  • 36 Hershey's kisses chocolate
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Snacks

  • 1/2 cup Graham cracker crumbs

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 18 Marshmallows, large

Found on iheartnaptime.net

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup graham cracker crumbs, divided
• 18 large marshmallows, cut in half
• 36 HERSHEY’S KISSES chocolate, unwrapped

Directions

• Combine the butter and sugars in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute. Add the eggs and vanilla and mix just until combined.  Then slowly mix in flour, salt, baking soda and 1/4 cup graham cracker crumbs. Mix just until combined. Refrigerate for 15 to 20 minutes. Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls (could use a medium cookie scoop) and then roll into the remaining graham cracker crumbs. Bake for 8 to 10 minutes, or until the bottoms are lightly golden. Remove the pan from the oven and turn the heat to 450°F. Place the marshmallow halves on top of the cookies or broil and then cook an additional 1 to 2 minutes, or until the marshmallows are lightly toasted. Then remove the pan from the oven and press down the marshmallow lightly with a HERSHEY’S KISS chocolate. Transfer the cookies to a cooling rack.