S’mores Cookies
Recipe - Lyndale Liquor
S’mores Cookies
Prep Time20 Minutes
Servings18
Cook Time12 Minutes
Ingredients
2 HERSHEY’S Milk Chocolate Bars (1.55 oz each)
4 HONEY MAID Honey Grahams (full sheets)
1 1/4 cups JET-PUFFED Marshmallows, mini
1 pouch sugar cookie mix (17.5 oz)
6 tbsp butter, softened
1 egg
Directions
- Heat oven to 350°F. Line 3 cookie sheets with parchment paper. Break chocolate bars and graham crackers into ¼ to ½-inch pieces. Stir together with marshmallows; set aside.
- Combine cookie mix, butter, and egg with wooden spoon in large bowl until soft dough forms. Add cracker mixture; use hands to work into dough. (Resulting mixture will be cracker mixture held together with a little bit of dough). Divide into 18 even dough mounds. Place 6 dough mounds onto each prepared cookie sheet.
- Bake 10–12 minutes or until edges are light brown and cookie is set. Place cookie sheet on wire rack. Cool 5 minutes; slide parchment paper and cookies off cookie sheet to wire rack and cool completely.
20 minutes
Prep Time
12 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
Directions
- Heat oven to 350°F. Line 3 cookie sheets with parchment paper. Break chocolate bars and graham crackers into ¼ to ½-inch pieces. Stir together with marshmallows; set aside.
- Combine cookie mix, butter, and egg with wooden spoon in large bowl until soft dough forms. Add cracker mixture; use hands to work into dough. (Resulting mixture will be cracker mixture held together with a little bit of dough). Divide into 18 even dough mounds. Place 6 dough mounds onto each prepared cookie sheet.
- Bake 10–12 minutes or until edges are light brown and cookie is set. Place cookie sheet on wire rack. Cool 5 minutes; slide parchment paper and cookies off cookie sheet to wire rack and cool completely.