S'mores Blossom Cookies

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Ingredients

1. 1 1/4 c flour, (6 1/4 oz)
2. 1/2 t baking powder
3. 1/4 t baking soda
4. 1/4 t salt
5. 8 T butter, softened to room temperature
6. 1/4 c sugar, (1.75 oz)
7. 1/4 c light brown sugar, (1.75 oz)
8. 8 rectangular graham crackers, crushed into fine crumbs, about 1 c (4 oz)
9. 1 egg
10. 1 t vanilla extract
11. 24 large marshmallows cut in half, horizontally
12. 48 Hershey's Kisses, unwrapped

Instructions

1. Preheat the oven to 350°F.
2. Line two large, rimmed baking sheets with parchment paper, silpat liner or lightly grease with cooking spray.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Using an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and 3/4 cup (3 oz) of the graham cracker crumbs for 2-3 minutes, until light and creamy.
5. Add the egg and vanilla and mix.
6. Add the flour mixture and mix just until combined.
7. Roll dough into 1 inch balls.
8. Roll the cookie dough ball in the remaining graham cracker crumbs to coat lightly.
9. Place the cookie dough on the prepared baking sheets, 15 per sheet.
10. Bake one sheet at a time (unless using a convection oven, then bake at 325 degrees F) for 8-10 minutes until the cookies are just starting to crack a bit. They should still be soft. Let them cool for a minute or two on the baking sheet.
11. Preheat the broiler and make sure an oven rack is about 10-inches below the heating element (too close and the marshmallows will burn).
12. Place a marshmallow half, cut side down, on the top of each cookie and broil the marshmallows, watching closely, until they are golden brown and soft, 30 seconds or so.
13. Working quickly, immediately push a Kiss gently into the center of each soft marshmallow.
14. Repeat with the remaining baking sheet.
15. Let the cookies cool until the Kiss has set up again.

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