S'MORES CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: chocolate cake mix, marshmallow, graham cracker, oil, eggs
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Combine cake mix, marshmallows, graham crackers, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 39 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 20 grams
S'MORES COOKIES
If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
Provided by Food Network
Categories dessert
Time 1h45m
Yield About sixteen 2-ounce cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
- Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
- Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
- Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.
S'MORES BLOSSOM COOKIES
Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 8
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
- Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
- Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
- Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
S'MORES COOKIES RECIPE
S'mores Cookies made with a graham cracker flavored cookie dough and filled with mini marshmallows and mini chocolate chips.
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl or stand mixer, cream together butter, brown sugar and sugar.
- Add egg and vanilla, mix until combined.
- Add graham cracker crumbs, flour, baking soda, and salt until just combined.
- Fold in mallow bits and chocolate chips.
- Drop by heaping tablespoons on a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
- Bake for 6-8 minutes, or until cookies are set.
- Let cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack.
Nutrition Facts : Servingsize 1 serving, Calories 581 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 1795 mg, Carbohydrate 120 g, Sugar 1 g, Protein 16 mg
S'MORES KISS COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined.
- Slowly add the dry ingredients and mix until just combined.
- Drop rounded tablespoons of dough onto a baking sheet, 1-2" apart.
- Bake for 6-8 minutes or until edges are just getting golden brown.
- Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
- Once all cookies are cooled down, preheat broiler. Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
- Once marshmallows are golden brown, remove from the broiler and place a chocolate kiss on top of each cookie.
Nutrition Facts : ServingSize 1 Cookie
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- In a mixing bowl whisk together oats, flour, graham cracker crumbs, baking powder, baking soda, cinnamon and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, brown sugar and granulated sugar until pale and fluffy.
- Mix in eggs one at a time, blending until combined after each addition. Blend in milk and vanilla extract.
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- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or lightly grease with non-stick cooking spray.
- Using an electric handheld mixer beat together the butter, sugar and 3/4 cup of the graham cracker crumbs for 2-3 minutes, until light and creamy. Add the egg and vanilla and mix. Add the flour mixture and mix by hand until just combined.
- Roll out tablespoons of dough and if desired coat in remaining graham cracker crumb mixture. Drop dough onto a baking sheet, 1-2″ apart. Bake for 6-8 minutes or until edges are just getting golden brown.
- Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
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