As we are cooped up inside doing our best to stay warm from the cold outside, isn’t it so nice that we can still make S’mores desserts that take us back to those warm and cozy summertime campfires? That is only one reason why these cookies are perfect for the holidays.
Who wouldn’t love to get these cookies wrapped up in a festive red packaging with a fancy ribbon? Who am I kidding, no one is really going to care about the packaging once they see these layered S’mores cookies.
I went through several batches of Kiss cookies while trying to decide which one is worthy of sharing. None of them spoke to me, they either seemed bland or had a texture I wasn’t too fond of (I’m becoming ever more picky).
These on the other hand, perfection. A chewy oatmeal and graham cracker cookie is topped with a perfectly toasted marshmallow and it’s finished with a milk chocolate Kiss.
With these, I could finish half the batch myself. Guess I better hurry and give some away, it is the holidays after all and the season of giving :).
Invite a friend over to make these irresistible cookies together or have your kids help. When the kids get to help bake it always puts a smile on their faces and makes them feel so proud and confident when they get to see, and better yet taste and enjoy their finished product.
Can’t you just picture how excited they would be to make then gift these to their friends or grandparents for the holidays?
During this special seaon, and always, remember to spend lots of time with the ones you love. Which of course includes spending quality time baking together. Enjoy and Happy Holidays everyone!
Follow Cooking Classy
The decadnet flavors of s'mores meet soft and chewy oatmeal cookies!
- 4 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 cup finely crushed graham cracker crumbs (from about 7 sheets)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1 cup unsalted butter , softened
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 2 tsp vanilla extract
- 23 large marshmallows
- 46 milk chocolate or special dark Hershey's Kisses
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.
With mixer set on low speed, slowly add in dry ingredients and blend just until combined. Cover bowl with plastic wrap and refrigerate 1 hour (or up to 4 hours).
Preheat oven to 375 degrees. Remove cookie dough from refrigerator and scoop dough out by the rounded tablespoonfuls (about 26 grams each) and roll into a ball. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
Flatten cookies slightly and bake in preheated oven 7 - 8 minutes (under-bake them just a tad as you'll be returning them to the oven for about another minute).
While cookies are baking, using scissors, cut marshmallows into halves and unwrap Hershey's Kisses. Remove cookies from oven.
Allow to cool 5 minutes (waiting 5 minutes is optional, it just seemed to help the marshmallow hold their shape a little better. Not a huge difference though).
Top each cookie with a marshmallow (cut side facing downward). Heat oven broiler, place oven rack several levels below broiler element and transfer marshmallow topped cookies to oven (don't take your eyes off of them, they'll brown rather quickly), allow to broil about 1 minute (maybe less, maybe more).
Remove from oven and gently press 1 kiss into the center of each toasted marshmallow. Serve warm or allow to cool and store in an airtight container.
Recipe adapted slightly from Midwest Living