Summer cookouts may be coming to an end, but having S’mores never goes out of style! Now you can make S’mores Blossom Cookies with a graham cracker base that a create year round way to enjoy outdoor cooking- inside! And with the holidays coming up and tons of flavors of Hersheys Kisses to choose from, mix up your cookies with YOUR Halloween or Christmas favorites!
S'MORES Blossom Cookies Recipe
- 48 HERSHEY'S KISSES Milk Chocolates
- ½ cup shortening
- ¾ cup Biscoff Spread
- ⅓ cup sugar
- ⅓ cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ⅓ cup sugar for coating cookie dough
- 1 cup marshmallow creme
Remove wrappers from chocolates and set aside.
With an electric mixer, beat shortening and Biscoff Spread in large bowl until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla, beat well.
Stir together flour, baking soda and salt in a bowl and gradually beat into Biscoff mixture.
Heat oven to 375 degrees F.
Shape dough into 1-inch balls. Roll in optional sugar and place on ungreased cookie sheet and refrigerate until oven has finished preheating.
Microwave marshmallow creme for 30 seconds - 1 minute to melt it slightly. Add to a large piping bag with a dime sized hole cut on the tip.
Bake cookies 8 to 10 minutes or until lightly browned.
Squeeze a dollop of marshmallow creme on top of each cookie and press a chocolate onto the top of each cookie.
Remove from cookie sheet to wire rack. Cool completely.