October 22, 2017
Desserts, Cookies, Shaped,
Snacks, Dairy, Easy/Beginner Cooking, Kid Pleaser, Christmas, Fall/Autumn, Halloween, Picnic, Summer, Oven Bake, Vegetarian, Kid's Lunches, Flour, Chocolate, Butter/Margarine more
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"From ATK, a fun way to use up leftover Halloween candy. Makes 2 dozen cookies."
Preheat oven to 350 degrees and adjust oven rack to the middle position. Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt together in bowl; set aside.
Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.
Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon of dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet.
Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.
Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, about 30 to 45 seconds. Rotate halfway through for even browning, if needed. Transfer the sheet to a wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
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