Wow, it has been forever and a half since my last post, huh? Sorry guys. It’s been a little busy around here. No time to cook during the week, and no light to take pictures after work even if I did have the energy/motivation to cook. I would try to be a better person/blogger/fiance and whip up tasty meals on the weekend to make up for all the delivery pizza, but lately my weekends have been full of wedding planning. Only 6 months left, can you believe it? And there is still planning to be done! Oy…
But hey, I haven’t forgotten you, dear readers! Look, I even made y’all a batch of S’mores Blossom cookies! Just kidding, they’re not for you…I made these for my friend Amy, who, as a s’mores lover, loved these cookies. What’s not to love? Chocolate kisses + marshmallows + cookies made with cookie butter = crunchy, chewy, chocolate-y heaven in your mouth. Yes, you read that right — these cookies are made with cookie butter. You know…that awesomely creamy stuff that’s made from pureed cookies? So meta. So delicious. You have to try it.
S’mores Blossoms (Adapted from Chocolate Moosey’s recipe)
(The original recipe made 48 cookies. Mine were a little bigger, so I came out with a little over 36 cookies)
- 1 -1/2 cups flour
- 1 tsp baking soda
- 1 teaspoon salt
- 1 stick butter, softened
- 1/2 cup cookie butter (I used Biscoff spread)
- 1/3 cup granulated sugar (plus more for rolling)
- 1/3 cup brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Large marshmallows, cut in half
- Chocolate kisses, unwrapped
- Preheat oven to 375. Lightly grease or line some baking sheets with parchment paper.
- In a large bowl, cream together butter and both sugars.
- Add egg, milk, and vanilla.
- Stir in dry ingredients, until batter is smooth and well-mixed.
** You can chill your dough for a while after this step. I was pressed for time, so I didn’t. Cookies still turned out well!
- Pour some sugar into a shallow dish or bowl.
- Using your fingers, scoop out dough and shape it into balls, 1 to 1-1/2 inches in size. Roll each ball in the sugar until coated all over, then place them on the baking trays, at least 1 inch apart.
- Bake 8 minutes or until lightly browned.
- Immediately press one marshmallow half, cut-side down, on top each cookie, gently pressing down to adhere the marshmallow/create kind of a dent in your warm cookie.
- Allow cookies to cool completely.
** Let them cool on the baking sheet for a few minutes, then move them to cooling racks after they’re firm enough to be transported.
- Turn your oven to the low broil setting. Place the cookies back onto the cookie sheets (it’s OK to have them touching) and broil until your marshmallows are toasted.
** Keep an eye on your cookies, or the marshmallows will burn! I toasted mine for about 1-1/2 minutes, rotating the pan after every 30 seconds. A few times, I had to remove the cookies around to make sure they all toasted evenly.
- Once toasted, quickly press a chocolate kiss into the center of each marshmallow.
** Move quickly, since it’s easier to press the chocolate in while the marshmallow is still freshly toasted/gooey. I had to stick a few cookies back in the oven for a bit when I moved too slowly and my marshmallows cooled off/got firm.
- Cool, enjoy, and share!