By Naomi of
Bringing an outdoor classic into the kitchen and combining it with a beloved comfort cookie for a cookie creation that you can enjoy anytime.
Makes 1 dozen cookies
- ½ cup unsalted butter, room temperature
- ½ cup confectioners sugar
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ unsweetened cocoa powder
- 3/4 cup graham cracker crumbs
- 7-oz. jar marshmallow creme
Cream butter with confectioners and granulated sugar until light and fluffy. Add salt and vanilla extract and beat to combine. Sift flour and cocoa powder together and whisk to combine. Add flour mixture to remaining butter mixture and beat to combine.
Roll dough into 1½-inch balls and then roll in crushed graham crackers. Use the back of the teaspoon and press it slightly into the dough ball to create a shallow well. Refrigerate for 20 minutes before baking. Remove from refrigerator and bake at 350°F for approximately 7-10 minutes. Allow to cool completely on wire rack.
Fill wells with marshmallow creme. To smooth out the top, dip finger in warm water and lightly rub tops until marshmallow creme is nice and smooth. Place marshmallow crème-filled cookies under the broiler for 30-60 seconds for roasted marshmallow appearance; alternately, use a handheld flame torch to finish the tops.