Gooey S'mores Cookies (Print Version)

# Ingredients:

→ For the Cookie Dough

01 - 1/3 cup sugar, the regular kind
02 - 1 cup finely ground graham crackers, and keep 1/4 cup aside for coating later
03 - 1 large egg, size doesn't really matter here
04 - 1/2 cup butter, made soft by letting it sit out a bit
05 - 1 teaspoon vanilla extract, just the standard stuff
06 - 1/2 teaspoon of salt, regular table kind works
07 - 1 1/4 cups plain flour, often called all-purpose
08 - 1/2 teaspoon baking soda
09 - 1/2 cup sugar that's brown and soft

→ For the Toppings

10 - 24 chocolate kisses, those cute little wrapped ones
11 - 20 marshmallows, the big, fluffy kind, snipped in half so you get 40 pieces

# Instructions:

01 - Turn your oven on to 350°F. Get a baking tray lined up with parchment paper for less cleanup, or spray it lightly with some nonstick spray if that's what you've got. Either way, make sure nothing gets glued to the tray during baking!
02 - Grab a mixing bowl and toss in a cup of those graham cracker crumbs (don’t forget to save 1/4 cup for later!), all the flour, salt, and baking soda. Give 'em a good stir until it's all mixed up—this is the base where all the cookie magic starts.
03 - In another bowl, grab your hand or stand mixer and whip up that softened butter, brown sugar, and regular sugar. You're looking for something light and fluffy, so mix it for around 2-3 minutes. Then, crack in an egg and pour in some vanilla. Keep mixing until everything's smooth.
04 - Combine the butter mixture with the dry stuff, a little at a time, and mix on low. Keep going till it's just combined, and don’t overmix or you’ll lose that soft cookie vibe. By now, your dough will smell incredible—kind of like graham crackers at their best.
05 - Dump the extra 1/4 cup of graham cracker crumbs onto a plate. Grab tablespoon-sized dough bits, roll them into balls, and coat them in those crumbs till they’re nicely covered. Line them up on the prepared tray, leaving some space so they don’t squish into one another as they bake.
06 - Pop your sheet into the oven and let them bake for around 8-10 minutes. You want the edges to be golden, with just a hint of softness in the centers. Once done, pull 'em out, but don’t turn off the oven just yet—you're gonna need it again!
07 - While the cookies are still warm, press a marshmallow half (sticky side down) right smack in the middle of each one. The warmth will help them stick but won't melt them just yet. Let them cool before moving on to the next fun step.
08 - Turn your oven to broil for some quick roasting. Pop the cookies back under the heat for a super short 30-60 seconds. Don’t step away—those marshmallows can go from yummy to burnt in a blink. Once they're golden brown, you're good to go!
09 - Right after broiling, press a Hershey Kiss into each warm marshmallow. The marshmallow's heat will melt the chocolate enough to stick in place. Give it a few minutes to cool and set, then dig in for that ultimate chocolatey, gooey, crispy fun!

# Notes:

01 - These cookies pack all the classic s’mores tastes into an easy-to-eat treat. No campfire? No worries!
02 - Broiling the marshmallows brings that roasted flavor, just like you'd get sitting around a fire.
03 - Want softer cookies? Be sure to let your butter sit out until it’s actually soft but not melting.
04 - Enjoy these the same day for the best texture and gooey marshmallow fun!

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