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
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.
